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Coconut Layer Cake

A delightful and moist Coconut Layer Cake that brings a warm, nostalgic island vibe to any occasion, perfect for families and gatherings.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 large large egg
  • 5 large large egg whites
  • 3/4 cup cream of coconut For that rich, tropical flavor!
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 1/4 cups cake flour, sifted
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter Cut into 6 pieces, softened but still cool
  • 6 tablespoons Kelapo Virgin Coconut Oil Perfect for that extra coconut kick!
  • 2 cups packed sweetened shredded coconut This gives the cake that blissful bite!
For the frosting
  • 4 large egg whites
  • 1 cup granulated sugar
  • Pinch salt
  • 4 sticks unsalted butter, 1 lb Cut into 6 pieces, softened but still cool
  • 1/4 cup cream of coconut
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F.
  2. Grease two 9-inch round cake pans.
  3. In a large measuring cup, beat the one egg and five egg whites with a fork until combined.
  4. Mix in the cream of coconut, water, vanilla extract, and coconut extract.
  5. In a stand mixer, combine the sifted cake flour, sugar, baking powder, and salt, mixing on low speed for a moment.
  6. Gradually add the unsalted butter and coconut oil, mixing until the mixture resembles little crumbs.
  7. Pour in the liquid mixture, then increase the mixer speed to medium-high until the batter is smooth.
  8. Scoop equal amounts of batter into the prepared pans.
Baking
  1. Bake for about 30 minutes, or until the cakes are golden.
  2. Let them cool in the pans for a bit before transferring to a wire rack.
Toasting Coconut
  1. In a dry pan over medium heat, toast the shredded coconut, stirring until golden brown. This step is optional but recommended.
Frosting
  1. In a heatproof bowl, whisk together egg whites, sugar, and a pinch of salt over simmering water until glossy.
  2. Transfer to a mixer and beat until fluffy.
  3. Add in the softened butter, cream of coconut, vanilla, and coconut extract, mixing until smooth.
Assembly
  1. Place one cake layer on a plate, slather on some frosting, and sprinkle with toasted coconut.
  2. Top with the second layer, then frost and finish with more coconut.

Notes

You can bake the cakes a day in advance and wrap them tightly in plastic wrap to keep them fresh. Check your oven’s temperature to avoid a dry cake. Consider adding pineapple juice to the frosting for a tropical twist.