Description
Enjoy your delicious, fluffy coconut layer cake!
Ingredients
Scale
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon coconut extract
- 1 cup shredded coconut for topping
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a bowl, mix together the cake flour, baking powder, and salt. In another bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Alternately add the flour mixture and coconut milk to the creamed mixture, beginning and ending with the flour. Mix until just combined. Fold in 1 cup of shredded sweetened coconut.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Whipped Cream Frosting: In a large bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and coconut extract, then continue to whip until stiff peaks form.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of whipped cream frosting on top. Repeat with the second layer. Top with the third cake layer. Frost the top and sides of the cake with the remaining whipped cream frosting. Gently press 1 cup of shredded coconut onto the sides and top of the cake for decoration.
Notes
- Coconut Flavor: For an extra coconut flavor, toast the coconut used for topping. Spread it on a baking sheet and toast in the oven at 350°F (175°C) for about 5-7 minutes until golden.
- Stability: Ensure the whipped cream is firm enough before frosting to avoid a runny texture.
- Storage: Store the cake in the refrigerator if not serving immediately to keep the whipped cream fresh.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice