Craving a dessert that’s both elegant and incredibly delicious? This Coconut Cream Layer Cake is a dream come true, offering a wonderfully soft cake texture with rich coconut flavor. It’s a perfect treat for celebrations or simply whenever you desire a truly special soft cake.
Key Ingredients & Substitutions:
- Cake Flour: For that signature soft cake crumb. All-purpose flour can work, but cake flour gives a better result.
- Coconut Milk (full-fat): Essential for rich coconut flavor and moisture. Do not substitute with light coconut milk.
- Desiccated Coconut: Adds texture and intensifies the coconut taste. Unsweetened is best to control sugar levels.
- Cream Cheese (full-fat): For a smooth, tangy frosting. Do not use low-fat cream cheese.
- Powdered Sugar: For the frosting, ensures a silky texture.
Ingredients:
For the Cake:
- 2 ½ cups cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup full-fat coconut milk, at room temperature
For the Coconut Cream Cheese Frosting:
- 8 ounces full-fat cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 cup desiccated coconut, lightly toasted (optional, for garnish)
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools: Three 8-inch round cake pans, stand mixer or hand mixer, spatulas
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy. This creates the foundation for a tender, soft cake.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the full-fat coconut milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix the batter.
5. Bake the Cake Layers
Divide the soft cake batter evenly among the three prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Prepare the Coconut Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter together until smooth in a large bowl. Gradually add the sifted powdered sugar, alternating with the coconut milk and vanilla extract, until the frosting is light and fluffy.
7. Assemble the Cake
Place one cooled cake layer on your serving plate. Spread an even layer of coconut cream cheese frosting over the top. Repeat with the remaining cake layers, then frost the top and sides of the entire cake. If desired, press toasted desiccated coconut onto the sides for extra flavor and decoration.
Variation Ideas:
- Lime Zest: Add the zest of one lime to the cake batter for a bright, citrusy lift.
- Pineapple Filling: Place a thin layer of crushed pineapple (well-drained) between the cake layers before adding frosting.
- Toasted Almonds: Sprinkle toasted sliced almonds over the top or sides of the cake for a nutty crunch.
Storage Instructions:
Store your Coconut Cream Layer Cake in an airtight container in the refrigerator for up to 3-4 days. For optimal freshness and a soft cake texture, bring it to room temperature for about 30 minutes before serving. You can also freeze individual slices, wrapped tightly, for up to 2 months.
Frequently Asked Questions (FAQ):
Q: Why is my soft cake dry?
A: Overmixing the batter or overbaking are common culprits. Ensure you mix only until just combined and check for doneness with a skewer.
Q: Can I use light coconut milk?
A: It is not recommended. Full-fat coconut milk provides the richness and moisture essential for this soft cake.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them, wrapped, at room temperature. Frost the cake on the day of serving.
Q: My frosting is too thin. What should I do?
A: Add more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency. Ensure your butter and cream cheese are not too warm.
Q: How do I toast desiccated coconut?
A: Spread it in a single layer on a baking sheet and bake at 300°F (150°C) for 5-10 minutes, stirring occasionally, until golden brown. You can also toast it in a dry skillet over medium-low heat.