Coconut Layer Cake

This Coconut Layer Cake features tender, fluffy layers infused with sweetened cream of coconut and shredded coconut. Frosted with rich Coconut Cream Cheese Frosting and topped with toasted coconut, it’s a tropical delight ideal for any special occasion.

Recipe Information

Total Time:

Yield:

12 to 16 servings

Ingredients

4 cups sweetened, shredded coconut

2¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1¾ cups granulated sugar

1 cup butter, softened

1 cup sweetened cream of coconut

4 large eggs, separated

1 teaspoon vanilla extract

1 cup buttermilk

Pinch of salt

Coconut Cream Cheese Frosting

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Directions

To toast coconut, spread coconut on a baking sheet; toast in a 350°F oven for 5 to 10 minutes, stirring often, to obtain a light brown color.
Grease and flour two 9×1½-inch round cake pans.
Stir together flour, baking powder, baking soda and ½ teaspoon salt; set aside. In a large bowl beat sugar, butter and cream of coconut with an electric mixer until fluffy.
Beat in egg yolks and vanilla. On low speed, alternately beat in dry ingredients and buttermilk just until blended. Using clean, dry beaters beat egg whites with a pinch of salt until stiff but not dry. Fold into batter.
Pour into prepared pans. Bake in a preheated 350°F oven for 30 to 35 minutes or until a toothpick inserted in center of cakes comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans and cool completely.
To assemble, place one cake layer top side down on platter. Spread with 1 cup Coconut Cream Frosting. Top with second cake layer, top side up. Frost top and sides of cake with remaining frosting. Sprinkle toasted coconut over entire cake, pressing into sides.