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Coconut Layer Cake

Coconut Layer Cake: Dreamy Dessert for Your Easter Table

Coconut Layer Cake is a light, fluffy, and visually stunning dessert perfect for Easter celebrations.
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Prep Time 1 hour
Cook Time 22 minutes
Chilling Time 30 minutes
Total Time 1 hour 52 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Cream
  • 2 cups whole milk substitute with coconut milk for richer flavor
  • 6 egg yolks no substitutions
  • ¾ cup granulated sugar can try brown sugar
  • ¼ cup all-purpose flour opt for cake flour for lighter texture
For the Cake Layers
  • ½ cup unsalted butter can switch to vegan butter
  • 1 tbsp vanilla extract replace with almond extract for twist
  • 1 cup sweetened shredded coconut toast for added depth
  • 3 cups cake flour avoid all-purpose flour
  • 1 tbsp baking powder ensure it's fresh
  • 1 pinch salt balances sweetness
  • 1 cup coconut milk use full-fat for creaminess
For the Cream Cheese Frosting
  • 8 oz cream cheese opt for lactose-free if needed
  • ½ cup unsalted butter
  • 4 cups powdered sugar beat for fluffiness
  • 1 tsp vanilla extract

Equipment

  • medium saucepan
  • mixing bowls
  • whisk
  • Measuring cups
  • spatula
  • 8-inch round cake pans
  • wire rack

Method
 

Pastry Cream Preparation
  1. In a medium saucepan, heat whole milk until steaming. Whisk egg yolks, sugar, and flour together until smooth. Gradually pour hot milk into mixture, whisking continuously. Return to saucepan and cook over low heat until thickened, about 5 minutes. Stir in vanilla and butter. Cool and refrigerate.
  2. Preheat oven to 350°F and prepare three cake pans. Sift cake flour, baking powder, and salt in a bowl. In another bowl, cream butter, sugar, and oil until fluffy. Beat in eggs one at a time, then vanilla and coconut milk. Mix in dry ingredients until just combined.
  3. Divide batter among pans and bake for 20-22 minutes until toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire rack.
  4. Beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla. This frosting will layer between and on the cake.
  5. Level the cakes with a serrated knife. Place the first layer on a plate, spreading pastry cream on top. Add second layer and repeat, then top with final layer. Frost top and sides with cream cheese frosting.
  6. Coat cake with shredded coconut. Chill for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 390mgPotassium: 135mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 60mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for better mixing. Don't overmix your batter to keep it airy. Level layers for stacking and chill the cake after frosting for best results.

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