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Decadent Coconut Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 72 reviews
  • Author: Jasmine
  • Prep Time: 35 minutes
  • Cook Time: 22 minutes
  • Total Time: 4 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Coconut Cake recipe delivers a supremely moist, fluffy cake with an intense coconut flavor, perfect for celebrations or any time you crave a tropical treat. The cake layers are tender and light, made with cake flour, egg whites, sour cream, and canned coconut milk, then generously frosted with a creamy coconut buttercream and finished with sweet shredded coconut for extra texture and flavor.

Ingredients

Scale

Cake

  • 2 and 1/2 cups (285g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (330g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature
  • 1 cup (80g) sweetened shredded coconut

Frosting

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 5 cups (600g) confectioners’ sugar
  • 2 Tablespoons (30ml) canned coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 2 cups (160g) sweetened shredded coconut

Instructions

  1. Preheat and prepare pans. Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans and line each with parchment paper rounds, then grease the parchment paper to ensure the cakes release easily after baking.
  2. Mix dry ingredients. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  3. Cream butter and sugar. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the bowl as needed.
  4. Add egg whites, sour cream, and extracts. Beat in the egg whites until combined, then add sour cream, vanilla extract, and coconut extract. Beat until the mixture is combined. It may appear slightly curdled due to texture differences—this is normal. Scrape the sides and bottom of the bowl again.
  5. Add dry ingredients and coconut milk. With mixer on low speed, gradually add the dry ingredients and coconut milk. Beat until just combined.
  6. Fold in shredded coconut. Stir in the sweetened shredded coconut by hand to ensure even distribution and no butter lumps remain. The batter will be somewhat thick.
  7. Divide batter and bake. Pour the batter evenly into the prepared cake pans, weighing each if desired for uniform layers. Bake for 21–24 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool cakes. Let cakes cool in their pans on a wire rack for 1 hour. Then remove from pans and cool completely directly on the rack before frosting.
  9. Prepare frosting. In a large bowl, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Gradually add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt on low speed. Once combined, increase speed and beat for 3 minutes. Adjust consistency by adding more sugar if too thin or more coconut milk if too thick.
  10. Level cakes. Using a serrated knife, slice a thin layer off the tops of each cake layer to create flat surfaces. Discard or crumble the trimmings for a garnish or snack.
  11. Assemble the cake. Place one cake layer on a serving plate or turntable. Spread about 1 heaping cup (250–300g) of frosting evenly over the top. Repeat layering with the second cake layer and frosting. Add the third layer, then spread the remaining frosting over the top and sides of the cake. Use an icing spatula and bench scraper for a smooth finish.
  12. Add shredded coconut garnish. Generously sprinkle shredded coconut on top and around the sides of the cake for decoration and added texture.
  13. Chill before serving. Refrigerate the cake for at least 20 minutes to help it firm up for easier slicing. The cake remains fluffy but holds shape better when chilled.
  14. Store leftovers. Cover leftover cake tightly and refrigerate for up to 5 days to maintain freshness.

Notes

  • This cake sets the benchmark for homemade cakes with its moist, fluffy crumb and bold coconut flavor.
  • Use cake flour for the lightest texture and the exact balance of ingredients for best results.
  • Egg whites and sour cream contribute to the soft and tender crumb.
  • Canned coconut milk adds authentic coconut flavor and moisture without overpowering the cake.
  • Make sure all dairy ingredients are at room temperature for smooth batter and frosting.
  • Cooling the cakes completely before frosting is crucial to prevent melting or sliding layers.
  • For uniform cake layer thickness, weigh the batter in each pan before baking.
  • If frosting consistency is too thick or thin, adjust with additional sugar or coconut milk accordingly.
  • Refrigerating the assembled cake before slicing helps maintain its fluffy yet stable structure.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 450
  • Sugar: 38g
  • Sodium: 300mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://jmrecipes.com/decadent-coconut-layer-cake-recipe/