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If you’re a fan of coconut desserts, this classic Coconut Layer Cake is a showstopper. With soft, moist cake layers, creamy frosting, and plenty of shredded coconut, it’s perfect for birthdays, holidays, or any special occasion.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
For the Frosting
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- 1 cup unsalted butter, softened
- 4–5 cups powdered sugar
- 2–3 tablespoons coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For Decoration
- 3 cups sweetened shredded coconut
Instructions
1. Prepare the Cake Pans
- Preheat oven to 350°F (175°C).
- Grease and line three 8-inch cake pans.
2. Mix the Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
3. Make the Batter
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and coconut extracts.
- Alternate adding the flour mixture and coconut milk, beginning and ending with the flour mixture.
4. Bake
- Divide batter evenly among the prepared pans.
- Bake for 22–28 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely.
5. Prepare the Frosting
- Beat butter until smooth.
- Gradually add powdered sugar.
- Add coconut milk and extracts.
- Beat until light and fluffy.
6. Assemble the Cake
- Place the first cake layer on a serving plate.
- Spread frosting over the top.
- Repeat with remaining layers.
- Frost the top and sides of the cake.
7. Add the Coconut
Press shredded coconut onto the sides and top of the cake until fully covered.
Tips for Success
- Use room-temperature ingredients for a smoother batter.
- Toast some of the coconut for extra flavor and texture.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
Storage
- Store covered in the refrigerator for up to 5 days.
- Bring to room temperature before serving.
- Can be frozen for up to 2 months.
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