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Coconut Layer Cake

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.
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Ingredients Method

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:
  1. Preheat oven to 325°F. Grease two 9-inch round cake pans, dust with flour, and tap out excess.
Mix wet ingredients:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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.
  2. Enjoy!