🍰Coconut Layer Cake
by Ben Silver (@Ben Silver)
Six layers (or five, as shown) make a towering cake—and that means more coconut, inside and out. The layers are sweetened with flaked coconut, filled with coconut cream, and topped with seven-minute frosting.
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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Cake
Cake
- 0.75 cupunsalted butter(room temperature, plus more for pans)
- 2 cupssifted cake flour(not self-rising, plus more for pans)
- 0.5 tspbaking powder
- 0.5 tspbaking soda
- 0.25 tspsalt
- 1 cupsuperfine sugar
- 4 largeegg yolks(lightly beaten)
- 0.67 cupsour cream
- 1 tspvanilla extract
- 0.75 cupsweetened flaked coconut(about 2 ounces)
- 2recipes Coconut-Cream Filling(page 340)
Frosting
Frosting
- 2 largeegg whites(room temperature)
- 1.5 cupsgranulated sugar
- 2 tsplight corn syrup
- 0.25 tspcream of tartar
- 5 Tbspcold water
- 0.5 tsppure vanilla extract
- 3 cupssweetened flaked coconut(about 9 ounces)
Instructions
Cake
- 1Preheat oven to 350°F. Butter three 6-by-2-inch round cake pans; line with parchment rounds, and butter parchment. Dust with flour, tapping out excess. Sift together flour, baking powder, baking soda, and salt into a medium bowl.
- 2With an electric mixer on medium-low speed, beat butter until fluffy, 1 to 2 minutes. Gradually add superfine sugar; beat until mixture is pale and fluffy, about 3 minutes. Gradually drizzle in egg yolks, beating until well incorporated after each addition. Beat until mixture is fluffy again, about 3 minutes more.
- 3Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just incorporated. Beat in vanilla. Divide batter evenly among prepared pans. Bake, rotating halfway through, until a cake tester comes out clean, 30 to 40 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
- 4With a serrated knife, split each layer in half horizontally. Reserve top with the prettiest dome to be used for final layer. Place 1 top half, dome-side down, on a cake stand or platter. Sprinkle 2 to 3 tablespoons of flaked coconut over cake. Spread a generous ¼ cup coconut-cream filling over coconut flakes. Repeat with remaining layers, sprinkling 2 to 3 tablespoons coconut and spreading ¼ cup cream on each; finish with reserved domed layer. Refrigerate cake until firm, about 1 hour.
Frosting
- 1Combine egg whites, sugar, corn syrup, cream of tartar, and the cold water in a heatproof mixing bowl set over (not in) a pan of simmering water, stirring to dissolve sugar. Remove from heat. Beat egg mixture with an electric mixer on medium-low speed for 4 minutes; raise to high for an additional 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more (do not overmix).
- 2Spread frosting over top and sides of cake. Sprinkle coconut flakes all over cake while frosting is soft; do not refrigerate.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.