Description
Moist cake layers with coconut cream filling and sweet coconut frosting, covered in shredded coconut. A showstopping dessert!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients. Using an electric mixer, mix on low speed until the mixture resembles coarse crumbs. Gradually add the milk, mixing until just combined.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Refrigerate a can of full-fat coconut milk overnight. Open the can and carefully scoop out the thick cream from the top, leaving the watery liquid behind.
- In a medium bowl, beat the coconut cream with an electric mixer until smooth and fluffy.
- Gradually add the powdered sugar and vanilla extract, beating until well combined. Taste and adjust the sweetness if needed.
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Gradually add the milk and vanilla extract, beating until the frosting is smooth and creamy. If the frosting is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.
- Stir in the salt.
- If your cake layers are uneven, use a serrated knife to level them.
- Place one cake layer on a serving plate or cake stand.
- Spread the coconut cream filling evenly over the first cake layer.
- Carefully place the second cake layer on top of the filling.
- Frost the entire cake with the coconut frosting. Start with a thin crumb coat, chill for 30 minutes, then apply the final layer of frosting.
- Generously cover the entire cake with sweetened shredded coconut. Press the coconut gently into the frosting.
- Chill the cake for at least 30 minutes before serving.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the cake batter.
- Use full-fat coconut milk for the filling.
- Chilling the cake before serving allows the frosting to set and the flavors to meld.
- Get creative with decorations!
- Prep Time: 45 minutes
- Cook Time: 30 minutes