This vanilla coconut layer cake recipe offers a delightful twist on classic vanilla cake recipes. You will enjoy a moist, tender crumb infused with vanilla and a rich coconut flavor, perfect for any celebration.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with a 1:1 gluten-free baking blend.
- Granulated sugar: Use an equal amount of cane sugar or coconut sugar for a slight flavor change.
- Unsweetened shredded coconut: For a sweeter cake, use sweetened shredded coconut, adjusting sugar if desired.
- Coconut milk (canned, full-fat): You can use almond milk or dairy milk, but the coconut flavor will be less intense.
- Vanilla extract: Pure vanilla bean paste offers a more pronounced vanilla flavor.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup full-fat canned coconut milk
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
For the Coconut Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup full-fat canned coconut milk
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup unsweetened shredded coconut, for garnish
How Much Time Will You Need?
- Total Time: 1 hour 45 minutes
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Servings: 12
- Calories per serving: Approximately 450 calories
- Tools: Two 8-inch round cake pans, electric mixer, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This prevents sticking and ensures easy release of your vanilla coconut layer cake.
2. Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are well combined for an even texture in your vanilla cake recipes.
3. Cream Butter and Eggs
In a separate bowl, cream the softened butter until light and fluffy using an electric mixer. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This creates a rich base for your vanilla coconut layer cake.
4. Add Wet and Dry Ingredients Alternately
Gradually add the dry ingredient mixture to the butter and egg mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter for a tender vanilla cake.
5. Fold in Vanilla and Coconut
Gently fold in the vanilla extract and the shredded coconut. Distribute the coconut evenly throughout the batter. This step infuses your vanilla cake with delightful coconut flavor.
6. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Prepare the Coconut Buttercream
While the cakes cool, make your buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the coconut milk, until smooth and fluffy. Stir in the vanilla extract and a pinch of salt.
8. Assemble Your Vanilla Coconut Layer Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of coconut buttercream over the top. Carefully place the second cake layer on top and frost the entire cake with the remaining buttercream. Garnish with additional shredded coconut.
Variation Ideas:
- Lime Zest: Add the zest of one lime to the cake batter and a little to the buttercream for a bright, tropical twist.
- Toasted Coconut: Lightly toast the shredded coconut for the garnish in a dry skillet for enhanced flavor and texture.
- Fruit Filling: Between the layers, add a thin layer of pineapple or mango compote for extra sweetness and moisture.
Storage Instructions:
Store leftover vanilla coconut layer cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best texture.
Frequently Asked Questions (FAQ):
Q: Can you make this vanilla coconut layer cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost the cake the day you plan to serve it.
Q: What kind of coconut milk should you use?
A: Use full-fat, canned coconut milk for the best flavor and moisture in your vanilla cake recipes. Avoid “light” coconut milk or the carton beverage.
Q: Why did your cake turn out dry?
A: Overmixing the batter or overbaking are common reasons for dry vanilla cake. Ensure you mix until just combined and remove the cakes from the oven when a skewer comes out clean.
Q: Can you freeze this vanilla cake?
A: Yes, you can freeze unfrosted cake layers, wrapped tightly in plastic wrap, for up to 2 months. Thaw them in the refrigerator before frosting.
Q: How do you prevent the cake layers from sticking?
A: Properly greasing and flouring the pans, along with lining the bottoms with parchment paper, is crucial to prevent sticking and ensure perfect vanilla cake layers.
Q: Can you make this into cupcakes?
A: Yes, you can divide the batter among cupcake liners and bake for approximately 18-22 minutes, adjusting the time as needed for your vanilla cake recipes.