Description
A spectacular three-layer coconut cake with silky whipped cream frosting and toasted coconut coating that delivers authentic tropical flavor in every bite.
Ingredients
- All-purpose flour – 3 cups
- Granulated sugar – 2 cups
- Unsalted butter (softened) – 1 cup
- Large eggs – 4
- Coconut milk – 1 cup
- Whole milk – 1/2 cup
- Baking powder – 2 teaspoons
- Baking soda – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Vanilla extract – 2 teaspoons
- Coconut extract – 1 teaspoon
- Heavy whipping cream – 3 cups
- Powdered sugar – 1 cup
- Cream of coconut – 1/2 cup
- Sweetened shredded coconut – 2 cups
Instructions
- 1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans, lining bottoms with parchment paper.
- 2. Cream softened butter and granulated sugar together until light and fluffy, about 5 minutes.
- 3. Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
- 4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- 5. Combine coconut milk and whole milk in a measuring cup.
- 6. Add dry ingredients to butter mixture alternately with milk mixture, beginning and ending with dry ingredients. Mix just until combined.
- 7. Divide batter evenly among prepared pans. Bake for 25-30 minutes until toothpick inserted in center comes out with moist crumbs.
- 8. Cool layers in pans for 10 minutes, then turn out onto wire racks to cool completely.
- 9. For frosting, chill mixing bowl and whisk attachment. Whip heavy cream until soft peaks form.
- 10. Gradually add powdered sugar and cream of coconut, whipping until stiff peaks form.
- 11. Toast shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently. Cool completely.
- 12. Place first cake layer on serving plate. Spread with frosting, about 1/2 inch thick.
- 13. Add second layer and frost. Top with final layer, placing cut-side down.
- 14. Apply thin crumb coat of frosting over entire cake. Refrigerate 30 minutes.
- 15. Frost cake generously with remaining frosting, smoothing top and sides.
- 16. Press toasted coconut all over cake, covering completely. Refrigerate until ready to serve.
Notes
Store cake covered in refrigerator for up to 4 days. Let sit at room temperature 20-30 minutes before serving for best flavor and texture. Unfrosted cake layers can be frozen for up to 3 months when wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 280mg
- Fat: 28g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 6g