The aroma of toasted coconut, the delicate sweetness of whipped cream, and the fluffy, moist cake layers… does that sound like a little slice of heaven? Because that’s precisely what a coconut layer cake is – a delicious journey to a tropical paradise, all from the comfort of your own kitchen.
This recipe will guide you step-by-step in crafting your own coconut masterpiece. It’s easier than you think, I promise! And the result? A show-stopping dessert that will have everyone begging for seconds.
Ingredients You’ll Need for This Taste of Paradise
For the Cake:
- 3 cups all-purpose flour (or cake flour for an extra tender crumb)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup unsweetened shredded coconut, toasted (see tips below!)
For the Coconut Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened coconut milk (or heavy cream)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup unsweetened shredded coconut, toasted
Tools to Gather for a Smooth Baking Experience
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Spatulas (one for batter, one for frosting!)
- Measuring cups and spoons
- Mixing bowls
Let’s Get Baking: Step-by-Step Instructions
1. Prep the Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For a super easy release, line the bottoms with parchment paper – no sticking here!
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures all your leavening agents are evenly distributed, making for a beautifully risen cake.
3. Cream Together Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy. This creates air pockets for a lighter cake texture – nobody wants a dense cake!
4. Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next!
5. Alternate Adding Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix until just combined, don’t overmix!
6. Fold in the Toasted Coconut
Gently fold in the toasted coconut. This adds those lovely bursts of coconut flavor throughout the cake.
7. Bake to Golden Perfection
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Completely
Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely before frosting. This prevents the frosting from melting and making a mess.
9. Make the Coconut Frosting
While the cakes cool, prepare the frosting. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Add the coconut milk (or heavy cream), vanilla extract, and salt, and beat until smooth. Finally, fold in the toasted coconut.
10. Frost and Decorate
Once the cakes are completely cool, frost the bottom layer with a generous amount of coconut frosting. Top with the second cake layer and frost the entire cake. Decorate as desired! I love to sprinkle extra toasted coconut on top or add a few decorative coconut flakes.
Tips for a Coconut Cake That Wows
- Toasting the Coconut: Don’t skip this step! Toasting the coconut intensifies its flavor and adds a lovely crunch. Simply spread the coconut in an even layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before starting. This helps them to blend together more easily for a smoother batter.
- Don’t Overmix!: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
FAQs: Your Coconut Cake Questions, Answered!
- Can I make this cake ahead of time? Absolutely! This cake keeps well in the refrigerator for up to 3 days. In fact, the flavors tend to meld and become even more delicious the next day.
- Can I use sweetened coconut flakes? You can, but you may want to reduce the amount of sugar in the cake batter and frosting slightly to compensate for the added sweetness.
- What can I use instead of buttermilk? No buttermilk? No problem! Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes. This will create a similar tangy flavor and texture.
Time to Enjoy Your Tropical Treat
There you have it – your very own coconut layer cake, ready to impress! This recipe is a surefire way to bring a little bit of sunshine to your table, no matter the occasion.
Have any more baking questions or want to share your coconut cake triumph? Leave a comment below, and let’s get baking! And if this recipe has got you in the mood for exploring other sweet treats, why not try your hand at our delicious Banh To recipe?
