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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
STEP 1
Preheat oven to 350°F. Prepare three 9-inch pans with butter and parchment paper.
STEP 2
Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
STEP 3
In another bowl, whisk buttermilk and cream of coconut; set aside.
STEP 4
Beat butter and 1 1/4 cups sugar until light and fluffy. Add egg yolks one at a time, mixing well.
STEP 5
Beat in vanilla and coconut extracts. Gradually mix in flour and buttermilk mixtures alternately.
STEP 6
In a separate bowl, beat egg whites and remaining sugar until stiff peaks form. Fold into batter.
STEP 7
Divide batter among pans. Bake about 30-35 minutes until lightly browned and springs back.
STEP 8
Cool the cakes in pans. Make frosting by beating butter and cream cheese until smooth.
STEP 9
Gradually add confectioners' sugar, salt, vanilla, and coconut extracts until fluffy.
STEP 10
Layer cakes with frosting in between and coat the outside. Sprinkle with shredded coconut.
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