Coconut Layer Cake
A dreamy tropical coconut cake with three layers of coconut-infused sponge, fluffy coconut buttercream, and a generous coating of toasted coconut flakes. Each bite delivers pure coconut bliss that transports you to a sunny beach.
Ingredients
- 13 cups cake flour
- 22 teaspoons baking powder
- 31/2 teaspoon baking soda
- 41/2 teaspoon salt
- 51 cup unsalted butter, softened
- 62 cups granulated sugar
- 74 large egg whites
- 82 teaspoons coconut extract
- 91 teaspoon vanilla extract
- 101 cup buttermilk
- 11For the frosting: 1 cup unsalted butter, softened
- 124 cups powdered sugar
- 131/2 cup coconut cream
- 141 teaspoon coconut extract
- 152 cups sweetened shredded coconut, toasted
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Whisk together the cake flour, baking powder, baking soda, and salt.
Beat the butter and sugar until light and fluffy, about 4 minutes.
Add the egg whites one at a time, beating well after each.
Stir in the coconut extract and vanilla extract.
Add the dry ingredients alternately with the buttermilk, starting and ending with the dry.
Divide the batter among the three pans and bake for 25-28 minutes.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the butter until creamy. Add powdered sugar, coconut cream, and coconut extract. Beat until smooth and fluffy.
Frost between each layer and the outside. Press toasted coconut flakes all over the frosted cake.