Coconut Layer Cake

This Coconut Layer Cake is a delicious and moist treat that is sure to be a hit at any gathering. It features two layers of fluffy white cake filled with a creamy coconut filling and topped with a generous layer of sweet coconut frosting.

The cake is finished off with a sprinkle of toasted coconut flakes for added texture and flavor. This cake is sure to be a crowd pleaser and a great way to celebrate any special occasion.

Timing For coconut layer cake

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 12

Yield: 1 cake (12 slices)

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Image Credit: sallysbakingaddiction.com

Ingredients

Cake:

– 2 1/2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup (2 sticks) unsalted butter, at room temperature

– 1 1/2 cups granulated sugar

– 4 large eggs, at room temperature

– 1 teaspoon pure vanilla extract

– 1 cup buttermilk

Filling:

– 1 (14-ounce) can coconut milk

– 2 tablespoons cornstarch

– 1/2 cup granulated sugar

– 2 large egg yolks

– 1/4 teaspoon salt

– 1 teaspoon pure vanilla extract

– 1/2 cup sweetened shredded coconut

Frosting:

– 1 cup (2 sticks) unsalted butter, at room temperature

– 4 cups confectioners’ sugar

– 2 tablespoons coconut milk

– 1 teaspoon pure vanilla extract

– 1/2 cup sweetened shredded coconut, for garnish

Directions

1. Preheat oven to 350°F (177°C). 

To make a delicious coconut layer cake, the first step is to preheat the oven to 350°F (177°C). Greasing and flouring two 9-inch round cake pans is also necessary.

This will ensure that the cake does not stick to the pans and will come out easily when it is done baking. To grease and flour the pans, use a pastry brush to spread a thin layer of butter or margarine over the entire surface of the pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Next, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy.

Then, add the eggs one at a time, beating well after each addition. After that, add the vanilla extract and coconut extract and mix until combined.

3. In a large bowl, cream together the butter and sugar until light and fluffy.

To get started, you will need a large bowl, butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, coconut milk, and shredded coconut.

Begin by creaming together the butter and sugar in the large bowl until light and fluffy.

4. Beat in the eggs one at a time, then stir in the vanilla.

Beat in the eggs one at a time, then stir in the vanilla. Divide the batter evenly between the two cake pans and bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.

5. Alternately add the dry ingredients.

Once the butter and sugar are creamed, alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.

After all the ingredients are combined, divide the batter evenly between two round cake pans.

6. Divide the batter evenly between the prepared pans.

Lastly, divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once the cakes are done baking, allow them to cool before frosting and decorating.

7. To make the frosting, beat the butter and cream cheese together until smooth.

To make the frosting for a delicious coconut layer cake, begin by beating together one cup of softened butter and one 8-ounce package of softened cream cheese.

Use an electric mixer on medium speed to ensure that the butter and cream cheese are thoroughly blended and smooth. Once the mixture is smooth, add in one teaspoon of vanilla extract and mix until combined.

Then, gradually add in four cups of powdered sugar, one cup at a time, while continuing to mix on medium speed.

8. Gradually add the powdered sugar and beat until light and fluffy.

Gradually add the powdered sugar and beat until light and fluffy. Finally, spread the frosting over the cooled cakes and sprinkle with the coconut flakes.

9. Stir in the coconut extract and shredded coconut.

Allow the cakes to cool completely before frosting. To make the frosting, cream together the butter and cream cheese until smooth. Add the powdered sugar and mix until light and fluffy.

10. Place one layer of cake on a serving plate and spread with a layer of frosting.

To assemble the cake, place one layer of cake on a serving plate and spread with a layer of frosting. Place the second layer of cake on top and spread with the remaining frosting.

11. Top with the second layer of cake.

Add in the coconut extract and mix until combined. Spread half of the frosting over the first layer of cake and top with the second layer. Spread the remaining frosting over the top and sides of the cake.

12. Sprinkle with additional shredded coconut, if desired.

Sprinkling additional shredded coconut on a coconut layer cake is a great way to enhance the flavor and texture of the cake. To do this, first gather the ingredients needed: shredded coconut, a spoon, and a plate.

Next, spread the shredded coconut evenly on the plate.

Then, use the spoon to sprinkle the coconut over the cake, making sure to cover the entire surface. Finally, if desired, sprinkle additional shredded coconut over the cake for extra flavor and texture.

Nutrition Facts (per serving)

Serving Size: 1 slice (113 g)

Calories: 467

Total Fat: 24 g

Saturated Fat: 19 g

Trans Fat: 0 g

Cholesterol: 53 mg

Sodium: 160 mg

Total Carbohydrate: 56 g

Dietary Fiber: 2 g

Sugars: 37 g

Protein: 5 g

Old-Fashion 1950's Coconut Layer Cake

Special Tips

    1. Use full-fat coconut milk for the frosting to give it a rich, creamy texture.
    2. Toast the coconut flakes before adding them as a topping for an extra nutty flavor.
    3. Use an electric mixer to ensure the cake batter is light and fluffy.
    4. For best results, use room temperature ingredients when mixing the cake batter.
    5. Let the cake cool completely before frosting for a smooth finish.
    6. For a decorative touch, add fresh fruit or edible flowers to the top of the cake.

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