Coconut Layered Cake (Printable Version)

Moist layered cake infused with coconut milk and topped with creamy coconut frosting and shredded coconut.

# Ingredients Required:

→ Cake

01 - 285 g cake flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 170 g unsalted butter, softened to room temperature
06 - 330 g granulated sugar
07 - 5 large egg whites, at room temperature
08 - 120 g sour cream, at room temperature
09 - 2 teaspoons pure vanilla extract
10 - 1 teaspoon coconut extract
11 - 240 ml canned coconut milk, shaken, at room temperature
12 - 80 g sweetened shredded coconut

→ Coconut Cream Cheese Frosting

13 - 230 g unsalted butter, softened to room temperature
14 - 224 g full-fat cream cheese, softened to room temperature
15 - 600 g confectioners’ sugar
16 - 30 ml canned coconut milk, shaken
17 - 1/2 teaspoon pure vanilla extract
18 - 1/2 teaspoon coconut extract
19 - 1/8 teaspoon salt

→ Decoration

20 - 160 g sweetened shredded coconut

# Guide to Cooking:

01 - Preheat the oven to 177°C. Grease three 23 cm round cake pans, line them with parchment paper circles, then grease the parchment paper with cooking spray. Set aside.
02 - Whisk together cake flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
03 - Using a stand mixer fitted with a paddle attachment or a handheld mixer, cream the softened butter and granulated sugar on medium-high speed for approximately 3 minutes until smooth and creamy. Scrape down sides and bottom of the bowl as necessary.
04 - Add egg whites and beat until combined. Incorporate sour cream, vanilla extract, and coconut extract, mixing until blended. The mixture may appear curdled.
05 - On low speed, gradually add the dry ingredients followed by the coconut milk until just combined. Fold in shredded coconut gently with a spatula until evenly distributed. The batter will be slightly thick.
06 - Divide batter evenly among the prepared pans and bake in the preheated oven for 20–25 minutes or until a toothpick inserted in the center comes out clean. Transfer cakes to wire racks to cool completely.
07 - With a mixer fitted with paddle or whisk attachment, beat softened butter and cream cheese together on medium speed for 2–3 minutes until creamy and smooth. On low speed, add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Scrape bowl as needed. Increase speed to high and beat for 3 minutes until light and fluffy.
08 - Level cake domes using a serrated knife or cake leveler. Place one cake layer on a serving plate. Spread about 375 g of frosting evenly over the top. Repeat layering with remaining cake layers and frosting. Smooth the exterior and top of the cake. Sprinkle shredded coconut evenly around the sides and top. Refrigerate for a minimum of 20 minutes before slicing to maintain shape.

# Extra Suggestions:

01 - Allowing the cake to chill in the refrigerator before slicing helps maintain its structure and provides cleaner slices.

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