Super Coconut Layer Cake Recipe
Prep Time:
2 hours
Cook Time:
45 minutes
Servings:
12 portions
Ingredients
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 egg whites, room temperature
  • Pinch cream of tartar
  • 1 cup unsalted butter, room temperature
  • 1 ⅔ cups granulated sugar
  • 4 egg yolks, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup coconut milk
  • ¾ cup buttermilk
  • 1 cup desiccated coconut
  • ¾ cup butter, room temperature
  • 1 cup cream cheese, room temperature
  • 4 cups confectioners' sugar, sifted
  • ¼ cup coconut milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ¼ teaspoon sea salt
  • 2 cups desiccated coconut
Directions
  1. Preheat the oven to 350 F.
  2. Butter 2 (8-inch) cake tins
  3. Whisk together the all-purpose flour, the baking powder, and the salt.
  4. In a stand mixer, whisk the egg whites with the cream of tartar for 2 to 3 minutes until stiff peaks form.
  5. Set aside.
  6. Beat the butter and sugar on a high setting for 2 to 3 minutes until light and creamy.
  7. Mix in the egg yolks, vanilla extract, coconut extract, and coconut milk until smooth.
  8. Fold in half of the flour mixture.
  9. Mix in the buttermilk.
  10. Fold in the remaining flour along with the desiccated coconut.
  11. Carefully fold in ⅓ of the whisked egg whites.
  12. Once fully incorporated, fold in the remaining whisked egg whites.
  13. Divide the mixture between the prepared cake pans.
  14. Bake for 40 to 45 minutes until cooked through and golden on top.
  15. Remove the sponges from the oven and cool completely, for at least one hour.
  16. To create the frosting first beat the butter in a stand mixer on high for a minute or two until it is soft and pale.
  17. Beat in the cream cheese until smooth.
  18. Slowly incorporate the confectioners' sugar in stages.
  19. Add the coconut milk, vanilla extract, coconut extract, and salt, and mix until smooth.
  20. To assemble the coconut layer cake first level the tops of the two cooled cake sponges with a bread knife or cake wire.
  21. Using the bread knife or cake wire, slice each sponge into two, to create 4 circles of sponge.
  22. Place one cake onto a plate or cake stand.
  23. Spread a thick layer of frosting onto the top of the cake.
  24. Place the second sponge on top of the first and repeat the process.
  25. Continue to layer up the sponges until they are all used.
  26. Spread a thin layer of frosting around the entire cake and allow it to harden in the fridge for 10 minutes.
  27. Remove from the fridge and spread the rest of the coconut frosting on the top and outsides of the cake.
  28. Roughly smooth out the frosting – this part does not need to be too neat.
  29. Cover the top and outsides of the cake with the desiccated coconut, gently pressing the coconut into the sides to help it stick to the frosting.
  30. Refrigerate the cake for 15 to 20 minutes before slicing and serving.