Decadent Coconut Layer Cake with Fluffy Whipped Cream Frosting
Indulge in this delightful Decadent Coconut Layer Cake, featuring light and airy layers infused with rich coconut flavor. Finished with a luscious whipped cream frosting and generously covered in toasted coconut, this cake is perfect for celebrations or simply treating yourself. Each slice melts in your mouth, transporting you to a tropical paradise. Share it with friends and family for an unforgettable dessert experience!
12
Servings
333
Calories
15
Ingredients
Ingredients
cake flour
3 cups (sifted)
baking powder
4 teaspoons
salt
1/2 teaspoon
coconut oil
1/2 cup (at room temperature (or slightly warmer))
butter
1/2 cup (softened)
granulated sugar
2 cups (divided use)
full-fat coconut milk
1 (13 ounce) can
vanilla extract
1 1/2 teaspoons
almond extract
1/2 teaspoon
shredded coconut
1 (7 ounce) bag (divided use)
egg whites
5
whipping cream
2 cups
sour cream
2 tablespoons (heaping)
confectioners' sugar
6 tablespoons (sifted)
vanilla powder
1/4 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining them with parchment paper and spraying the paper with baking spray.
2
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3
In a large mixing bowl, cream together the coconut oil, softened butter, and 1 1/3 cups of granulated sugar until light and fluffy. Gradually add in the flour mixture, alternating with the full-fat coconut milk, and mix until just combined. Begin and end with the flour mixture. Stir in the vanilla and almond extracts.
4
Fold in 1/2 cup of shredded coconut into the batter, if desired, for an extra coconut flavor.
5
In another bowl, beat the egg whites along with the remaining 2/3 cup of sugar until soft peaks form. Gently fold the egg white mixture into the cake batter, taking care not to deflate the mixture.
6
Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 25 to 35 minutes, rotating the pans halfway through, until the cakes bounce back when lightly touched. Allow the cakes to cool completely in the pans on a wire rack.
7
While the cakes are cooling, prepare the frosting: In a large mixing bowl, whip together the heavy cream and sour cream until soft peaks form. Gradually add the sifted confectioners' sugar and vanilla powder, continuing to whip until stiff peaks form.
8
Once the cakes have cooled, assemble the cake by spreading a layer of whipped cream frosting between each cake layer. Use the remaining frosting to frost the top and sides of the cake, and generously sprinkle the remaining shredded coconut atop and around the cake.
9
Refrigerate the assembled cake until ready to serve, and store any leftovers in the fridge.
Nutrition Information
17g
Fat
42g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Coconut Layer Cake?
It is a light and airy cake featuring layers infused with rich coconut flavor and finished with a whipped cream frosting.
How many layers does this recipe produce?
The recipe is designed to create three 8-inch round cake layers.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How should I prepare the cake pans?
Line three 8-inch round cake pans with parchment paper and spray them with baking spray.
What type of flour is required for this recipe?
The recipe calls for 3 cups of sifted cake flour.
Which fats are used in the cake batter?
A combination of 1/2 cup of coconut oil and 1/2 cup of softened butter is used.
How much sugar is needed for the entire recipe?
A total of 2 cups of granulated sugar is used, divided between the batter and the egg whites.
What type of coconut milk should be used?
One 13-ounce can of full-fat coconut milk is required for the best results.
What extracts provide the flavor profile?
The cake is flavored with 1 1/2 teaspoons of vanilla extract and 1/2 teaspoon of almond extract.
Is shredded coconut added to the batter?
Yes, 1/2 cup of shredded coconut can be folded into the batter for extra flavor.
How are the egg whites prepared for the cake?
Five egg whites are beaten with 2/3 cup of sugar until soft peaks form, then folded into the batter.
How long should the cake layers bake?
The layers should bake for 25 to 35 minutes, rotating halfway through.
How do I know when the cakes are finished baking?
The cakes are done when they bounce back after being lightly touched.
What is the cooling process for the cake layers?
Allow the cakes to cool completely in the pans while placed on a wire rack.
What are the ingredients for the whipped cream frosting?
The frosting consists of whipping cream, sour cream, confectioners' sugar, and vanilla powder.
How do I achieve the right consistency for the frosting?
Whip the creams to soft peaks, then add sugar and vanilla powder and continue whipping until stiff peaks form.
Why is sour cream added to the frosting?
Heaping tablespoons of sour cream help stabilize the whipped cream and add a subtle tang.
How do I assemble the coconut layer cake?
Spread frosting between each layer, then use the remaining frosting to cover the top and sides.
How is the cake decorated?
Generously sprinkle the remaining shredded coconut over the top and around the sides of the frosted cake.
Does the cake require refrigeration?
Yes, the assembled cake should be refrigerated until ready to serve and stored in the fridge.
How many servings does this recipe provide?
This recipe makes approximately 12 servings.
What is the calorie count per serving?
Each slice contains approximately 333 calories.
What is the fat content per slice?
There are 17 grams of fat in each serving.
How many carbohydrates are in one serving?
Each serving contains 42 grams of carbohydrates.
How much protein does one slice offer?
One slice of the cake provides 2.5 grams of protein.
How many ingredients are needed in total?
There are 15 distinct ingredients required for this recipe.
Should the confectioners' sugar be prepared in any specific way?
Yes, the 6 tablespoons of confectioners' sugar should be sifted before being added to the frosting.
What is the purpose of rotating the pans during baking?
Rotating the pans halfway through ensures that all layers bake evenly.
Can I use vanilla extract instead of vanilla powder in the frosting?
The recipe specifies 1/4 teaspoon of vanilla powder, but extract is a common substitute if powder is unavailable.
What makes this cake tropical?
The inclusion of coconut oil, coconut milk, and shredded coconut gives it a distinct tropical flavor profile.