This moist, 2-layer Coconut Layer Cake is worthy of any special occasion. With sweetened flaked coconut in the filling and sprinkled on the top and sides of the cake, it makes a striking presentation.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces
2 cups sugar
4 large eggs
1 cup coconut milk
1 teaspoon coconut extract
4 sticks (2 cups) unsalted butter, at room temperature
8 cups confectioners' sugar, sifted
1 tablespoon coconut extract
1 teaspoon vanilla extract
2 2/3 cups sweetened flaked coconut (1 7-oz. bag)
How to Make It
Make cake: Place a rack in center of oven and preheat to 350ºF. Grease and flour 2 9-inch round cake pans.
In a bowl, whisk flour, baking soda, baking powder and salt. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixture. Beat in coconut milk and extract, then beat in remaining flour mixture until just combined. Divide batter between cake pans and bake until a toothpick inserted into center comes out clean, about 30 minutes. Let cakes cool in pans on wire racks for 10 minutes. Turn out onto racks to cool completely.
Make frosting: Using an electric mixer on medium-high speed, beat butter until light, 2 to 3 minutes. Reduce mixer speed to low and gradually beat in sugar until fully incorporated. Beat in extracts. Chill 15 minutes.
Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake layer. Spread remaining frosting on top and sides. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Chill for at least 2 hours and up to a day. Remove from refrigerator 30 minutes before serving.
Followed the directions to a T and didn't substitute anything and can't understand why my cake was solid as a rock. Also, how come no one mentioned the frosting asks for way too much butter and confectioner's sugar? I stopped at half of what sugar it called for and it was wayyyyy too sweet then. Was there an edited version I missed somewhere? Anyway, if I decide to attempt this in the future, there will be a ton of changes but I will most probably just try another recipe.
This cake is not too sweet and while it is heavy when assembled, the cake part is not too dense. The icing recipe makes way too much, you could get away with making a generous 1/2 portion, for the 8 cups of confectioners sugar...use 4 and you can thin with any leftover coconut milk as needed.
I baked it for a co-worker's birthday and it was well received.
I made this cake for the holidays,and it is the best cake by far.I tinted the coconut red for Christmas and saved a little of the icing for tinting green for leaves and red for holly berries made swirls with star tip and piped leaves and three red berries on top of the rosetts. The cake was very moist and lite and the frosting tasted so good.everone raved about this cake.