Description
Enjoy a moist and flavorful Coconut Layer Cake made with coconut milk and shredded coconut, layered with a creamy coconut frosting. Ideal for any celebration or a sweet indulgence!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ 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 sweetened coconut
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 cup coconut milk (for frosting)
- 1 ½ cups shredded sweetened coconut (for decoration)
- 1 cup coconut milk (for syrup)
- ½ cup granulated sugar (for syrup)
- 1 tsp vanilla extract (for syrup)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the coconut milk. Start and end with the dry ingredients. Mix until just combined.
- Fold in the shredded coconut gently with a spatula.
- Divide the batter evenly among the three prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
- In a small saucepan, combine the coconut milk, granulated sugar, and vanilla extract.
- Heat over medium heat, stirring until the sugar has completely dissolved. Do not let it boil.
- Remove from heat and let it cool.
- In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the coconut milk and vanilla extract. Beat on medium speed until light and fluffy (about 3-5 minutes). Adjust consistency with more coconut milk if needed.
- Fold in 1 cup of shredded coconut into the frosting.
Notes
- Ensure the cakes are completely cooled before frosting to prevent melting.
- The coconut syrup can be drizzled over the cake layers for added moisture and flavor.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes