IE 11 is not supported. For an optimal experience visit our site on another browser.

Coconut layer cake

Servings:
At least 10 servings
RATE THIS RECIPE
(0)

Ingredients

  • 10 tablespoon (1 1/4 sticks) butter, softened, plus more for greasing the pans and paper
  • 2 cup all-purpose flour, plus more for dusting the pans
  • 1 1/4 cup sugar
  • 4 cup eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoon baking powder
  • 3 cup shredded unsweetened coconut
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 cup recipe vanilla buttercream (below)
Vanilla buttercream
  • 10 tablespoon (1 1/4 sticks) butter, softened, plus more for greasing the pans and paper
  • 2 cup all-purpose flour, plus more for dusting the pans
  • 1 1/4 cup sugar
  • 4 cup eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoon baking powder
  • 3 cup shredded unsweetened coconut
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 cup recipe vanilla buttercream (below)
  • 8 tablespoon (1 stick) softened butter
  • 4 cup powdered sugar, plus more if necessary
  • 1/2 cup cream or milk, plus more if necessary
  • 2 teaspoon vanilla extract

Preparation

Baking Directions:

For the vanilla buttercream, cream the butter.

Put the butter in a large bowl.

(It's got to be soft enough to spread.)

Beat with an electric mixer until the butter becomes light colored and, well, creamy.

Add some sugar.

Measure out 4 cups powdered sugar and 1/2 cup cream or milk.

Start by beating in 2 cups of the sugar.

Alternate sugar with cream.

After beating the sugar, add 2 tablespoons of the cream and another 1/2 cup of sugar.

Repeat until all the sugar and cream are gone.

After the last addition, beat in the vanilla extract and salt.

Adjust the consistency.

If the icing is too thick to spread, add a little more cream, 1 teaspoon at a time.

If it's too thin (unlikely but possible), refrigerate; it will thicken as the butter hardens.

For the coconut layer cake, heat the oven to 350 degrees F.

Grease the bottom and sides of two 9-inch round cake pans; cover the bottom with a circle of wax or parchment paper, grease the paper, and sift flour over the pans.

Shake to distribute the flour evenly, turn the pans upside down, and tap over the sink to remove the excess flour.

Cream the 1 1/4 sticks butter with an electric mixer until smooth, then gradually add the sugar.

Beat until light and fluffy, 3 or 4 minutes.

Beat in the eggs, one at a time, then the vanilla.

Combine the flour, baking powder, 1/2 cup of the coconut, and the salt; add to the egg mixture by hand, a little at a time, alternating with the milk.

Stir after each addition just until smooth.

Pour the batter into the pans and smooth out the tops.

Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cakes comes out clean.

Let the cakes cool in the pans for 5 minutes, then invert the pans and slide the cakes onto a rack to finish cooling.

Fill, stack, and frost the layers directly on a large plate: Figure 1/3 of the icing and 1/2 cup coconut for the middle, 1/3 of the icing for the top, and 1/3 of the icing for the sides.

Press the remaining coconut into the icing all over the cake.

Serve or store at room temperature, covered with a tent of foil, for a day or two.

Time: About 1 hour, plus time to cool