Coconut Layer Cake

Before you start

A great coconut cake tastes of coconut in every part. Here, canned coconut milk replaces dairy milk in the batter, a little shredded coconut goes into the crumb, the frosting is flavored with coconut milk and a touch of extract, and the outside is covered in sweetened flaked coconut. Mostly egg whites keep the layers white and tender; one whole egg adds richness and helps structure.

Use full-fat canned coconut milk, stirred well since the cream separates in the can. Light coconut milk makes a drier, less flavorful cake. Three 20 cm (8 in) layers make a tall cake that looks impressive on a stand; bake them all at once if your oven fits three pans, or rotate.

Ingredients

• Cake360 g (3 cups) cake flour
• 400 g (2 cups) granulated sugar
• 4 tsp baking powder
• 1 tsp fine salt
• 225 g (1 cup) unsalted butter — softened
• 5 large egg whites — room temperature
• 1 large egg — room temperature
• 300 ml (1¼ cups) full-fat canned coconut milk — well stirred, room temperature
• 1 tsp vanilla extract
• ½ tsp coconut extract
• 40 g (½ cup) sweetened shredded coconut — finely chopped
• Frosting340 g (12 oz) full-fat block cream cheese — cold
• 170 g (¾ cup) unsalted butter — softened
• 420 g (3½ cups) powdered sugar — sifted
• 2 tbsp full-fat canned coconut milk
• ½ tsp coconut extract
• 170 g (2 cups) sweetened flaked coconut — for the outside

Method

1. Heat the oven to 180°C (350°F). Grease the pans, line the bottoms with parchment and grease the paper.
2. Whisk the flour, baking powder and salt.
3. Beat the butter and sugar on medium-high for 4 minutes, until pale and fluffy. Whisk the egg whites, whole egg, vanilla and coconut extract together lightly, then add to the butter in four additions, beating well after each.
4. On low speed, add the flour mixture in three parts alternately with the coconut milk in two parts. Fold in the chopped shredded coconut by hand.
5. Divide evenly among the three pans, about 515 g each. Bake for 24 to 28 minutes, until the cakes are lightly golden at the edges, the tops spring back and a toothpick comes out clean.
6. Cool in the pans for 10 minutes, then turn out and cool completely on racks.
7. For the frosting, beat the butter until creamy, add the cold cream cheese and mix briefly. Beat in the powdered sugar, coconut milk and extract until smooth.
8. Stack the layers with a generous cup of frosting between each. Crumb coat the cake and chill for 20 minutes, then cover with the remaining frosting. Press the flaked coconut onto the top and sides by the handful.

Tips for success

• If your coconut milk has separated into firm cream and watery liquid, warm the can in a bowl of hot water and whisk until smooth before measuring.
• Toast half the flaked coconut at 160°C (325°F) for 5 to 7 minutes for a two-tone finish with a nuttier flavor.
• Work over a sheet pan when pressing on the coconut so you can collect and reuse what falls.

Substitutions

Egg whites plus one whole egg

Use 4 whole large eggs. The crumb is a little yellower and slightly richer, and the cake rises just as well.

Coconut milk in the batter

Buttermilk works for a tangier cake with a milder coconut flavor; add ¼ tsp baking soda.

Sweetened flaked coconut

Unsweetened coconut flakes give a less sweet, more textured coating.

Troubleshooting

Layers are dense

The butter and sugar were not creamed long enough or the eggs were added too quickly. Cream a full 4 minutes and add the eggs gradually.

Faint coconut flavor

Light coconut milk or skipped extract. Use full-fat coconut milk and the extract in both cake and frosting.

Cake slides when stacked

Too much frosting between layers or a warm kitchen. Use about a cup per layer and chill after the crumb coat.

Storage

Refrigerate the cake, covered, for up to 4 days because of the cream cheese frosting, and keep it out of the fridge no more than 2 hours at a time. Let slices warm for 30 minutes before serving so the crumb softens.

Safety notes

Keep the frosted cake chilled; cream cheese frosting is perishable. Do not taste raw batter. Contains wheat, egg, milk and coconut.