Coconut Layer Cake Recipe

Yields 8-10 pieces

Ingredients

For cake:

• 2 3/4 cups of all purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 3/4 cups of sugar
• 1 cup (2 sticks) of unsalted butter, room temperature
• 1 cup of canned sweetened cream of coconut
• 4 large eggs, separated
• 1 teaspoon of vanilla extract
• 1 cup of buttermilk
• Pinch of salt

For frosting:

• 2 (8-ounce) packages of Philadelphia-brand cream cheese, room temperature
• 1/2 cup (1 stick) of butter, room temperature
• 2 cups of powdered sugar
• 1/2 cup of canned sweetened cream of coconut (such as Coco López)
• 1 teaspoon of vanilla extract

Directions

Preheat your over to 350 degrees Fahrenheit. Butter and flour your cake pans. In a medium bowl, whisk your flour, baking powder and salt to blend. With an electric mixer, beat together sugar, butter and cream of coconut until fluffed. Then, beat in egg yolks and vanilla extract. Reducing the mixing speed and add your dry ingredients and buttermilk until blended. Beat your egg whites with a pinch of salt until stiff and fold the product into your batter. Split your cake batter between your pans. Bake for approximately 45 minutes. You’ll know it’s done when an inserted toothpick or tester comes out clean and dry. Allow them to cool on a wire rack.

Prepare your frosting. Beat together your cream cheese and butter until blended. Then, add sugar, sweetened cream of coconut and vanilla. Place one of your cakes on your cake plate and spread 1 cup of your frosting over the cake. Then sprinkle 1 cup of coconut on top too. Place the second cake on top and spread what’s left of your frosting over the top and sides. To finish it off, liberally add coconut to the top. Now you’re ready to dig in!