Coconut Layer Cake

Coconut Layer Cake 

A cake is a dessert, but a homemade coconut layer cake is an occasion. When placed under the glass dome of a vintage cake server, this gorgeous cake resembles an edible snow globe, pretty enough to be a holiday centerpiece.  

The choice of coconut matters. Grated fresh coconut is juicy and not sweet at all. In contrast, a bag of sweetened flaked coconut is dry and quite sweet. One of my secrets to a fabulous cake is to use both. Fresh coconut adds moisture inside the cake. (I opt for the convenience of frozen grated fresh coconut instead of tackling a whole coconut, which requires tools, skills, and courage.) Fluffy flaked coconut adheres to the creamy frosting on the outside of the cake. 

The real key ingredient for a coconut layer cake is patience after it’s assembled. It needs to sit in the fridge for at least one day, preferably two, before cutting and serving. The anticipation adds to the deliciousness. 

Makes 16 servings 

Cake Ingredients  

• Vegetable shortening, for the pan
• 2 1⁄2 cups all-purpose flour, plus more for the pan
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 cup whole milk, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon coconut extract
• 1 cup (8 ounces) butter, softened
• 1 3⁄4 cups sugar
• 4 large eggs, at room temperature

Coconut Syrup Ingredients  

• 1/4 cup coconut milk
• 2 tablespoons sugar

Coconut & Cream Cheese Buttercream Ingredients  

• 8 ounces cream cheese, softened
• 1 cup butter, softened
• 1 cup well-stirred coconut cream
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon coconut extract
• 3 to 4 cups powdered sugar, sifted, or as needed
• 1 cup freshly grated coconut or thawed unsweetened coconut
• 2 to 3 cups sweetened flaked coconut, plus more as needed

Directions

For the cake layers: Preheat the oven to 350°F. Grease (with shortening) two 9-inch cake pans with straight sides and dust with flour, tapping out the excess. 

In a medium bowl, whisk together the flour, baking powder, and salt in a medium-size bowl. 

Combine the milk, vanilla extract, almond extract, and coconut extract in a measuring cup. 

In a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter on medium speed until smooth and creamy.  

With the mixer running, gradually add the sugar. Increase the speed to high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl.  

Add the eggs one at a time, beating well on medium speed after each addition.  

Beat in the flour mixture in three additions, alternating with half of the milk. Beat on low speed only until the batter is smooth after each addition. 

Divide the batter between the pans and smooth the tops. Bake until a wooden pick inserted in the center comes out clean, about 30 minutes. The tops of the cake layers should be golden brown and spring back when gently tapped, and their edges should start to pull away from the sides of the pan. Cool the cakes in the pans on a wire rack for 10 minutes, and then turn out onto the wire rack to cool completely. 

For the syrup: Stir together the coconut milk and sugar in a small saucepan over low heat until the sugar dissolves. Brush over the cooled cake layers. The goal is to moisten the layers, not make them soggy. You might not need it all. 

For the buttercream: Beat the cream cheese, butter, coconut cream, vanilla extract, and coconut extract in a large bowl with an electric mixer on medium speed until smooth. With the mixer running, gradually add the powdered sugar and beat until smooth, scraping down the sides of the bowl often. Beat in 3 cups of powdered sugar on low speed. The frosting should be sticky, creamy, and just thick enough to spread over the cake without dripping. If needed, beat in more powdered sugar in 1/4 cup at a time, but don’t make the frosting too stiff. It needs to be tacky enough to hold the coating of coconut in place, plus it helps keep the cake layers tender while the assembled cake sits in the refrigerator.  

To assemble the cake: Place one of the cooled cake layers on a serving plate or cake stand. Cover the top with frosting and sprinkle generously with fresh coconut.  

Add the second cake layer. Cover the top and sides of the cake with frosting. (You might not need it all.) Cover the cake with flaked coconut, pressing firmly to help it adhere.   

Cover the cake loosely with plastic wrap or nonstick foil, or place in a covered cake carrier.  Refrigerate at least 24 hours, and up to 4 days, before serving. 

©Copyright 2024 Sheri Castle

Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.

Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.

When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.