Coconut Cream Layer Cake
Ingredients
Cake:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
1¾ cups granulated sugar
4 eggs
2 teaspoons vanilla
1 teaspoon coconut extract
1 cup coconut milk
½ cup sour cream
1 cup shredded coconut
Frosting:
8 oz cream cheese
½ cup butter
4 cups powdered sugar
2 tablespoons coconut milk
1 teaspoon vanilla
½ teaspoon coconut extract
Garnish:
2 cups shredded coconut
Instructions
1. Preheat oven to 350°F and prepare two 8-inch cake pans.
2. Whisk together the dry ingredients.
3. Cream butter and sugar until fluffy, then add eggs and extracts.
4. Alternate adding the dry ingredients and coconut milk.
5. Fold in sour cream and shredded coconut.
6. Bake for 28 to 32 minutes and cool completely.
7. Prepare the coconut cream cheese frosting.
8. Assemble the cake and frost completely.
9. Cover with shredded coconut and serve.
Notes
Use room-temperature ingredients.
Toast coconut for added flavor.
Chill before slicing for cleaner layers.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 610
- Sugar: 49g
- Sodium: 290mg
- Fat: 36g
- Saturated Fat: 24g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg