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Coconut Layer Cake with Coconut Cream Cheese Frosting

Three-layer coconut cake and a slice with coconut cream cheese frosting on gold serveware.
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This coconut layer cake has three tender layers made with coconut milk and sour cream, coconut cream cheese frosting, and a sweet shredded coconut coating.

Ingredients

Units Scale

Coconut Cake

Coconut Cream Cheese Frosting

For Decorating

Instructions

  1. Preheat the oven to 325°F. Grease three 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
  2. Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, stir the coconut milk, 2 teaspoons vanilla extract, and 1 teaspoon coconut extract until blended.
  3. Using a stand mixer with the paddle attachment, beat the softened salted butter and granulated sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the bowl.
  4. On medium, add the eggs one at a time, mixing well after each. Add the sour cream and beat until combined.
  5. On low, mix in one-third of the flour mixture just until incorporated, then half the coconut milk mixture. Scrape down the bowl; add another third of the flour, the remaining coconut milk mixture, and finally the remaining flour. Stop when no dry streaks remain; avoid overmixing.
  6. Stir in 1 cup sweetened shredded coconut. Divide the batter evenly among the prepared pans and smooth the tops.
  7. Bake for 20 to 24 minutes, until the centers spring back lightly and a toothpick comes out clean. Cool in the pans about 10 minutes, then turn onto wire racks and cool completely before frosting. Allow 1 1/2 hours for cooling.
  8. For the frosting, beat the softened cream cheese, salted butter, and salt on medium until smooth and creamy. On low, gradually add the sifted powdered sugar until incorporated. Add 1 teaspoon coconut extract and 1/2 teaspoon vanilla extract; beat on medium just until smooth and spreadable. Add a little more powdered sugar for thickness if needed.
  9. Place a cake layer on a serving plate or cake stand and spread an even layer of frosting over it. Repeat with the second layer, then add the third and frost the top and sides.
  10. Press the 2 cups sweetened shredded coconut onto the sides and top as desired. For cleaner slices, optionally freeze the cake for 30 minutes to 1 hour before cutting; this is additional time.

Equipment

Notes

Cake flour gives a softer crumb; all-purpose flour may be substituted with a less soft result. Unsweetened shredded coconut can be used for a less sweet finish. For milder coconut flavor, reduce coconut extract and increase vanilla to taste. Use full-fat canned coconut milk, well stirred; avoid refrigerated coconut beverages.
Cooling time is 1 1/2 hours. Total time uses the 24-minute upper bake limit and includes cooling; optional 30–60-minute freezer firming is additional.
Serve chilled or let stand at room temperature for 20–30 minutes. Toasted coconut flakes, fresh berries, pineapple, or mango may accompany the cake. Pair with coffee, iced tea, or cold milk.
Store covered in the refrigerator for up to 5 days. Let slices stand at room temperature for 20–30 minutes before serving.
Wrap unfrosted layers tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months. Freeze frosting separately in an airtight container for up to 2 months; thaw overnight in the refrigerator and beat until smooth. A fully assembled cake may be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

Find it online: https://jennifercooks.com/coconut-layer-cake/