Coconut Layer Cake
By Dawn YanagiharaPublished on May 12, 2013
Time
2 hours, plus 20 minutes cooling
Yield
Serves 10 to 12 (Makes three 8-inch layers or two 9-inch layers)
Ingredients
Cake
1 large egg plus 5 large egg whites¾ cup Coco Lopez cream of coconut ¼ cup water 1 teaspoon vanilla extract 1 teaspoon coconut extract 2 ¼ cups cake flour (9 ounces/255 grams), sifted1 cup granulated sugar 1 tablespoon baking powder ¾ teaspoon table salt 12 tablespoons unsalted butter (1 ½ sticks), cut into 12 pieces, softened, but still cool2 cups packed sweetened shredded coconut (about 8 ounces/227 grams)Buttercream
4 large egg whites 1 cup granulated sugar Pinch table salt 1 pound (454 grams) unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool¼ cup Coco Lopez cream of coconut 1 teaspoon coconut extract 1 teaspoon vanilla extractBefore You Begin
Cream of coconut is often found in the soda and drink-mix aisle of the grocery store. Coco Lopez brand works best. One 15-ounce can is more than enough for the cake; make sure to stir it well before using because it separates as it stands.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
- Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
- Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
- With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)
- Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
- Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
- While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
- Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
- Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
- Following illustrations in “Assembling the Cake,” cut into slices and serve. (Wrap leftover cake in plastic and refrigerate; bring to room temperature before serving.)
for the cake
for the buttercream
to assemble the cake
Time
2 hours, plus 20 minutes coolingYield
Serves 10 to 12 (Makes three 8-inch layers or two 9-inch layers)Ingredients
Cake
1 large egg plus 5 large egg whites
¾ cup Coco Lopez cream of coconut
¼ cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 ¼ cups cake flour (9 ounces/255 grams), sifted
1 cup granulated sugar
1 tablespoon baking powder
¾ teaspoon table salt
12 tablespoons unsalted butter (1 ½ sticks), cut into 12 pieces, softened, but still cool
2 cups packed sweetened shredded coconut (about 8 ounces/227 grams)
Buttercream
4 large egg whites
1 cup granulated sugar
Pinch table salt
1 pound (454 grams) unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
¼ cup Coco Lopez cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
Test Kitchen Techniques
Ingredients
Cake
1 large egg plus 5 large egg whites
¾ cup Coco Lopez cream of coconut
¼ cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 ¼ cups cake flour (9 ounces/255 grams), sifted
1 cup granulated sugar
1 tablespoon baking powder
¾ teaspoon table salt
12 tablespoons unsalted butter (1 ½ sticks), cut into 12 pieces, softened, but still cool
2 cups packed sweetened shredded coconut (about 8 ounces/227 grams)
Buttercream
4 large egg whites
1 cup granulated sugar
Pinch table salt
1 pound (454 grams) unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
¼ cup Coco Lopez cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
Test Kitchen Techniques
Ingredients
Cake
1 large egg plus 5 large egg whites
¾ cup Coco Lopez cream of coconut
¼ cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 ¼ cups cake flour (9 ounces/255 grams), sifted
1 cup granulated sugar
1 tablespoon baking powder
¾ teaspoon table salt
12 tablespoons unsalted butter (1 ½ sticks), cut into 12 pieces, softened, but still cool
2 cups packed sweetened shredded coconut (about 8 ounces/227 grams)
Buttercream
4 large egg whites
1 cup granulated sugar
Pinch table salt
1 pound (454 grams) unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
¼ cup Coco Lopez cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
Test Kitchen Techniques
Why This Recipe Works
To give our coconut layer cake recipe maximum coconut flavor, we included coconut extract, cream of coconut, and sweetened shredded coconut in the cake and the buttercream icing.
Before You Begin
Cream of coconut is often found in the soda and drink-mix aisle of the grocery store. Coco Lopez brand works best. One 15-ounce can is more than enough for the cake; make sure to stir it well before using because it separates as it stands.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
- Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
- Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
- With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)
- Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
- Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
- While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
- Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
- Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
- Following illustrations in “Assembling the Cake,” cut into slices and serve. (Wrap leftover cake in plastic and refrigerate; bring to room temperature before serving.)
for the cake
for the buttercream
to assemble the cake
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