Description
A delicious and moist Coconut Layer Cake with creamy coconut frosting, perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 cup canned coconut milk (unsweetened)
- 1/2 cup shredded sweetened coconut
- 1 cup coconut milk (for filling)
- 1 tablespoon cornstarch
- 1/3 cup granulated sugar (for filling)
- 1 egg yolk (for filling)
- 1 cup sweetened shredded coconut (for filling)
- 4 ounces white chocolate, chopped (for filling)
- 12 ounces white chocolate, finely chopped (for frosting)
- 1 cup heavy cream (for frosting)
- 1/2 cup unsalted butter, room temperature (for frosting)
- 1 cup shredded sweetened coconut (for coating)
- White chocolate curls or shavings (optional for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch cake pans.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing until incorporated.
- Stir in the vanilla and coconut extracts.
- Gradually add the dry ingredients and coconut milk, starting and ending with the dry ingredients.
- Fold in the shredded coconut.
- Pour the batter evenly into the prepared pans and smooth the tops.
- Bake for 23 to 27 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- For the coconut filling, whisk together coconut milk, cornstarch, sugar, and egg yolk in a saucepan. Cook until thickened, remove from heat, and stir in shredded coconut and white chocolate.
- For the ganache frosting, heat the heavy cream until simmering, pour over the chopped white chocolate, and stir until smooth. Cool before incorporating the butter.
- Assemble the cake by layering and spreading coconut filling between the layers, then coat with ganache and garnish with shredded coconut and white chocolate curls.
Notes
For the best flavor, use quality white chocolate. Store the cake in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg