coconut layer cake

I make this cake all the time.  But really – All. The. Time.  In 2018 alone, I’ve made this for easter, three different birthdays, and a dinner party.  My cabinet is forever stocked with coconut milk because you never know when you need enough cake for two dozen people.  It’s one of the first true layer cakes I ever made and I had never even had a coconut layer cake before I decided to give this a go.

I think I’ve mentioned in the past that I frequently get cravings for desserts I’ve never had before.  This has included magnolia bakery banana pudding, strawberry icebox cake, and pistachio ice cream – but it really all started with this coconut cake.I found this recipe back in the day before pinterest existed and all I did was spend an embarrassing amount of time bookmarking recipes on food gawker.  The research paid off because this cake really is a dream.

People love this cake who don’t usually like coconut.  I’m publicly shamed if I don’t bring this cake to family events.  An ex-boyfriend of mine had the sweetest, most dry-humored grandfather in the world – and he loved this cake dearly, which is a pretty qualified endorsement.The cake layers are dense in the best way possible and the cream cheese frosting is something I’d like to swim in if ever given the opportunity.  Shredded coconut on the exterior adds perfect texture and hides any frosting imperfections like a champ.

There’s no real science to covering a cake in shredded coconut.  I tend to go between tossing the coconut at it like a Jackson Pollock painting or gently pressing palm-fulls of coconut into the side of the cake.

Both methods are flawless.I have no pictures of the interior of this cake because this is not a “bake for the blog” type of dessert.  Once this cake is cut, I can assure you, no one in my family is waiting for me to take 99 amateur food photos in the background.They love my fake baking career – but they love this cake more.

coconut layer cake

(cake recipe from completely delicious)

cake

5 large egg whites

1 1/2 cups (13.5 ounces) unsweetened coconut milk, divided

1 tablespoon coconut extract

3 cups cake flour

2 1/3 cups sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter, room temperature

coconut cream cheese frosting

8 ounces softened cream cheese

1/2 cup softened butter

1 lb powdered sugar

1 teaspoon vanilla

1 teaspoon coconut extract

pinch of salt

1-2 cups sweetened, shredded coconut for decorating

directions

Preheat the oven to 350 degrees and butter, flour, and parchment paper two 9 inch cake pans or three 8 inch cake pans.

In a small bowl or pyrex measuring cup, lightly whisk together the egg whites, 1/2 cup of the coconut milk, and the coconut extract.  In your stand mixer, combine the flour, sugar, baking powder, and salt.  Give it a quick stir with the paddle attachment to mix together.  Add in the softened butter (cut into cubes) and remaining 1 cup of coconut milk and mix on low speed until it all comes together.  Increase the speed to medium and beat until light and fluffy, 1-2 minutes.  Don’t forgot to scrape down the bowl occasionally.

In three additions, add in the egg white mixture, mixing between each until addition until just combined.  Divide the batter into your pans and bake for 35-40 minutes, or until the top of the cake springs back to the touch.  This is a very moist cake and mine sometimes sink a bit in the middle and I’ve never had any complaints.

Allow the cakes to cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.

While your cakes cool, make the frosting by first whipping together your butter and cream cheese until smooth.  Slowly add in your powdered sugar to avoid a giant cloud exploding out of your stand mixer.  About halfway through your powdered sugar additions, stir in the coconut extract, vanilla extract, and pinch of salt.

To frost the cake, I will do a sloppy crumb coat and then chill the cake in the fridge for 20 minutes.  The cake is so tender and moist so a lot of crumbs tend to catch on the frosting when both are at room temperature.  Once it’s chilled, you can finish frosting it easily and the shredded coconut covers any issues anyways.

Enjoy!