Coconut Layer Cake

Introduction & Inspiration

This Coconut Layer Cake is a true showstopper – a towering, three-layer cake that’s both incredibly moist and intensely flavorful. It’s a celebration of coconut, featuring a delicate coconut-infused cake, a luscious, creamy frosting, and a generous coating of shredded coconut. This is the kind of cake that makes any occasion feel special.

My inspiration for sharing this recipe comes from a love of classic layer cakes and the desire to create a dessert that’s both beautiful and delicious. I wanted a cake that would be perfect for birthdays, holidays, or any time you want to impress your guests (or yourself!).

I also wanted to provide a recipe that, while seemingly complex, is broken down into manageable steps and explained thoroughly. Baking a layer cake can feel intimidating, but with clear instructions and a little patience, you can achieve stunning results. It is a very rewarding process.

And the result is so impressive.

Nostalgic Appeal

Layer cakes, in general, often evoke feelings of celebration, special occasions, and perhaps memories of childhood birthdays or family gatherings. They’re a classic dessert that’s often associated with happy moments and shared experiences.

Coconut cake, in particular, might remind you of Southern baking traditions, tropical vacations, or simply the enjoyment of that unique, sweet, and slightly nutty coconut flavor.

This Coconut Layer Cake taps into that sense of nostalgia and celebration, offering a way to create a beautiful and delicious cake that’s perfect for sharing with loved ones. It’s a dessert that’s sure to impress and create lasting memories.

It’s perfect for sharing.

Homemade Focus

This recipe is all about the homemade goodness. We’re making both the cake layers and the frosting from scratch, using fresh ingredients and simple techniques. It’s about taking the time to create a dessert that’s truly special and flavorful.

I believe that homemade cakes are always superior to store-bought versions. You have complete control over the ingredients, the quality, and the flavor. Plus, there’s something incredibly satisfying about baking a cake from scratch, especially a beautiful layer cake like this one.

The process of making the cake batter, baking the layers, making the frosting, and assembling the cake is a labor of love. But the result – a moist, flavorful, and stunning Coconut Layer Cake – is well worth the effort.

The all process, is a moment of creation.

Flavor Goal

The primary flavor goal for this Coconut Layer Cake is to achieve a harmonious balance of moist, tender coconut cake, a light and fluffy coconut-infused frosting, and a generous coating of sweet, slightly chewy coconut.

The cake layers themselves are infused with coconut extract, which enhances the overall coconut flavor. The combination of all-purpose flour and cake flour creates a cake that’s both sturdy enough to hold its shape and incredibly tender.

The frosting is a classic American buttercream, but with the addition of coconut extract, which amplifies the coconut flavor and complements the cake beautifully. It’s creamy, smooth, and not overly sweet.

The shredded coconut coating adds another layer of coconut flavor and texture, creating a beautiful and delicious finish.

Ingredient Insights

Let’s take a closer look at the key ingredients:

For the Cake:

• Unsalted butter, at room temperature: Provides richness, flavor, and tenderness to the cake. Using room temperature butter is crucial for proper creaming.
• All-purpose flour and cake flour: The combination of these two flours creates a cake that’s both sturdy and tender. Cake flour has a lower protein content than all-purpose flour, resulting in a more delicate crumb.
• Baking powder and kosher salt: Baking powder is the leavening agent that helps the cake to rise. Salt enhances the flavors and balances the sweetness.
• Sugar: Provides sweetness and contributes to the tender texture of the cake.
• Large eggs, plus egg whites: Add richness, moisture, and structure to the cake. Using both whole eggs and egg whites creates a cake that’s both rich and light. Room temperature eggs are best.
• Coconut extract and vanilla extract: Enhance the flavor of the cake. The coconut extract amplifies the coconut flavor, while the vanilla extract adds a classic warmth.
• Whole milk: Adds moisture to the batter.

For the Frosting:

• Sugar: Provides the sweetness for the meringue base of the frosting.
• Large egg whites: Create the base of the meringue, which is then used to make a light and fluffy frosting.
• Unsalted butter, cut into pieces, at room temperature: Adds richness and flavor to the frosting.
• Coconut extract and vanilla extract: Enhance the flavor of the frosting.
• Pinch of kosher salt: Balances the sweetness and enhances the other flavors.
• Sweetened shredded coconut: For coating the cake, adding both flavor and texture.

Essential Equipment

You will need the following tools:

• Three 8-inch round cake pans: For baking the cake layers.
• Parchment paper: To line the bottoms of the cake pans and prevent sticking.
• Medium bowl: For whisking together the dry ingredients.
• Large bowl: For beating the butter and sugar, and for making the frosting.
• Mixer (stand mixer or hand mixer): For creaming the butter and sugar, beating the eggs, and making the frosting.
• Heatproof bowl: For making the meringue base of the frosting.
• Saucepan: For simmering water to create a double boiler for the meringue.
• Long serrated knife: For trimming the tops of the cake layers (if necessary).
• Cake stand or platter: For assembling and serving the cake.
• Offset spatula: For frosting the cake.
• Measuring cups and spoons.
• Whisk

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

For the Cake:

• 3 sticks unsalted butter, at room temperature, plus more for the pans
• 1 1/2 cups all-purpose flour, plus more for the pans
• 2 3/4 cups cake flour (not self-rising)
• 1 tablespoon plus 1/4 teaspoon baking powder
• 1 1/4 teaspoons kosher salt
• 2 1/4 cups sugar
• 3 large eggs, plus 3 egg whites
• 1 tablespoon coconut extract
• 1 teaspoon vanilla extract
• 1 1/2 cups whole milk

For the Frosting:

• 2 cups sugar
• 8 large egg whites
• 6 sticks unsalted butter, cut into pieces, at room temperature
• 1 tablespoon coconut extract
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 2 cups sweetened shredded coconut

Step-by-Step Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Part 1: Make the Cake

1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Butter three 8-inch round cake pans and line the bottoms with parchment paper rounds. Butter the parchment paper, then dust the pans with all-purpose flour and tap out the excess.
2. Combine Dry Ingredients: Whisk together the all-purpose flour, cake flour, baking powder, and salt in a medium bowl. Set aside.
3. Cream Butter and Sugar: In a large bowl, using a mixer on medium speed, beat the softened butter and sugar until pale and fluffy, 3 to 5 minutes.
4. Add Eggs and Extracts: Add the 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 vanilla extract.
5. Alternate Adding Dry Ingredients and Milk: Reduce the mixer speed to low and gradually beat in the flour mixture in three batches, alternating with the milk, beginning and ending with the flour. Beat until just incorporated. Do not overmix.
6. Divide Batter and Bake: 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: Transfer the cake pans to wire racks and let the cakes cool in the pans for 15 minutes. Then, invert the cakes onto the racks, remove the parchment paper, and let them cool completely.

Part 2: Make the Frosting

1. Make Meringue Base: While the cakes are cooling, make the frosting. Combine the sugar and egg whites in a heatproof bowl (the bowl of a stand mixer works well) set over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk constantly until the mixture is warm to the touch and the sugar is completely dissolved, 3 to 4 minutes.
2. Beat Meringue: Remove the bowl from the heat and beat the mixture with a mixer on medium speed until it’s thick and glossy, about 5 minutes.
3. Whip to Stiff Peaks: Increase the mixer speed to medium-high and beat until stiff peaks form and the bottom of the bowl is cool to the touch, about 7 more minutes.
4. Add Butter: Reduce the mixer 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.
5. Add Extracts and Salt: Add the coconut extract, vanilla extract, and salt. Continue beating until the frosting is light and fluffy, 3 to 5 minutes.

Part 3: Assemble the Cake

1. Trim Cake Layers (Optional): If necessary, trim the tops of the cooled cake layers with a long serrated knife to make them level.
2. First Layer: Place one cake layer on a cake stand or platter. Spread with 1 cup of frosting.
3. Second Layer: Place the second cake layer on top of the frosting. Spread with another 1 cup of frosting.
4. Third Layer and Frost: Place the remaining cake layer on top. Spread the remaining frosting over the top and sides of the entire cake.
5. Coat with Coconut: Press the shredded coconut into the sides of the cake, coating it completely.

Serve and enjoy this stunning and delicious Coconut Layer Cake!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My cake layers are dry.

Solution: Be careful not to overbake the cake layers. Also, make sure you’re using both all-purpose flour and cake flour, as the combination creates a tender crumb.

Problem: My cake layers are dense.

Solution: This could be due to overmixing the batter or not enough leavening agent. Make sure your baking powder is fresh, and don’t overmix the batter after adding the flour.

Problem: My frosting is too thin. Solution: Make sure, the meringue is stiff.

Problem: My frosting is too thick.

Solution: Add a little bit of milk or cream, a teaspoon at a time, until the frosting is smooth and spreadable.

Problem: My frosting separated.

Solution: This can happen if the butter is too cold or if you add it too quickly. Just keep beating the frosting on medium-high speed, and it should eventually come back together. If it doesn’t, you can try gently warming the bowl over a double boiler or microwaving it in short bursts, beating until it’s smooth. Problem: My frosting is grainy. Solution: Make sure the butter is well soften.

Tips and Variations

Here are some tips and variations to customize your Coconut Layer Cake:

Tip: For the best flavor, use high-quality ingredients, especially the butter, coconut extract, and vanilla extract.

Tip: Make sure your butter and eggs are at room temperature for the cake batter, and your butter is softened but still cool for the frosting.

Variation: Add a layer of coconut cream or coconut pudding between the cake layers.

Variation: Toast the shredded coconut before pressing it onto the frosting for a deeper, nuttier flavor.

Variation: Add a few drops of food coloring to the frosting for a colorful cake.

Variation: Decorate the cake with fresh flowers, coconut flakes, or toasted nuts. Variation: Use an other extract flavor.

Serving and Pairing Suggestions

This Coconut Layer Cake is a perfect dessert for:

• Special occasions, such as birthdays, holidays, and anniversaries
• Dinner parties
• Afternoon tea
• Anytime you want a truly decadent and impressive dessert

Pairing Suggestions:

• Freshly brewed coffee or tea
• A glass of cold milk
• Dessert wine, such as a Moscato d’Asti or a Riesling
• Sparkling wine or champagne
• Tropical fruit, such as pineapple or mango

Nutritional Information

Nutritional values are approximate. Specific preparation and ingredient choices will alter the values.

Here’s an approximate nutritional breakdown per serving (assuming 12 servings):

• Calories: 500-600
• Fat: 30-40g
• Saturates: 18-22g
• Protein: 5-7g
• Carbohydrates: 60-70g
• Fiber: 2-3g
• Sugar: 45-55g
• Sodium: 200-300mg

This Coconut Layer Cake is a rich and decadent dessert, so it’s best enjoyed in moderation.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made a Coconut Layer Cake by making three 8-inch cake layers (butter, sugar, eggs, coconut extract, vanilla extract, all-purpose flour, cake flour, baking powder, salt, milk), making a frosting (sugar, egg whites, butter, coconut extract, vanilla extract, salt), and assembling the cake with layers of frosting and a coating of shredded coconut.

Q&A:

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake layers a day or two in advance and store them, well-wrapped, at room temperature. You can also make the frosting ahead of time and store it in the refrigerator. Bring it to room temperature and re-whip it before using. It’s best to assemble the cake closer to serving time.

Q: Can I freeze this cake?

A: It’s best to freeze the unfrosted cake layers. Wrap them individually in plastic wrap and then in foil, or place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight before frosting and assembling.

Q: Can I use a different type of frosting?

A: Yes, you can use any type of frosting you prefer, such as a simple buttercream, a cream cheese frosting, or even a whipped cream frosting.

Q: I don’t have cake flour. Can I use all-purpose flour instead?

A: While cake flour is recommended for its lower protein content, which results in a more tender crumb, you can substitute all-purpose flour. The cake may be slightly denser, but it will still be delicious. For a closer approximation of cake flour using all-purpose, for each cup of cake flour called for, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and then add 2 tablespoons of cornstarch. Q: How can I store the leftover? A: Keep it in the fridge.

I hope this comprehensive guide has inspired you to make this stunning and delicious Coconut Layer Cake! It’s a perfect dessert for any special occasion and a true celebration of coconut flavor. Enjoy the baking process, and savor every bite!