This elegant and delicious coconut layer cake is simple to make and always a favorite!
As much as I tend to be a cupcake girl at heart, I can definitely appreciate a beautiful layer cake! In the last few years, my layer cake skills have definitely improved, and now I can almost always guarantee a presentable cake. (You should see some of my earlier attempts, though – yikes!) I made this beautiful and delicious coconut layer cake for my older daughter’s ninth birthday (way back in May) and it was a huge hit! She absolutely loves coconut, and asked me to make a layer cake for her birthday with flowers and sprinkles on top. She was definitely pleased with the result, and it tasted amazing too!
To get a really nice coconut flavor, I used shredded coconut, coconut milk, and coconut bakery emulsion for flavoring. I had never used it before, but it definitely adds a lot of flavor! I was given some as a gift, and I am really excited to try some other flavors. If you don’t have the bakery emulsion available, you can definitely use coconut extract instead. The cake comes out super moist and tender, and the coconut frosting is light and fluffy and flavorful. This is by far the best coconut cake I’ve ever had, and I will definitely make it again!
Coconut Layer CakePrint Recipe
for the cake:
- 1 1/2 cups flour
- 1 1/2 cups cake flour
- 1 3/4 cups sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter cold, grated
- 4 eggs
- 1 cup full fat coconut milk or coconut cream
- 1/2 cup sour cream
- 2 teaspoons coconut extract I used coconut bakery emulsion
- 1 cup shredded coconut
for the frosting:
- 1 cup butter
- 1 teaspoon coconut extract
- 3-4 cups powdered sugar
- 1-2 tablespoons coconut milk
- 1 cup shredded coconut
- Preheat oven to 350. Butter and flour two eight inch cake pans and set aside. In a large bowl or a the bowl of a stand mixer, whisk together the flours, sugar, baking powder, and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition. Combine the coconut milk, sour cream and coconut extract in a measuring cup, and add about half of the coconut milk mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the coconut milk mixture, and beat until smooth. Divide the batter evenly between the two pans and bake 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.
- While the cake is cooling, beat together the butter and coconut extract, until smooth. Add the powdered sugar and coconut milk, adding more or less as needed. Beat the frosting on high until light and fluffy. Frost the cooled cake as desired and pat the shredded coconut around the edges of the cake.