Description
A tender and moist coconut layer cake with a tangy cream cheese frosting, this recipe balances coconut flavor with a light crumb for a delightful dessert.
Ingredients
Scale
- 360 g (3 cups) all-purpose flour
- 400 g (2 cups) granulated sugar
- 10 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 6 g (1 tsp) salt
- 227 g (1 cup) unsalted butter, room temperature
- 4 large eggs
- 240 g (1 cup) sour cream
- 240 ml (1 cup) whole milk, room temperature
- 5 ml (1 tsp) vanilla extract
- 2.5 ml (1/2 tsp) coconut extract
- 160 g (1 1/2 cups) sweetened shredded coconut, divided
- 450 g (16 oz) cream cheese
- 113 g (1/2 cup) unsalted butter
- 480 g (4 cups) powdered sugar
Instructions
- Preheat the oven to 175°C (350°F). Spread 120 g (1 cup) shredded coconut on a baking sheet and toast for 4–6 minutes, stirring at 2-minute intervals, until golden and fragrant. Cool completely before using.
- Reduce oven to 175°C (350°F). Grease two 9-inch pans and line with parchment. Whisk together 360 g (3 cups) all-purpose flour, 10 g (2 tsp) baking powder, 3 g (1/2 tsp) baking soda, and 6 g (1 tsp) salt for 30 seconds to aerate and combine.
- In a stand mixer, beat 227 g (1 cup) unsalted butter and 400 g (2 cups) granulated sugar on medium-high for 3–4 minutes until pale and fluffy; scrape the bowl every minute.
- Add 4 large eggs, one at a time, mixing 20–30 seconds after each addition until incorporated. Add 5 ml (1 tsp) vanilla and 2.5 ml (1/2 tsp) coconut extract and mix for 10 seconds.
- With the mixer on low, add the dry ingredients in three additions alternating with 240 ml (1 cup) whole milk and 240 g (1 cup) sour cream, beginning and ending with dry ingredients. Mix just until combined.
- Divide batter evenly between pans. Smooth the tops and bake at 175°C (350°F) for 25–30 minutes, rotating pans at 15 minutes.
- Beat 450 g (16 oz) cream cheese and 113 g (1/2 cup) unsalted butter until smooth, then gradually add 480 g (4 cups) powdered sugar and 5 ml (1 tsp) vanilla.
- Level the cake layers if domed. Place first layer on a cake board, spread 1 cup of frosting, sprinkle with toasted coconut, then add second layer and crumb coat.
- Chill for 15 minutes, then finish with remaining frosting and press reserved toasted coconut around the sides and on top.
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 120mg