Coconut Layer Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword coconut-cream-cake-recipe, coconut-layer-cake, southern-coconut-cake

Prep Time 25

Chill time 1

Total Time 1 25

Servings pieces

Calories 581kcal

Ingredients

Coconut Cake:
1 cup salted butter softened
2 cups granulated sugar
2 tsp pure vanilla extract
4 large eggs room temperature
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened coconut milk or buttermilk
1/2 cup sweetened flaked coconut
Coconut Cream Filling:
1 1/2 cups granulated sugar
1 12 oz packet frozen fresh unsweetened coconut thawed
1 8 oz sour cream
Coconut Cream Cheese Frosting:
1 8 oz block cream cheese softened
1/2 cup salted butter softened
2-3 cups confectioner sugar
1/2 cup reserved coconut sour cream filling
2 cups sweetened flaked coconut for garnishing more as needed

Instructions

Preheat oven to 350°F. Butter and flour three 8-inch or 9-inch round cake pans or spray with baking spray, Set aside.
Cake Batter: In the large bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar and vanilla for 2-3 minutes until fully combined.
Add the eggs one at a time beating well after each addition.
In a separate bowl, use a whisk to sift together flour, baking powder, baking soda and salt.
With the mixer on low speed, add the sifted flour mixture alternately with milk, starting and ending with flour. Beat until fully combined, making sure to stop to scrape the sides of the bowl as needed. Add 1/2 cup coconut, mix well.
Divide batter evenly between pans. Bake for 25-27 minutes or until a toothpick inserted into the center comes back clean.
Make the Coconut Cream Filling: In a medium size mixing bowl, stir together sugar, fresh coconut and sour cream until fully combined. Set aside. (Reserve 1/3 of filling in an airtight container chilled to add to frosting.)
Assemble Cake Layers: Cool cake layers in pans for 20 minutes. Carefully remove first warm cake layer to a wax paper lined cake stand. Use a long skewer or a fork to poke holes all over the surface of the cake layers, then spread with 1/3 of sour cream filling.
Top with middle layer. Repeat poking holes over surface then spread with remaining 1/3 sour cream filling. (Only poke holes in TWO layers.) Place third layer on top. Let sit on the counter to cool completely, this will only take 15-20 minutes
Cover assembled cake layers with plastic wrap and chill for at least 1 day OR up to 3 days.
Coconut Cream Cheese Frosting: Use an electric mixer to beat together cream cheese, butter and reserved 1/3 coconut filling. Add 2-3 cups powdered sugar beating on medium speed until fully combined and it has a fluffy texture. You can add more confectioners' sugar if desired, to make the frosting more stiff.
Frost top and sides of the cake. Sprinkle the cake with flaked coconut gently pressing into the frosting. Chill for at least 4 hours or until frosting is set.
Slice and serve, store leftovers covered and chilled. (This cake gets better and better each day).

Notes

Skip the Cake Mix - I highly recommend not using a cake mix for the layers. Cake mixes have become increasingly scarce in volume and won't make quite enough cake to handle the filling and frosting. In this case, go for the gold and follow the recipe for the cake batter.
Flour - You could use cake flour in place of all purpose flour for the cake layers.
Expect the Filling to Soak into the Cake - The filling for this coconut cake will soak into the cake layers. This is normal and doesn't mean anything went wrong. This cake was photographed shortly after making so you could see what the filling between the layers would look like.
Fresh Coconut - Frozen fresh unsweetened coconut is typically found in the frozen foods section with the other frozen fruit items. If you are unable to find it, substitute 1 cup coconut flakes or sweetened flaked coconut in its place.
Sour Cream - You could adapt the filling using plain Greek yogurt in place of sour cream.
When poking holes in the layers, keep in mind you will only spread the filling on two layers. The bottom layer and middle layer. Leave the top layer intact.
Trim the Cake - If the cake layers dome while baking, you can use a sharp knife or serrated knife to level the layers.
Wax Paper for Easy Clean-Up - Before placing the bottom layer on the cake pedestal, arrange three strips of wax paper along the edge. This can be gently removed after frosting and will keep the pedastal clean.
Toasted Coconut - If you're a fan of toasted coconut, see this easy tutorial for how to toast coconut here.

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