Coconut Layer Cake

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There is no denying that I love coconut. In fact I have over 20 recipes on this blog that have coconut in them! I guess all of this coconut love was noticed because recently I was contacted by Jen at Kelapo Coconut, a company that is focused on providing the market’s highest quality virgin coconut oil, to review and feature a recipe. Coconut Oil is 100% organic, vegetarian, and certified Fair Trade known around the world as a healthy, flavorful alternative to butter and other cooking oils.

Coconut oil can be used to enhance any recipe, from savory to sweet and everything in between.

I have been wanting to make a coconut layer cake for a while now and when I received a sample of the coconut oil, I knew what I wanted to make! Coconut oil can be used as a 1 to 1 replacement for butter and oils in cooking and baking. I replaced half of the butter in this recipe with coconut oil and the results were incredible. 🙂

Moist and tender coconut layer cake made with coconut extract, cream of coconut and coconut oil.

The cake is then layered and topped with a creamy coconut buttercream icing and sweetened shredded coconut. A coconut lovers dream! 😀

Ingredients:

For the Cake:

1 large egg

5 large egg whites

3/4 cup cream of coconut

1/4 cup water

1 teaspoon vanilla extract

1 teaspoon coconut extract

2 1/4 cups cake flour, sifted

1 cup granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

6 tablespoons unsalted butter, cut into 6 pieces, softened, but still cool

6 tablespoons Kelapo Virgin Coconut Oil

2 cups packed sweetened shredded coconut

For the Frosting:

4 large egg whites

1 cup granulated sugar

pinch of salt

4 sticks (1 lb) cut into 6 pieces, softened, but still cool

1/4 cup cream of coconut

1 teaspoon coconut extract

1 teaspoon vanilla extract

How to make Coconut Layer Cake:

Step 1. Preheat the oven to 325 degrees F. Grease bottom and sides of two 9-inch round cake pans; dust with flour, tapping out excess.

Step 2. In large measuring cup beat egg whites and whole egg with a fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.

Step 3. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Mix on low speed to combine, about 30 seconds. With stand mixer still running on low speed, add butter and coconut oil 1 tablespoon at a time and beat until mixture resembles coarse meal, with bits no larger than small peas, 2-2 1/2 minutes.

Step 4. With the stand 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. Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds.

Step 5. Divide batter between prepared cake pans and level with offset spatula. Bake until golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes Rotate pans halfway through baking. Do not turn off oven.

Step 6. While cakes are cooling spread shredded coconut on a rimmed baking sheet; toast in oven until coconut is a mix of golden brown and white, about 15-20 minutes, stirring 2 or 3 times. Cool to room temperature.

Step 7. For the buttercream: in the bowl of a stand mixer, combine whites, sugar, and salt. Place the stand mixer bowl over a barely simmering pot of water making sure the bottom of the bowl does not touch the water. Whisk constantly until mixture is opaque and registers 120 degrees on an instant-read thermometer, about 2 minutes.

Step 8. Transfer bowl to the mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticking, 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 beating at medium-high until well combine, about 1 minute.

Step 9. To assemble the cake: cut layers in half horizontally using a long serrated knife so each cake forms 2 layers. Put a dab of icing on a cardboard round cut just larger than the cake and center one cake layer on the round. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula. Repeat with remaining cake layers. Ice the sides of the cake. Sprinkle the top of the cake with coconut.

Step 10. Then press the coconut into the sides.

Enjoy!

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Coconut Layer Cake

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Ingredients

For the Cake:

1 large egg
5 large egg whites
3/4 cup cream of coconut
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4 cups cake flour, sifted
1 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces, softened, but still cool
6 tablespoons [Kelapo Virgin Coconut Oil]
2 cups packed sweetened shredded coconut

For the Frosting:

4 large egg whites
1 cup granulated sugar
pinch of salt
4 sticks, 1 lb cut into 6 pieces, softened, but still cool
1/4 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 325 degrees F. Grease bottom and sides of two 9-inch round cake pans; dust with flour, tapping out excess.
In large measuring cup beat egg whites and whole egg with a fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Mix on low speed to combine, about 30 seconds. With stand mixer still running on low speed, add butter and coconut oil 1 tablespoon at a time and beat until mixture resembles coarse meal, with bits no larger than small peas, 2-2 1/2 minutes.
With the stand 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. Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds.
Divide batter between prepared cake pans and level with offset spatula. Bake until golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes Rotate pans halfway through baking. Do not turn off oven.
While cakes are cooling spread shredded coconut on a rimmed baking sheet; toast in oven until coconut is a mix of golden brown and white, about 15-20 minutes, stirring 2 or 3 times. Cool to room temperature.
For the buttercream: in the bowl of a stand mixer, combine whites, sugar, and salt. Place the stand mixer bowl over a barely simmering pot of water making sure the bottom of the bowl does not touch the water. Whisk constantly until mixture is opaque and registers 120 degrees on an instant-read thermometer, about 2 minutes.
Transfer bowl to the mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticking, 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 beating at medium-high until well combine, about 1 minute.
To assemble the cake: cut layers in half horizontally using a long serrated knife so each cake forms 2 layers. Put a dab of icing on a cardboard round cut just larger than the cake and center one cake layer on the round. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula. Repeat with remaining cake layers. Ice the sides of the cake. Sprinkle the top of the cake with coconut. Then press the coconut into the sides.