Coconut Layer Cake Recipe

Ingredients

• 2 1/2 cups cake flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 cup coconut milk, full-fat
• 1 tsp vanilla extract
• 1/2 cup cream of coconut
• For the Buttercream: 1 1/2 cups (3 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 1/4 cup shredded coconut, toasted (for garnish)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together cake flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide batter evenly among prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
7. To make the buttercream, beat butter until smooth. Gradually add powdered sugar, then coconut milk and vanilla extract. Beat until light and fluffy.
8. Once cakes are cooled, level the layers if needed. Place one layer on a serving plate and frost with buttercream. Repeat with remaining layers.
9. Frost the entire cake with buttercream and garnish with toasted shredded coconut.