Introduction & Inspiration: A Tropical Dream in Cake Form
This Coconut Layer Cake is a showstopper! I love the combination of the moist, tender cake layers, the rich and fluffy coconut frosting, and the generous coating of sweet, shredded coconut. It’s a tropical dream.
The inspiration for this recipe came from my love for coconut-flavored desserts. And a desire to create a cake that was both elegant and delicious. I wanted something that would be perfect for a special occasion.
I experimented with different cake recipes and frosting techniques. Until I found the perfect balance of flavors and textures. This recipe is the culmination of that culinary exploration.
This cake is a guaranteed crowd-pleaser. It’s perfect for birthdays, holidays, or any time you want to impress your guests with a truly stunning and delicious dessert. It is impressive.
Nostalgic Appeal (with an Elegant, Tropical Twist)
Layer cakes, in general, evoke a sense of nostalgia and celebration. They remind me of birthday parties, family gatherings, and special occasions. A cake for a special day.
This Coconut Layer Cake takes that familiar dessert format. And adds an elegant, tropical twist with the intense coconut flavor and the beautiful coconut coating. It’s a way to elevate.
There’s something inherently satisfying about the layers of moist cake and creamy frosting. It’s a symphony of textures and flavors that’s both comforting and luxurious. It’s a classic combination.
It’s the kind of cake that’s perfect for making memories. It’s a centerpiece dessert that’s sure to impress. And it’s a celebration of simple ingredients and exquisite flavors.
Homemade Focus (and the Art of Layer Cakes)
I’m a strong advocate for homemade baked goods, and this Coconut Layer Cake is a perfect example of why. Making your own layer cake allows you to control the ingredients. And to create a dessert.
Store-bought layer cakes often lack the fresh flavor, the moist texture, and the homemade goodness of a cake baked from scratch. When you make it yourself, you can use high-quality ingredients. Like real butter and coconut extract.
This recipe is a testament to the fact that even seemingly complex desserts like layer cakes can be made at home. It requires a bit of time and patience. But the steps are relatively straightforward.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of layer cake construction. And to enjoy the satisfaction of creating something truly beautiful.
Flavor Goal
The flavor goal of this Coconut Layer Cake is to achieve an intense coconut flavor throughout. With a moist, tender cake, a rich and fluffy frosting, and a generous coating of sweet, shredded coconut.
The cake itself, made with a combination of all-purpose flour and cake flour, butter, sugar, eggs, coconut extract, vanilla extract, and milk. Is light, fluffy, and subtly sweet. The coconut extract enhances.
The frosting, made with a Swiss meringue buttercream base (egg whites and sugar cooked over simmering water, then whipped with butter), is incredibly light, fluffy, and not overly sweet. It’s flavored with both coconut extract and vanilla extract.
The generous coating of sweetened shredded coconut adds another layer of coconut flavor and a delightful texture. The overall effect is a cake that’s both elegant and incredibly delicious.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cake:
Unsalted butter, at room temperature, plus more for the pans, provides richness and flavor. Using room-temperature butter is important. All-purpose flour and cake flour (not self-rising) are combined.
Cake flour has a lower protein content than all-purpose flour. Which results in a more tender crumb. Baking powder and kosher salt are essential.
Sugar adds sweetness. Large eggs, plus egg whites, add richness, structure.
Coconut extract and vanilla extract provide the signature coconut flavor. Using both extracts creates a more complex and well-rounded flavor. Whole milk adds moisture.
For the Frosting:
Sugar and large egg whites form the base of the Swiss meringue buttercream. This type of buttercream is incredibly light, fluffy, and stable.
Unsalted butter, cut into pieces, at room temperature, is added to the meringue to create a rich and creamy frosting.
Coconut extract and vanilla extract add flavor. A pinch of kosher salt balances the sweetness.
Finally, sweetened shredded coconut is used to coat the entire cake, adding another layer of coconut flavor and a beautiful texture.
Essential Equipment
You’ll need a few key pieces of equipment:
Three 8-inch round cake pans.
Parchment paper.
Medium and large bowls: For mixing.
A whisk.
A stand mixer (or a hand mixer) for making the cake batter and the frosting.
A heatproof bowl that can be set over a pan of simmering water (for the frosting).
A long serrated knife for trimming the cake layers (if necessary).
An offset spatula (or a knife) for frosting the cake.
That’s it! This recipe does require a stand mixer (or a very strong arm and a hand mixer) for the Swiss meringue buttercream.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the cake:
- 3 sticks unsalted butter, at room temperature, plus more for the pans
- 1 ½ cups all-purpose flour, plus more for the pans
- 2 ¾ cups cake flour (not self-rising)
- 1 Tbsp. plus ¼ teaspoon baking powder
- 1 ¼ tsp. kosher salt
- 2 ¼ cups sugar
- 3 large eggs, plus 3 egg whites
- 1 Tbsp. coconut extract
- 1 tsp. vanilla extract
- 1 ½ cups whole milk
For the frosting:
- 2 cups sugar
- 8 large egg whites
- 6 sticks unsalted butter, cut into pieces, at room temperature
- 1 Tbsp. coconut extract
- 1 tsp. vanilla extract
- Pinch of kosher salt
- 2 cups sweetened shredded coconut
These are the quantities from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the butter, eggs, and coconut extract.
Step-by-Step Instructions
Ready to bake a stunning Coconut Layer Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Pans and Oven:
Make the cake: Preheat the oven to 350°F (175°C).
Butter three 8-inch round cake pans.
Line the bottoms of the pans with rounds of parchment paper.
Butter the parchment paper.
Dust the pans with all-purpose flour, tapping out the excess.
2. Combine Dry Ingredients (Cake):
Whisk the all-purpose flour, cake flour, baking powder, and kosher salt together in a medium bowl. Set aside.
3. Cream Butter and Sugar:
Beat the softened butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 3 to 5 minutes.
4. Add Eggs and Extracts: Add the whole eggs and egg whites one at a time, beating well after each addition and scraping down the bowl as necessary.
Beat in both the coconut extract and the vanilla extract.
5. Alternate Adding Dry and Wet Ingredients: Reduce the mixer speed to low.
Gradually beat in the flour mixture in three batches, alternating with the whole milk, beginning and ending with the flour mixture.
Beat until just incorporated. Be careful not to overmix the batter.
6. Bake the Cake Layers:
Divide the batter evenly among the prepared cake pans.
Bake until the cakes are golden brown around the edges and a toothpick inserted into the centers comes out clean, 40 to 45 minutes.
7. Cool the Cake Layers:
Transfer the cake pans to wire racks.
Let the cakes cool in the pans for 15 minutes.
Then, carefully remove the cakes from the pans, remove the parchment paper. And return the cakes to the wire racks to cool completely.
8. Make the Swiss Meringue Buttercream:
While the cakes are cooling, make the frosting.
Combine the granulated sugar and egg whites in a heatproof bowl (the bowl of your stand mixer is perfect).
Set the bowl over a pan of simmering water (do not let the bowl touch the water). This creates a double boiler.
Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch, 3 to 4 minutes.
Remove the bowl from the pan.
Beat with a mixer on medium speed until the mixture is thick and glossy, about 5 minutes.
Increase the speed to medium-high and beat until stiff peaks form and the bottom of the bowl is cool to the touch, about 7 minutes more.
Reduce the speed to medium-low. Add the softened butter, a few tablespoons at a time, beating well after each addition. (It’s okay if the frosting looks separated at first – just keep beating on medium-high speed until it comes back together and is smooth again.)
Add both the coconut extract and the vanilla extract, and the pinch of kosher salt.
Continue beating until the frosting is fluffy, 3 to 5 minutes.
9. Assemble the Cake:
Trim the tops of the cooled cake layers with a long serrated knife to make them level, if necessary.
Place one cake layer on a cake stand or platter.
Spread with 1 cup of the frosting.
Place the second cake layer on top. Spread with another 1 cup of frosting.
Place the remaining cake layer on top.
Spread the remaining frosting over the top and sides of the cake, creating a smooth and even finish.
10. Decorate and Serve:
Press the sweetened shredded coconut into the sides of the cake. You can also sprinkle some coconut on top.
Serve and enjoy your beautiful and delicious Coconut Layer Cake!
Troubleshooting
Here are some potential issues that might arise, and solutions:
Problem: The cake layers are dry.
Solution: Make sure you’re not overbaking the cake layers. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of milk.
Problem: The cake layers are dense.
Solution: Make sure you’re not overmixing the batter. Also, make sure your baking powder is fresh.
Problem: The frosting is curdled or separated.
Solution: This can happen if the butter is too cold or if you add it too quickly. Keep beating the frosting on medium-high speed, and it should eventually come back together. If it’s still separated, you can try gently warming the bowl of the mixer over a pan of simmering water for a few seconds, then beating again.
Problem: The frosting is too soft.
Solution: Chill the frosting in the refrigerator for a bit to firm it up.
Problem: The frosting is too stiff. Solution: Add a bit more milk.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense coconut flavor, use coconut milk instead of whole milk in the cake batter.
Tip: If you don’t have cake flour, you can make a substitute by measuring out 2 ¾ cups of all-purpose flour, removing 5 ½ tablespoons, and then adding 5 ½ tablespoons of cornstarch. Whisk together thoroughly.
Tip: To toast the shredded coconut, spread it on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, or until lightly golden.
Variation: Add a layer of coconut cream filling between the cake layers.
Variation: Use different extracts, such as almond extract or rum extract, in the cake or frosting.
Variation: Decorate the cake with toasted coconut flakes, chopped macadamia nuts, or fresh flowers.
Variation: Make cupcakes instead of a layer cake.
Variation: Add pineapple, mango, or other tropical fruit.
Serving and Pairing Suggestions
This Coconut Layer Cake is a stunning dessert:
Serving Suggestions:
Serve the cake at room temperature.
Serve it as a dessert for a special occasion, such as a birthday, anniversary, or holiday gathering.
It’s also perfect for a spring or summer brunch or afternoon tea.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A dessert wine, such as a Moscato d’Asti or a Sauternes.
A tropical cocktail, such as a Piña Colada or a Mai Tai.
It is also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 500-600
- Protein: 5-7 grams
- Fat: 30-40 grams (mostly from the butter, eggs, and coconut)
- Carbohydrates: 55-65 grams
- Fiber: 2-3 grams
This is just a general estimate. This Coconut Layer Cake is a rich and decadent dessert. Due to the butter, sugar, eggs, and frosting.
It does provide some fiber from the coconut. It’s best enjoyed in moderation.
You can reduce the fat and calories by using less butter and frosting.
Print
Coconut Layer Cake
Description
This Coconut Layer Cake is a showstopper! I love the combination of the moist, tender cake layers, the rich and fluffy coconut frosting, and the generous coating of sweet, shredded coconut. It’s a tropical dream.
Ingredients
For the cake:
- 3 sticks unsalted butter, at room temperature, plus more for the pans
- 1 ½ cups all-purpose flour, plus more for the pans
- 2 ¾ cups cake flour (not self-rising)
- 1 Tbsp. plus ¼ teaspoon baking powder
- 1 ¼ tsp. kosher salt
- 2 ¼ cups sugar
- 3 large eggs, plus 3 egg whites
- 1 Tbsp. coconut extract
- 1 tsp. vanilla extract
- 1 ½ cups whole milk
For the frosting:
- 2 cups sugar
- 8 large egg whites
- 6 sticks unsalted butter, cut into pieces, at room temperature
- 1 Tbsp. coconut extract
- 1 tsp. vanilla extract
- Pinch of kosher salt
- 2 cups sweetened shredded coconut
Instructions
1. Prepare the Pans and Oven:
Make the cake: Preheat the oven to 350°F (175°C).
Butter three 8-inch round cake pans.
Line the bottoms of the pans with rounds of parchment paper.
Butter the parchment paper.
Dust the pans with all-purpose flour, tapping out the excess.
2. Combine Dry Ingredients (Cake):
Whisk the all-purpose flour, cake flour, baking powder, and kosher salt together in a medium bowl. Set aside.
3. Cream Butter and Sugar:
Beat the softened butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 3 to 5 minutes.
4. Add Eggs and Extracts: Add the whole eggs and egg whites one at a time, beating well after each addition and scraping down the bowl as necessary.
Beat in both the coconut extract and the vanilla extract.
5. Alternate Adding Dry and Wet Ingredients: Reduce the mixer speed to low.
Gradually beat in the flour mixture in three batches, alternating with the whole milk, beginning and ending with the flour mixture.
Beat until just incorporated. Be careful not to overmix the batter.
6. Bake the Cake Layers:
Divide the batter evenly among the prepared cake pans.
Bake until the cakes are golden brown around the edges and a toothpick inserted into the centers comes out clean, 40 to 45 minutes.
7. Cool the Cake Layers:
Transfer the cake pans to wire racks.
Let the cakes cool in the pans for 15 minutes.
Then, carefully remove the cakes from the pans, remove the parchment paper. And return the cakes to the wire racks to cool completely.
8. Make the Swiss Meringue Buttercream:
While the cakes are cooling, make the frosting.
Combine the granulated sugar and egg whites in a heatproof bowl (the bowl of your stand mixer is perfect).
Set the bowl over a pan of simmering water (do not let the bowl touch the water). This creates a double boiler.
Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch, 3 to 4 minutes.
Remove the bowl from the pan.
Beat with a mixer on medium speed until the mixture is thick and glossy, about 5 minutes.
Increase the speed to medium-high and beat until stiff peaks form and the bottom of the bowl is cool to the touch, about 7 minutes more.
Reduce the speed to medium-low. Add the softened butter, a few tablespoons at a time, beating well after each addition. (It’s okay if the frosting looks separated at first – just keep beating on medium-high speed until it comes back together and is smooth again.)
Add both the coconut extract and the vanilla extract, and the pinch of kosher salt.
Continue beating until the frosting is fluffy, 3 to 5 minutes.
9. Assemble the Cake:
Trim the tops of the cooled cake layers with a long serrated knife to make them level, if necessary.
Place one cake layer on a cake stand or platter.
Spread with 1 cup of the frosting.
Place the second cake layer on top. Spread with another 1 cup of frosting.
Place the remaining cake layer on top.
Spread the remaining frosting over the top and sides of the cake, creating a smooth and even finish.
10. Decorate and Serve:
Press the sweetened shredded coconut into the sides of the cake. You can also sprinkle some coconut on top.
Serve and enjoy your beautiful and delicious Coconut Layer Cake!
Recipe Summary and Q&A
Let’s recap this delicious Coconut Layer Cake baking journey! Summary is below.
Summary: This Coconut Layer Cake is a moist, tender, and intensely coconut-flavored cake with a light and fluffy Swiss meringue buttercream frosting, generously coated in sweet shredded coconut. It’s a showstopping dessert that’s perfect for any special occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time and store them, tightly wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the frosting ahead of time and store it in the refrigerator for up to 3 days. Assemble the cake just before serving.
Q: Can I freeze the assembled cake?
A: While you can freeze the cake layers, I don’t recommend freezing the fully assembled and frosted cake, as the texture of the frosting may change upon thawing.
Q: I’m allergic to coconut. Can I make this without coconut?
A: You can omit the coconut extract and the shredded coconut, but the cake will obviously have a less pronounced coconut flavor. You could substitute with another extract, such as almond extract.
Q: Can I make this with less layers? A: Yes, you can. Adjust baking time accordingly.
Q: I don’t have a stand mixer. Can I use a hand mixer? A: Yes, a hand mixer will work, but the frosting will take longer to make