This “Classic Coconut Layer Cake” is a tender, moist, and utterly delightful dessert, designed to bring a taste of the tropics to any occasion. As showcased in the provided image, this round cake is generously coated in a delicate blanket of shredded coconut, which gives it a beautiful snowy appearance and adds a pleasant textural contrast to the soft cake layers. A slice has been removed, revealing the pristine, light-colored crumb of the cake within, indicating a truly tender and airy texture. This recipe features layers of a light and fluffy vanilla-coconut cake, infused with a subtle hint of coconut flavor, sandwiched and enrobed in a rich, creamy frosting, and then completely covered with more shredded coconut. The combination of the moist cake, luscious frosting, and the sweet, chewy coconut creates a harmonious blend that is both comforting and elegantly simple. Perfect for birthdays, holidays, or any gathering where a refreshingly sweet and visually appealing dessert is desired, this cake is a true crowd-pleaser. While the cake in the image appears to be a single layer, this recipe for a layer cake will provide a more impressive presentation and an even better frosting-to-cake ratio, enhancing the overall experience. This comprehensive guide will lead you through creating perfectly tender cake layers, whipping up a velvety coconut buttercream, and assembling and finishing the cake with its signature shredded coconut exterior, ensuring your “Classic Coconut Layer Cake” is a delicious and memorable success.
Ingredients:
- For the Coconut Cake Layers:
- 2 ½ cups (300g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240ml) full-fat coconut milk (canned, unsweetened), at room temperature
- ½ cup (120ml) buttermilk, at room temperature (or regular milk with 1 tsp lemon juice/vinegar, let sit 5 mins)
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract (optional, for intensified coconut flavor)
- For the Coconut Buttercream Frosting:
- 1 ½ cups (340g) unsalted butter, softened to room temperature
- 6-8 cups (720-960g) powdered sugar (confectioners’ sugar), sifted
- ½ cup (120ml) full-fat coconut milk (canned, unsweetened), chilled
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, for intensified coconut flavor)
- Pinch of salt
- For the Coating:
- 3-4 cups (approx. 200-250g) shredded sweetened coconut flakes (or unsweetened for less sweetness)
- Equipment:
- 2 (9-inch) round cake pans
- Parchment paper
- Large mixing bowl
- Electric mixer (stand mixer with paddle attachment or hand-held)
- Whisk
- Rubber spatula
- Wire cooling racks
- Serrated knife (for leveling cakes)
- Offset spatula or butter knife (for frosting)
- Cake stand or serving platter
Instructions:
Part 1: Bake the Coconut Cake Layers
- Preheat Oven and Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 9-inch round cake pans. For best results and easy removal, line the bottoms of the pans with parchment paper circles, then grease and flour the parchment and sides again.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Whisk thoroughly to ensure all ingredients are well combined and evenly distributed.
- Cream Butter and Sugar: In a separate large mixing bowl, using an electric mixer, beat the softened unsalted butter on medium-high speed until creamy and light, about 2-3 minutes. Gradually add the granulated sugar to the butter, beating on medium-high speed until the mixture is light and fluffy, about 3-5 minutes, scraping down the sides of the bowl as needed.
- Add Eggs: Add the large eggs one at a time, beating well after each addition. Be sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl.
- Combine Liquids: In a separate small bowl, whisk together the full-fat coconut milk, buttermilk, vanilla extract, and optional coconut extract until well combined.
- Alternate Dry and Wet: With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the liquid ingredients in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix the batter; overmixing can lead to a tough cake. A few streaks of flour are acceptable.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans.
- Bake: Bake for 28-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached.
- Cool: Remove the cakes from the oven and let them cool in the pans on wire cooling racks for 10-15 minutes. Then, carefully invert the cakes onto the wire racks, remove the pans and parchment paper, and let them cool completely before frosting. Cakes must be completely cool, or the frosting will melt.
Part 2: Prepare the Coconut Buttercream Frosting
- Cream Butter: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand-held), beat the softened unsalted butter on medium speed until creamy and smooth, about 2-3 minutes.
- Add Powdered Sugar: Gradually add the sifted powdered sugar to the butter, about 1 cup at a time, beating on low speed until incorporated, then increasing to medium speed. Scrape down the sides of the bowl as needed.
- Add Liquids and Flavor: Once about half of the powdered sugar is added, gradually add the chilled full-fat coconut milk, vanilla extract, and optional coconut extract. Continue adding the remaining powdered sugar gradually.
- Whip until Fluffy: Beat on medium-high speed for 3-5 minutes until the buttercream is light, fluffy, and smooth. Beat in a pinch of salt. If the frosting is too thick, add a bit more chilled coconut milk, 1 teaspoon at a time. If too thin, add more sifted powdered sugar, 1 tablespoon at a time.
Part 3: Assemble and Frost the Cake
- Level Cake Layers: Once the cake layers are completely cool, use a serrated knife to carefully level the tops of any domed layers, creating flat surfaces for easy stacking.
- Stack and Frost: Place one cake layer on your cake stand or serving platter. Spread a generous layer (about 1 to 1 ¼ cups) of coconut buttercream evenly over the top. Place the second cake layer on top.
- Crumb Coat: Apply a thin, even layer of buttercream all over the top and sides of the stacked cake. This is called a “crumb coat” and helps to trap any loose crumbs, creating a smooth base for your final frosting layer. Refrigerate the cake for 15-20 minutes to allow the crumb coat to firm up.
- Final Frosting: Once the crumb coat is firm, apply the remaining coconut buttercream evenly over the top and sides of the cake, smoothing it out with an offset spatula or bench scraper. Aim for an even and clean layer, as this will be the base for the shredded coconut.
Part 4: Coat with Shredded Coconut
- Prepare Coconut: Place the shredded sweetened coconut flakes in a shallow dish or on a large plate.
- Coat Cake: Holding the cake gently with one hand or using an offset spatula to support it, press the shredded coconut onto the sides of the cake until it is completely covered. Then, gently press coconut onto the top of the cake until fully coated. The image clearly shows the cake completely covered in shredded coconut. Be prepared for some mess; this step can be a bit crumbly.
- Clean Up: Gently sweep away any excess coconut from the cake stand or platter.
Part 5: Serve
- Chill (Optional): For best results and easier slicing, refrigerate the finished “Classic Coconut Layer Cake” for at least 30 minutes to allow the frosting and coconut to set.
- Serve: Slice the cake into wedges with a sharp knife. For neat slices, you can warm the knife with hot water and wipe it clean between each cut. The image shows a slice removed, revealing the interior.
- Storage: Store leftover coconut cake covered in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Tips for Success:
- Room Temperature Ingredients: As with most baking, ensuring butter, eggs, coconut milk, and buttermilk are at room temperature helps them emulsify properly, leading to a smoother batter and fluffier cake.
- Don’t Overmix: Overmixing the cake batter develops gluten, which can result in a tough cake. Mix only until ingredients are just combined.
- Full-Fat Coconut Milk: Use full-fat canned coconut milk, not the refrigerated beverage type, for the best flavor and richness in both the cake and the frosting.
- Sift Powdered Sugar: Sifting powdered sugar for the buttercream prevents lumps and ensures a super smooth frosting.
- Even Layers: Leveling your cake layers creates a stable base for stacking and a more professional-looking finished cake.
- Chill Crumb Coat: This crucial step helps lock in crumbs, ensuring your final layer of frosting (and thus the coconut coating) is smooth and crumb-free.