Toasted Coconut Layer Cake

Toasted Coconut Cake on a glass cake stand

This Toasted Coconut Layer Cake consists of a coconut flavored butter cake that is covered in coconut buttercream and toasted coconut. It's a truly delicious cake for coconut lovers!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 35

Cool Time 2

Total Time 3

Servings slices

Calories 707kcal

Author Meghan

Equipment

2 9-inch round cake pans
2 Velcro baking strips

Ingredients

For the Cake:

Nonstick baking spray
¾ cup cream of coconut see note
5 large egg whites at room temperature
1 large egg at room temperature
¼ cup water
1 teaspoon coconut extract
1 teaspoon vanilla extract
2¼ cups cake flour
1 cup granulated sugar
1 tablespoon baking powder
¾ teaspoon table salt
12 tablespoons butter cut into 12 pieces and softened

For the Frosting:

2 tablespoons heavy cream
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 pinch table salt
16 tablespoons butter cut into chunks and softened
¼ cup cream of coconut see note
3 cups powdered sugar

For Assembly:

2 cups sweetened shredded coconut see note

Instructions

Bake the Cakes:

Adjust an oven rack to the middle position. Preheat the oven to 325°F.
Spray two 9-inch round cake pans with baking spray. Add parchment paper to the bottom of each pan, and spray more baking spray on top of the paper. Add Velco baking strips around the perimeter, if using.
In a medium bowl, whisk together the cream of coconut, egg whites, whole egg, water, and extracts. Set aside.
¾ cup cream of coconut, 5 large egg whites, 1 large egg, ¼ cup water, 1 teaspoon coconut extract, 1 teaspoon vanilla extract
In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, and salt on low speed for about 30 seconds to combine.
2¼ cups cake flour, 1 cup granulated sugar, 1 tablespoon baking powder, ¾ teaspoon table salt
Increase the speed to medium and add the butter, piece by piece, and continue to beat the mixture until it resembles moist crumbs, about 1 minute.
12 tablespoons butter
Reduce the mixer speed to low, and add all but ½ cup of the cream of coconut mixture. Increase the speed to medium and beat the batter until smooth and fluffy, about 1 minute.
Reduce the speed to low and slowly add the remaining cream of coconut mixture, about 30 seconds.
Divide the batter evenly among the two pans. Use a spatula to smooth the tops and lightly tap the pans on the counter to even out the batter.
Bake the cakes for 30 to 35 minutes, rotating the pans halfway through. Cake is finished when a toothpick inserted in the center comes out with just a few moist crumbs attached.
Remove the pans from the oven to a cooling rack. Allow to cool for 10 minutes, then unmold the cakes onto the cooling rack. Remove the parchment paper if it is attached to the cake.
Allow the cakes to cool completely before frosting, about 2 hours.

Make the Frosting:

Stir together the cream, extracts, and salt together in a small bowl. Set aside.
2 tablespoons heavy cream, 1 teaspoon coconut extract, 1 teaspoon vanilla extract, 1 pinch table salt
Beat the butter and cream of coconut together in a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 20 seconds.
16 tablespoons butter, ¼ cup cream of coconut
Reduce the speed to medium-low and gradually add in the powdered sugar as the mixer is running. Once all of the sugar has been added, continue to beat the frosting until smooth, about 2 minutes.
3 cups powdered sugar
Add the cream mixture and increase the speed to medium-high. Continue to beat the frosting until light and fluffy, about 4 minutes.

Assemble the Cake:

To toast the coconut, place the shredded coconut on a baking sheet in a 350°F oven, stirring often, until golden, about 10 minutes. Alternatively, you can saute it in a pan on the stove, stirring often, and removing to a plate to cool as soon as the golden color is achieved. This step is optional. If you prefer to use coconut that is not toasted, skip this step.
2 cups sweetened shredded coconut
Add strips of waxed paper or parchment paper on the edges of a cake stand. Smear a small amount of frosting on the center of the stand, then place one of the cooled cake layers on top.
Spread about 1 cup of the frosting over the surface of the cake all the way to the edges. Place the second layer of cake on top and press down slightly.
Frost the cake with the remaining frosting. Press the toasted coconut into the sides and top of the cake.
Remove the paper strips from the platter.

Notes

Be sure to use cream of coconut (such as Coco López), and not coconut milk.

2¼ cups cake flour = 9 ounces

1 cup granulated sugar = 7 ounces

3 cups powdered sugar = 12 ounces

Source: Adapted from America's Test Kitchen Complete TV Show Cookbook

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