There’s something undeniably nostalgic and indulgent about a coconut layer cake. With its soft, fluffy layers, sweet coconut flavor, and creamy frosting, this cake feels like a celebration in every bite.
Ingredients
For the Cake:
1 large egg
5 large egg whites
3/4 cup cream of coconut
1/4 cup water
1 tsp vanilla extract
1 tsp coconut extract
2 1/4 cups cake flour sifted
1 cup granulated sugar
1 tbsp baking powder
3/4 tsp salt
6 tbsp unsalted butter softened but still cool, cut into pieces
6 tbsp virgin coconut oil Kelapo or similar
2 cups sweetened shredded coconut packed
For the Frosting:
4 large egg whites
1 cup granulated sugar
Pinch of salt
4 sticks 1 lb unsalted butter, softened but still cool, cut into pieces
1/4 cup cream of coconut
1 tsp coconut extract
1 tsp vanilla extract
Method
Prep the pans and oven:
Preheat oven to 325°F. Grease two 9-inch round cake pans, dust with flour, and tap out excess.
Mix wet ingredients:
In a large measuring cup, whisk together egg whites and whole egg. Add cream of coconut, water, vanilla, and coconut extract, mixing until fully combined.
Mix dry ingredients and fats:
In a stand mixer with the paddle attachment, combine flour, sugar, baking powder, and salt on low speed. Gradually add butter and coconut oil, 1 tbsp at a time, mixing until the mixture resembles coarse crumbs.
Incorporate wet ingredients:
With mixer running, add half of the liquid mixture. Increase speed to medium-high and beat for about 45 seconds until light and fluffy. Add remaining liquid in a steady stream, scrape the bowl, and mix briefly to combine.
Bake the cake:
Divide batter evenly between pans and level with an offset spatula. Bake 30 minutes, rotating pans halfway, until golden and a toothpick inserted in the center comes out clean.
Toast coconut:
Spread shredded coconut on a rimmed baking sheet and toast in the oven for 15–20 minutes until golden, stirring occasionally. Let cool.
Make the frosting:
In a heatproof bowl, combine egg whites, sugar, and salt. Place over barely simmering water, whisking until opaque and reaching 120°F. Transfer to a stand mixer and whip on high until glossy and slightly warm (~7 minutes). Beat in butter one piece at a time, then cream of coconut, coconut extract, and vanilla. Scrape bowl and beat until smooth.
Assemble the cake:
Slice each cake layer horizontally in half. Place one layer on a cake board or plate, spread frosting evenly to edges, then repeat with remaining layers. Frost sides, then sprinkle toasted coconut on top and press into the sides.
Enjoy!
