Coconut Layer Cake Recipes

Steps:

• Preheat oven to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
• Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
• Beat in egg yolks and vanilla extract.
• On low speed, beat in dry ingredients and then buttermilk, each just until blended.
• Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
• Fold beaten egg whites into batter.
• Divide cake batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes.
• Cool cakes in pans on rack 10 minutes.
• Run small sharp knife around pan sides to loosen cakes.
• Turn cakes out onto racks and cool completely.
• Place 1 cake layer on cake plate.
• Spread 1 cup Cream Cheese Frosting over cake layer.
• Sprinkle 1 cup sweetened shredded coconut over.
• Top with second cake layer.
• Spread remaining frosting over top and sides of cake.
• Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
• (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
• Makes 10 servings.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
• Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and dust with flour; set aside. Whisk the flour, ginger, baking powder, baking soda and salt in a medium bowl. Whisk the cream of coconut and milk in a small bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined. Add the vanilla and coconut extract and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour, until combined.
• Divide the batter between the prepared pans and spread evenly. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans, then invert onto the rack to cool completely.
• Make the frosting: Spread the shredded coconut on a baking sheet and bake, stirring halfway through, until golden, 10 to 12 minutes. Let cool. Meanwhile, beat the cream cheese in a large bowl with a mixer on high speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, about 3 more minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar and coconut extract until combined. Increase the mixer speed to high and beat until light and fluffy, about 2 more minutes.
• Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Combine 1 heaping cup frosting with 1 cup of the toasted coconut; spread on the cake. Top with the other cake layer. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn't have to be perfect). Refrigerate until set, about 15 minutes. Spread the remaining frosting all over the cake; top with the remaining 1 cup toasted coconut.

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

Steps:

• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
• Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
• Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
• Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)

Steps:

• To make the filling, in a medium saucepan over medium heat, warm the 1 1/4 cups (310 ml) milk with the 1/2 cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
• In a small bowl, whisk together the cornstarch and the remaining 1/4 cup (60 ml) milk until completely smooth. In a medium bowl, whisk the egg yolks until combined.
• When the milk-sugar mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Pour the mixture into a clean bowl and remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14). Stir in the 1 cup (70 g) coconut, cover, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the filling in a larger bowl filled with ice water.)
• To make the syrup, warm the water and 1/2 cup (100 g) sugar, stirring until the sugar dissolves. Remove from the heat, add the rum, and let cool to room temperature.
• To assemble the cake, with a long serrated knife, slice the sponge cake horizontally into 3 equal layers. Place one cake layer on a serving plate and brush evenly with 1/3 cup (80 ml) rum syrup. Evenly spread half of the filling on top of the soaked cake layer. Cover it with a second cake layer. Brush the second layer with another 1/3 cup (80 ml) rum syrup. Spread the remaining filling over the second soaked cake layer. Place the final cake layer on top and brush with the remaining rum syrup. Cover with plastic wrap and refrigerate the cake for at least 4 hours or up to overnight.
• To make the whipped cream and finish the cake, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream until it just beings to hold its shape. Whisk in the 1 1/2 tablespoons sugar and the vanilla until stiff, but don't overbeat.
• Using an icing spatula, spread the whipped cream evenly over the top and sides of the cake. Cover the top and sides of the cake with the toasted coconut by sprinkling coconut on top of the cake and pressing some around the sides with your hands.
• Serving
• This cake is delicious on its own. Or, you can make a simple tropical fruit and berry compote to serve alongside: Toss diced mango, papaya, banana, or pineapple (or a mixture); fresh raspberries, blueberries, or sliced strawberries (or a mixture); a few tablespoons of sugar; and a shot of dark rum. Let stand until the sugar dissolves and the mixture is juicy.
• Storage
• This cake will keep in the refrigerator for up to 3 days, unfrosted. Make the whipped cream and finish the cake the same day you plan to serve it.
• tip
• I prefer to use unsweetened coconut to make the filling, but if you can find only sweetened coconut, reduce the sugar in the filling by 1 tablespoon.

Steps:

• For the cake, preheat oven to 325F and spray a 9×5 inch loaf pan with coconut oil spray.
• In a medium bowl, whisk together almond flour, shredded coconut, protein powder, baking powder, baking soda and salt. In a large bowl, beat coconut oil and granulated erythritol until well combined. Beat in egg whites and coconut extract. Beat in half the almond flour mixture, then beat in almond milk and then remaining almond flour mixture. Spread batter in prepared loaf pan and bake 50 minutes, or until golden brown and just firm to the touch.
• Remove and let cool in pan for 15 minutes, then loosen around edges with a sharp knife and turn out on to a wire rack to cool completely. When cake is completely cool, cut horizontally into 3 even layers.
• Place a metal bowl and beaters into the freezer for 5 minutes. Remove can of coconut milk from fridge and turn upside down. Open with a can opener and pour off the coconut water (reserve for another use). Scoop out the solidified coconut cream left in the can and place into the chilled metal bowl.
• Beat until whipped and creamy, then add powdered erythritol and vanilla extract and beat until combined. Lay the bottom layer of cake on a serving plate and spread with half of the coconut cream. Add the middle layer and top with remaining coconut cream. Top with the final layer of cake.
• In the metal bowl, beat whipping cream, powdered sweetener and vanilla or coconut extract until stiff peaks form. Spread over top and sides of cake. (Alternatively, you can use another can of chilled coconut milk to make more coconut cream frosting).
• Sprinkle top and sides of cake with toasted, shredded coconut. Chill at least two hours to firm up before serving.

Steps:

• Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
• Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
• To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
• In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
• Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
• Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
• Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
• Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
• Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.

Steps:

• Preheat oven to 350°. Combine first eight ingredients; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into two greased and floured 8-in. round pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for grapefruit filling, combine sugar, cornstarch and salt in a large saucepan. Stir in water and grapefruit juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium; cook and stir 2 minutes longer. Remove from heat; gently stir in butter. Cool to room temperature without stirring. Cover and refrigerate filling until cold., Place one cooled cake layer on a serving plate; top with half of cooled grapefruit filling. Repeat layers., For frosting, beat cream cheese, sugar, juices and orange zest until blended. Gently fold in whipped cream and 3/4 cup coconut. Frost sides of cake; if desired, lightly frost top of cake, covering grapefruit filling. Refrigerate until cold, 3-4 hours. Sprinkle with toasted coconut if desired. Top with orange and grapefruit slices.