Classic Coconut Layer Cake
This dreamy coconut cake features incredibly tender layers of vanilla cake, a tangy sour cream cream cheese frosting and lots of toasted coconut to finish! The coconut flavor is very subtle, perfect for anyone who really just wants a vanilla cake topped in lots of coconut!
Servings: 1 8" 3 layer cake
Equipment
- 3 8" cake pans
- Stand mixer or electric mixer
Ingredients
For the cake
- 3 3/4 cups all-purpose flour 450g
- 2 1/4 cups sugar 450g
- 3 1/4 tsp baking powder
- 1 tsp kosher salt
- 3/4 cup unsalted butter, softened to room temperature 170g
- 1 cup + 2 tbsp sour cream, at room temperature 254g
- 3/4 cup full fat coconut milk, at room temperature or warmed 170g
- 6 tbsp neutral oil (canola, vegetable, coconut, grapeseed, etc. will all work) 75g
- 3 large eggs, at room temperature 150g
- 1 tbsp vanilla extract
For the frosting
- 8 oz cream cheese, softened slightly 226g
- 1/2 cup butter, softened to room temperature 113g
- 3.5-4 cups powdered sugar 340-454g
- 2 tbsp sour cream 28g
- 2 tbsp coconut milk 28g
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
For topping
- 2 cups sweetened shredded coconut 170g
Instructions
Make the cake
- Preheat the oven to 350 F. Grease and line 3 8" cake pans with parchment.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 3 3/4 cups all-purpose flour, 2 1/4 cups sugar, 3 1/4 tsp baking powder and 1 tsp kosher salt.
- With the mixer on low speed, add the 3/4 cup softened, unsalted butter, 1 tbsp at a time, until all the butter is incorporated. Continue mixing for at least one full minute--the mixture should look sandy with tiny chunks of butter.
- Meanwhile, in a large measuring cup or medium mixing bowl, whisk together 1 cup + 2 tbsp sour cream, 3/4 cup full fat coconut milk, 6 tbsp neutral oil, 3 large eggs, and 1 tbsp vanilla extract. (If the coconut milk is chunky from the can, try microwaving it for 30 seconds to get smooth it out. If you forgot to bring your sour cream to room temperature, whisk the sour cream and coconut milk together, then microwave for 30 seconds to warm.)
- Slowly stream the sour cream mixture into the dry ingredients. Once the mixture is fully incorporated, mix on medium speed for 1 minute until you have a smooth and silky batter.
- Divide batter equally between the 3 prepared pans (around 565g per layer). Bake for 30 minutes, or until fragrant with golden edges and the middle springs back under your finger.
Toast the coconut
- While the oven is still on at 350 F, spread 2 cups sweetened shredded coconut on a baking sheet in an even layer. Bake for 20 minutes, stirring every 5 minutes, or until the coconut is a light golden brown.
Make the frosting
- Add 8 oz cream cheese, softened slightly and 1/2 cup butter, softened to room temperature to the bowl of a stand mixer and beat on low until combined, about 1 minute.
- Gradually add 3 cups powdered sugar about 1/2 cup at a time on low speed until incorporated. Add 2 tbsp sour cream, 2 tbsp coconut milk, 1/2 tsp vanilla extract and 1/4 tsp kosher salt and beat on medium speed for about 3 minutes, or until pale white and fluffy. If the frosting still looks a little thinner than you'd like, add the remaining 1/2-1 cup powdered sugar.
- To assemble the cake, frost the cooled cake layers with the cream cheese frosting. Use your hand to coat the entire cake in toasted shredded coconut--this will get messy, but do your best to pat it onto the sides!
Video
Notes
For more coconut flavor in the cake, try swapping half or all of the vanilla extract for coconut extract.
To quickly bring your eggs to room temperature, soak them in hot water for 5-10 minutes.
Cake adapted from Preppy Kitchen's vanilla cake.
Frosting adapted from Sally's Baking Addiction.