Tropical Coconut Layer Cake with Coconut Syrup Glaze
Indulge in this light and airy Tropical Coconut Layer Cake, perfectly complemented by a luscious Coconut Syrup Glaze. This delightful dessert features moist layers of vanilla-infused coconut cake, topped with a delectable frosting and garnished with sweetened coconut flakes. Ideal for celebrations, this cake not only looks stunning but also delivers a burst of tropical flavors in every bite. Whether it's a birthday, holiday gathering, or just a special treat for yourself, this cake is sure to impress your friends and family. Share the joy and make memories with a slice of this irresistible Coconut Cake!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Unsalted Butter
1/2 lb (at room temperature)
Sugar
2 cups
Eggs
3 (at room temperature)
Egg Yolks
2 (at room temperature)
All-Purpose Flour
3 cups
Baking Powder
1 tablespoon
Kosher Salt
1/4 teaspoon
Coconut Milk
1 cup (at room temperature)
Vanilla Extract
2 teaspoons
Shredded Coconut
1 cup
Canned Unsweetened Coconut Milk
1 cup
Shredded Coconut (for syrup)
1/2 cup
Sugar (for syrup)
1/2 cup
White Vanilla Icing
to taste (your favorite kind)
Sweetened Flaked Coconut
to garnish
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2
In a large mixing bowl, cream together the unsalted butter and sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale lemon in color, about 3 to 5 minutes.
3
Add the eggs and egg yolks one at a time, beating well after each addition to ensure they’re fully incorporated.
4
In a separate bowl, whisk together the flour, baking powder, and kosher salt.
5
Gradually add one-third of the flour mixture to the butter mixture, beating on low speed until just combined. Scrape down the sides of the bowl.
6
Mix in half of the room temperature coconut milk and beat until smooth.
7
Repeat the process by adding another third of the flour mixture, mixing until combined, then adding the remaining half of the coconut milk along with the vanilla extract. Beat until smooth.
8
Finally, add the last third of the flour mixture and beat well until fully combined, ensuring to scrape down the sides.
9
Fold in the one cup of shredded coconut gently using a spatula or wooden spoon until evenly distributed.
10
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
11
Bake in the preheated oven for about 35 minutes, or until the cakes are lightly golden on top and a toothpick inserted in the center comes out clean.
12
While the cakes are baking, prepare the coconut syrup by combining the canned unsweetened coconut milk, half a cup of shredded coconut, and half a cup of sugar in a small saucepan over medium-high heat. Bring to a boil.
13
Once boiling, reduce the heat to low and let it simmer for 4 to 5 minutes, stirring until the sugar dissolves and the mixture slightly thickens. Remove from heat and set aside to cool.
14
Once the cakes are done, allow them to cool in the pans for about 5 minutes. Invert the cakes onto a wire rack and carefully slice each cake in half horizontally, creating four layers in total.
15
Prick holes in each layer with a fork and generously drizzle the warm coconut syrup over each layer, allowing it to soak in.
16
As the cake layers cool, prepare your favorite white vanilla icing.
17
Spread a layer of icing on the first cake layer, followed by the second layer, and repeat this process until all layers are stacked.
18
Frost the top and sides of the assembled cake and garnish generously with the sweetened coconut flakes. Serve and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Tropical Coconut Layer Cake with Coconut Syrup Glaze.
What oven temperature is required?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What size cake pans should I use?
You should use two 9-inch round cake pans.
How should the cake pans be prepared?
Grease and flour the pans before adding the batter.
How long should I cream the butter and sugar?
Cream them on medium speed for 3 to 5 minutes until light and fluffy.
How many eggs and yolks are needed?
The recipe calls for 3 eggs and 2 egg yolks at room temperature.
What dry ingredients are whisked together?
Whisk together the all-purpose flour, baking powder, and kosher salt.
How should the flour mixture be added to the batter?
Gradually add the flour in three parts, alternating with the coconut milk.
What type of milk is used in the cake batter?
The batter uses room temperature coconut milk.
When is the vanilla extract added?
Add the vanilla extract along with the second half of the coconut milk.
How is the shredded coconut incorporated into the batter?
Fold in one cup of shredded coconut gently using a spatula or wooden spoon.
How long does the cake bake?
Bake for about 35 minutes until a toothpick comes out clean.
What ingredients are in the coconut syrup?
The syrup consists of canned unsweetened coconut milk, shredded coconut, and sugar.
How long should the coconut syrup simmer?
Simmer the syrup for 4 to 5 minutes until it slightly thickens.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for about 5 minutes before inverting.
How many layers does the final cake have?
The two cakes are sliced horizontally to create a total of four layers.
How do I ensure the syrup soaks into the cake?
Prick holes in each layer with a fork before drizzling the warm syrup.
What kind of icing is used for this recipe?
Use your favorite white vanilla icing.
How is the cake assembled?
Stack the four layers with a spread of icing between each, then frost the top and sides.
What is the recommended garnish?
Garnish the cake generously with sweetened flaked coconut.
Is the coconut milk for the syrup sweetened?
No, the recipe specifies canned unsweetened coconut milk for the syrup.
What state should the butter be in for creaming?
The butter should be at room temperature.
How much flour is required?
The recipe requires 3 cups of all-purpose flour.
What is the description of the cake's texture?
It is described as light, airy, and moist.
For what occasions is this cake ideal?
It is ideal for birthdays, holiday gatherings, or special celebrations.
How much vanilla extract is used?
The recipe calls for 2 teaspoons of vanilla extract.
What speed should be used when adding flour?
Use low speed when mixing in the flour mixture to ensure it is just combined.
How much sugar is used in the cake batter?
The batter requires 2 cups of sugar.
How many total ingredients are used in this recipe?
There are 15 ingredients in total.
What type of salt should be used?
The recipe specifies 1/4 teaspoon of kosher salt.