Fresh Coconut Layer Cake Recipe
A moist fresh coconut cake, featuring homemade fluffy frosting, yields 16 generous servings.
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Instructions
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Preheat the oven to 350 F. Grease 2 (9-inch) round cake pans, line their bottoms with paper, then grease and flour the paper and sides.
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Heat 1/2 cup coconut milk with 1/2 cup coconut and 1 teaspoon vanilla until hot, then blend until the coconut is finely chopped.
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Sift cake flour with baking powder and salt into a bowl.
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In an electric mixer, beat butter until light and creamy. Gradually add 1 1/2 cups sugar, beating well after each addition, then add 3 eggs one at a time, beating thoroughly after each.
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Slowly add one-third of the sifted flour mixture to the creamed mixture, followed by half of the coconut milk mixture, beating on low speed until just blended. Repeat with the remaining ingredients in two more additions.
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Spoon the batter evenly into the prepared pans and bake for about 30 minutes, or until browned.
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Cool the cakes in their pans on racks for 15 minutes, then invert them onto sprayed racks to cool completely.
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To make the frosting, bring 1/2 cup water and 1 cup sugar to a boil; cover and cook for 1 minute, then uncover and boil, stirring frequently, until the mixture reaches 230 F. Remove from heat.
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In an electric mixer, beat eggs until fluffy and soft peaks form. While beating on high speed, gradually add the hot sugar syrup in a thin stream, continuing to beat until the frosting is fluffy and holds peaks.
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Assemble the cake by frosting the top and sides of one cake layer, then placing the second layer on top and frosting it liberally.
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Sprinkle freshly grated coconut over the top and gently onto the sides of the cake.