Coconut Layer Cake With Coconut Buttercream Frosting

Coconut Layer Cake With Coconut Buttercream Frosting

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
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Yields or Serves:  

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Make this classic and delicious Southern cake for your friends and family. It’s so good you just may end up sneaking it for breakfast.

  • 2 Cups Unsalted Butter (Softened)
  • 2 Cups Sugar
  • 6 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • 2 Teaspoons Coconut Extract
  • 1 Teaspoon Almond Extract
  • 4 Cups Unbleached Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Kosher Salt
  • 13.6 Ounces Coconut Milk (Whisked Until Smooth)
  • Coconut Buttercream Frosting
  • 6 Egg Whites
  • 1 1/2 Cups Sugar
  • 1/8 Teaspoon Kosher Salt
  • 2 Cups Unsalted Butter (Cut Into Cubes & Softened)
  • 1 Cup Powdered Sugar (Sifted)
  • 1 Tablespoon Coconut Extract
  • 2 Teaspoons Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  1. Preheat oven to 350 degrees.
  2. Spray 3 (9 inch) cake pans with baking spray. Line pan bottoms with parchment paper and spray again. Set aside.
  3. In large-size bowl beat butter and sugar until light and fluffy. Add eggs one at a time. Beat well after adding each egg. Add vanilla, coconut extract, and almond extract. Mix well.
  4. In another large-size bowl combine flour, baking powder, baking soda, and kosher salt.
  5. Add flour mixture to butter mixture alternating with coconut milk. Begin and end with flour mixture. Divide batter between prepared pans and spread evenly. Place in oven 25 to 30 minutes. Remember that each oven heats differently. Remove from oven and let cool in pans 10 minutes before removing. Remove from pans and transfer to wire racks to cool completely.
  6. Spread frosting between layers and on top and sides of cake. Store cake, covered, in refrigerator for up to 3 days.
  7. To Make Frosting: Set heatproof bowl over pan of simmering water. Add egg whites, sugar, and kosher salt. Cook, whisking constantly until mixture reaches 140 degrees. Remove bowl from simmering water and beat mixture until stiff peaks form and bowl is cool to touch. Add butter a few cubes at a time. Beat well after each addition. Add powdered sugar, coconut extract, vanilla, and almond extract. Mix to combine. Frosting may be used immediately or kept covered at room temperature for use the same day. Frosting may be stored, refrigerated, in airtight container for up to 5 days. If refrigerated let frosting come to room temperature, and beat until smooth before using. Makes 6 cups frosting.
  8. Makes 1 Cake
  9. Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 60 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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