Coconut Layer Cake
Sibby Barrett
Tried and true, classic coconut layer cake. Old school, nothing fancy. Just delicious. Such a welcome tradition at the Easter table.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Course Dessert, frosting
Cuisine American
- 3 sticks butter softened, unsalted
- 2 cups sugar
- 5 large eggs room temperature
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 3 cups flour all purpose or cake flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups shredded sweetened coconut
Cream Cheese Frosting
- 16 ounces cream cheese softened
- 2 sticks butter softened, unsalted
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 16 ounces powdered sugar measure, then sift. you may need more for desired thickness
- 2 cups shredded sweetened coconut plus a bit more if you want coconut on the top or in between each layer
For the Cake Batter
Preheat the oven to 350°. Grease 2- 8" or 9" round cake pans. I like using Pan Coat. See Recipe below in Notes. Place the butter and sugar in the bowl of a mixer. Using the paddle attachment, beat until light and fluffy, about 3-4 minutes. Break your eggs into a glass measuring cup. Turn the mixer on a low to medium speed, add the eggs 1 at a time, mixing well in between each addition . Add your extracts and mix to blend. In a separate small bowl, whisk the flour, baking soda, baking powder and salt together. Measure your milk in a glass measuring cup. With the mixer on low speed, alternately add the dry ingredients and the milk, in 3 additions, beginning and ending with dry ingredients. Mix until just combined. Gently fold in coconut.Scoop the batter evenly into your prepared pans, smoothing the tops. Bake for 40-45 minutes or until the tops are lightly browned and a toothpick comes out clean from the center of the cake. . Cool on a rack until just warm to the touch on the bottoms; turn out onto a parchment covered cardboard. Wrap and refrigerate or freeze until ready to frost. Cakes frost best when chilled. Cream Cheese Frosting
In the bowl of a mixer, fitted with a paddle attachment, place the cream cheese and butter. Mix on medium high speed until mixed well. Add extracts and mix to blend. Add powdered sugar, a little at a time and whip until smooth. You may need a little additional powdered sugar to reach desired consistency.
Assembly of Cake
If you would like your cake to be a four layer cake, cut the two layers horizontally into four layers, otherwise, proceed with your two chilled layers. Place a dab of frosting on your serving platter to glue the first layer of cake securely down. Spread about ¼ of the frosting onto the top of your cake, pushing the frosting all the way out to the edges. If you'd like a bit more coconut, you may sprinkle some additional flaked coconut in between each layer. Top with next layer and repeat with remaining three layers. Smooth the remaining coconut onto the sides of the cake. You will have a **"naked cake" look with some of the cake showing through. Immediately press coconut onto the sides of the cake, and the top, if desired. Decorate as you like. This cake should be chilled until ready to use. This cake, as most cakes, taste best if enjoyed at room temperature, so be sure to take your cake out of the refrigerator a few hours in advance of service to be the perfect texture for serving.
Pan Coat:
½ cup vegetable or canola oil
½ coat vegetable shortening, room temp
½ cup all purpose flour
Beat until mixture is creamy. Store in a container with a tight lid in a cool dark place, like your pantry. In warm weather you may have to re-stir if needed.
To use, generously brush or wipe onto cooking pans.
** If you would like this cake throughly frosted, without the "naked cake" look, make an additional half recipe of the frosting so you can generously cover your cake. I like less frosting, so this portion is perfect for me. Keyword cake, layer cake, coconut, easter
