Description
This Coconut Layer Cake is a heavenly delight, featuring layers of moist, fluffy cake infused with rich coconut flavor. Each bite melts in your mouth, complemented by a creamy coconut frosting that adds a luscious texture and a tropical sweetness.
Ingredients
Scale
- Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut
- Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut, toasted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, starting and ending with the flour mixture.
- Fold in shredded coconut until evenly distributed.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar and coconut milk until smooth and fluffy.
- Once the cakes are cool, frost the top of one layer, add the second layer, and frost again. Repeat with the third layer and cover the entire cake with frosting.
- Top with toasted shredded coconut for garnish.
Notes
- This cake can be made a day in advance; store it in an airtight container in the refrigerator.
- Leftover cake can be stored in the fridge for up to 5 days.
- For a lighter version, substitute half of the butter in the frosting with Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 450
- Sugar: 35 grams
- Sodium: 200 milligrams
- Fat: 22 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 80 milligrams
Keywords: Coconut Layer Cake, Coconut Cake, Tropical Dessert, Layer Cake, Creamy Frosting, Coconut Milk, Shredded Coconut, Baking, American Dessert, Moist Cake, Sweet Treat, Party Cake, Celebration Cake, Homemade Cake, Easy Cake Recipe