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The Best Coconut Layer Cake
Ingredients
2 sticks
unsalted butter
2 3/4 cups
cake flour
1 1/2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
salt
3/4 cup
buttermilk
1/2 cup
cream of coconut
1 3/4 cups
granulated sugar
4 large
eggs
2 teaspoons
vanilla extract
1 teaspoon
coconut extract
12 ounces
cream cheese
3 1/2 cups
confectioners' sugar
1 teaspoon
pure vanilla extract
1 teaspoon
coconut extract
2 cups
shredded coconut
Instructions
1
Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
2
In another bowl, whisk buttermilk and cream of coconut; set aside.
3
Beat butter and 1 1/4 cups sugar until light and fluffy. Add egg yolks one at a time, mixing well.
4
Beat in vanilla and coconut extracts. Gradually mix in flour and buttermilk mixtures alternately.
5
In a separate bowl, beat egg whites and remaining sugar until stiff peaks form. Fold into batter.
6
Divide batter among pans. Bake about 30-35 minutes until lightly browned and springs back.
7
Cool the cakes in pans. Make frosting by beating butter and cream cheese until smooth.
8
Gradually add confectioners' sugar, salt, vanilla, and coconut extracts until fluffy.
9
Layer cakes with frosting in between and coat the outside. Sprinkle with shredded coconut.
Notes
Nutrition Facts
(per serving)
Calories:
888 calories
Servings:
12 servings
Carbohydrates:
105 g
Fat:
50 g
Fiber:
1 g
Protein:
8 g
Sugar:
79 g
Meal Effort
Preparation:
30 minutes
Cook:
35 minutes
Total:
1 hrs 5 mins