Description
A light, moist layer cake with warm coconut flavor, perfect for coconut lovers.
Ingredients
Scale
- 360 g (3 cups) all-purpose flour
- 400 g (2 cups) granulated sugar
- 113 g (½ cup) unsalted butter, at room temperature
- 60 ml (¼ cup) neutral oil
- 4 large eggs (about 200 g total)
- 240 ml (1 cup) buttermilk or 240 g whole milk and 1 tbsp lemon juice
- 120 g (½ cup) sour cream
- 8 g (2 tsp) baking powder
- 3 g (½ tsp) baking soda
- 5 g (1 tsp) salt
- 2 tsp coconut extract
- 2 tsp vanilla extract
- 150 g (1 ½ cups) sweetened shredded coconut (for batter)
- 120 g (1 cup) additional sweetened shredded coconut (for topping)
- 120 ml (½ cup) simple syrup (coconut water + 30 g (2 tbsp) sugar)
- 340 g (12 oz) cream cheese
- 113 g (½ cup) unsalted butter (for frosting)
Instructions
- Preheat oven to 175°C (350°F). Grease two 9-inch round pans and line with parchment.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar in a mixer until pale and fluffy, then add oil.
- Add eggs one at a time, then mix in vanilla and coconut extract.
- Alternate adding dry ingredients with buttermilk and sour cream until combined.
- Divide batter between pans and bake for 26–30 minutes until a toothpick comes out with moist crumbs.
- Heat coconut water and sugar to make simple syrup, then brush over warm cakes.
- Beat cream cheese and butter, then gradually add powdered sugar and vanilla extract for frosting.
- Assemble the cake layers with frosting between each, then frost the outside and sprinkle with coconut.
Notes
Use a kitchen scale for precise measurements. Ensure all ingredients are at room temperature for best results.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 110mg