Description
A delightful and moist coconut layer cake that is perfect for any occasion, featuring layers of fluffy coconut-flavored cake and creamy coconut frosting.
Ingredients
Scale
- 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 1/2 cups shredded coconut
- 1 batch coconut frosting
Instructions
- Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, and mix until just combined.
- Fold in shredded coconut.
- 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.
- Once cooled, frost the layers with coconut frosting and top with additional shredded coconut if desired.
Notes
- For a more intense coconut flavor, use coconut extract in addition to vanilla.
- Ensure all ingredients are at room temperature for best results.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Coconut Layer Cake, Coconut Cake, Dessert, Baking