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Fluffy Coconut Layer Cake Recipe

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★★★★★

4.7 from 138 reviews

A delectably fluffy coconut layer cake featuring moist cake layers made with full-fat coconut milk and a rich coconut buttercream frosting, finished with shredded sweetened coconut for a tender, tropical treat perfect for any celebration.

Ingredients

Scale

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup full-fat coconut milk, at room temperature

For the Coconut Buttercream:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • ¼ cup full-fat coconut milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 cups shredded sweetened coconut, for decorating

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, tapping out any excess flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside to incorporate air evenly.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 3 to 5 minutes. This step is essential for incorporating air to achieve a fluffy texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully combined. Stir in the vanilla extract to enhance the flavor.
  5. Combine Dry Ingredients and Coconut Milk: With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture and mix just until combined. Pour in half of the coconut milk slowly, mixing until just incorporated. Repeat by adding another third of the dry ingredients, the remaining coconut milk, and finally the last third of dry ingredients. Mix only until no streaks of flour remain to avoid a dense cake.
  6. Divide and Bake Batter: Evenly distribute the batter between the two prepared cake pans, smoothing the tops.
  7. Bake the Cakes: Bake for 30 to 35 minutes, or until a wooden skewer inserted in the center comes out clean, indicating the cakes are fully baked.
  8. Cool the Cakes: Let the cakes cool in the pans on a wire rack for 10 to 15 minutes, then carefully invert onto the rack to cool completely to room temperature before frosting.
  9. Prepare the Buttercream: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition.
  10. Flavor and Whip Buttercream: Add the coconut milk, vanilla extract, and a pinch of salt to the buttercream. Beat on medium-high speed for 3 to 5 minutes until the frosting is light, fluffy, and spreadable.
  11. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread approximately one-third of the buttercream evenly on top. Carefully place the second cake layer on the buttercream.
  12. Frost the Cake: Use the remaining buttercream to frost the top and sides of the entire cake evenly with a spatula or knife.
  13. Decorate with Coconut: Gently press shredded sweetened coconut onto the sides and top of the cake, covering it completely for texture and flavor.
  14. Chill and Serve: For the best slicing and flavor results, chill the cake in the refrigerator for at least 30 minutes before serving. Enjoy your fluffy coconut layer cake!

Notes

  • Ensure all ingredients, especially eggs and coconut milk, are at room temperature for optimal mixing and texture.
  • Do not overmix the batter after adding dry ingredients to keep the cake tender and fluffy.
  • Chilling the cake before slicing helps the buttercream set and keeps the layers intact for cleaner cuts.
  • Use full-fat coconut milk for the richest flavor and moistness in both cake and frosting.
  • Storage: Keep the cake refrigerated and covered. Consume within 3-4 days for best freshness.

Keywords: coconut cake, layer cake, coconut buttercream, fluffy cake, tropical dessert, homemade cake

Find it online: https://chefmilacook.com/fluffy-coconut-layer-cake-recipe/