Coconut layer cake is a true classic, featuring coconut cake layers, coconut cream cheese frosting, and a velvety coconut filling. Oh, and don't forget the coconut garnish ALL OVER the cake. Yum!
8ounces(2 sticks) unsalted butter, at room temperature
2cupsgranulated sugar
5egg whites(or 3 whole eggs, if you desire a more yellow-toned cake)
1teaspoonpure vanilla extract
1 ½cupsunsweetened coconut milk(don’t forget to shake the can first!)
Coconut Cream Cheese Frosting:
8ouncescream cheese (or Neufchâtel)at room temperature
4ounces(1 stick) unsalted butter, at room temperature
3cupsconfectioners’ sugar
2tablespoonsunsweetened coconut milk
Filling:
1cupheavy cream
1cupCoconut Cream Cheese Frosting(see above)
Garnish;
About 1 ½ cups sweetened flaked coconut(lightly toast the coconut, if you desire)
Instructions
Preheat the oven to 350°F. Grease 2 (9-inch) round cake pans, line each with a circle of parchment cut to fit and then grease the parchment as well. Set the pans aside.
In a bowl, mix together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg whites and beat until well combined. Scrape down the sides, add the vanilla and continue to beat until smooth. Add half the dry mixture and beat until nearly combined, then add the coconut milk, mix again, and finally add the remaining dry mixture and beat just until the mixture comes together. Do not over mix.
Divide the batter evenly between the two prepared pans. Smooth out the top, slightly pushing the batter more toward the edges so it doesn’t dome up as much when it bakes. Bake the cakes for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes for 10 minutes before flipping them out of the pans onto a wire rack. Peel the parchment off the bottoms and finish cooling the cakes upside down (this will also help if your cakes are slightly domed on top to flatten them a bit).
Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream cheese and butter until fluffy. Add the confectioners’ sugar about 1 cup at a time until smooth and creamy. Add the coconut milk and continue you beat until smooth. Transfer the frosting to another bowl. You should have about 3 cups of frosting total.
To make the filling: In the bowl of the electric mixer fitted with the whisk attachment (it’s fine if they still have some frosting on them), beat the heavy cream to medium peaks. Add 1 cup of the frosting to the whipped cream and continue to beat until smooth. Set aside.
Flip your cooked cakes right-side up again. If they are badly domed, trim off the domed part of the cake with a long serrated knife, such as a bread knife. If the top is mostly flat, just leave it as is. Carefully use the serrated knife to cut each cake layer in half horizontally to create a total of 4 even cake layers.
Place one of the “bottom half” layers of cake on a serving dish, cake pedestal, or cardboard round and place a few pieces of aluminum foil or parchment paper around it (tucked underneath it) to make for easy cleanup after decorating. Spread one-third of the filling over the layer using an offset spatula. Top with a “top half” layer of cake. Spread one-third of filling over the layer. Top with an inverted “top half” layer of cake, and spread it with the final third of filling. Finish up by placing the last “bottom half” layer of cake upside down onto the cake (so the smooth bottom is on top).
Frost the top and sides of the cake evenly with the frosting. Press the coconut onto the frosting all over the cake. It should stick to the frosting pretty well, since it will still be somewhat soft. Chill the cake to allow the filling and frosting to set, at least 1 hour. This will make the cake easier to transport, if needed, and the coconut will adhere better to the frosting.
Remove the foil from the edges of the cake to give it a clean finish. The cake will slice more cleanly if chilled, but it should be served at room temperature so the frosting is soft and fluffy. This cake will keep for a few days in the refrigerator.
Notes
Servings 12.0 * calories 757 * Total Fat 39 g * Saturated Fat 26 g * Monounsaturated Fat 7 g * Polyunsaturated Fat 1 g * Trans Fat 0 g * Cholesterol 401 mg * Sodium 303 mg * Potassium 77 mg * Total Carbohydrate 94 g * Dietary Fiber 2 g * Sugars 71 g * Protein 7 g*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*