Three Layer Coconut Cake Recipe
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup coconut milk (or whole milk)
4 large eggs
1 tsp vanilla extract
1 tsp coconut extract (optional, for extra coconut flavor)
1 1/2 cups shredded coconut (sweetened or unsweetened)
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar (confectioners’ sugar)
1/4 cup coconut milk (or whole milk)
1 tsp vanilla extract
1 tsp coconut extract (optional)
Pinch of salt
2 1/2 cups sweetened shredded coconut (for decorating)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
2. Prepare the Cake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, beat the butter until light and fluffy using an electric mixer or stand mixer (about 3 minutes).
Add the eggs one at a time, beating well after each addition.
Add the vanilla and coconut extract, mixing well.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Start and end with the dry ingredients.
Fold in the shredded coconut.
3. Bake the Cakes:
Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer them to wire racks to cool completely.
4. Prepare the Frosting:
In a large bowl, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, a little at a time, while continuing to beat.
Add the coconut milk, vanilla extract, coconut extract (if using), and a pinch of salt, and continue to beat until smooth and fluffy.
5. Assemble the Cake:
Place the first layer of cake on a serving plate or cake stand. Spread a generous amount of frosting on top.
Place the second layer on top and frost the top of that layer.
Add the final layer of cake and frost the top and sides of the entire cake.
6. Decorate:
Press the shredded coconut onto the sides and top of the cake, gently pressing to adhere.
7. Chill and Serve:
Allow the cake to chill for about 30 minutes to set the frosting before slicing. Serve and enjoy!
This Three Layer Coconut Cake is light, fluffy, and packed with coconut flavor, making it the perfect dessert for coconut lovers!