Coconut Layer Cake
Serves 10
40 mins prep
32 mins cook
72 mins total
This Coconut Layer Cake is made up of tender coconut cake layers, creamy almond chantilly frosting, and a generous coating of coconut flakes. Simple yet stunning and perfect for Easter!
For the Vanilla Cake
For the Chantilly Frosting
For Decorating
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Coconut Cake: Preheat oven to 350°F. Lightly grease three 6” round cake pans with non-stick cooking spray and line the bottoms with parchment paper circles.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, about 3 minutes. Scrape the bowl well with a rubber spatula.
Slowly add the eggs, coconut extract, and vanilla extract, combining well after each addition. Scrape the bowl then mix until everything is incorporated.
Sift together the cake flour, baking powder, baking soda, and salt. Add half of the flour mixture and the sour cream to the bowl. Start the mixer on low speed and slowly stream in about half the coconut milk. Mix just until combined then scrape the bowl. Add the remaining flour and slowly stream in the remaining coconut milk with the mixer on low speed until combined. Scrape the bowl again and give the mixture a few final folds with a spatula to ensure everything is well incorporated.
Evenly divide the batter among the prepared cake pans (I like to use a scale to weigh the batter into each pan). Bake for 30-32 minutes, until the center of the cakes spring back to the touch (or a toothpick comes out clean). Set aside to cool.
Chantilly Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese and mascarpone. Mix just until combined and smooth. Scrape the bowl with a rubber spatula. Add the almond extract, vanilla extract, and powdered sugar. Mix just until combined and scrape the bowl again.
Start the mixer at medium speed and slowly stream in the heavy cream. Mix until the frosting has slightly thickened. Scrape well to the bottom of the bowl. Increase the mixer to high speed and whip until the mixture thickens, forms stiff peaks, and has no lumps remaining. Be careful not to overmix.
Assemble and Decorate: Once the cakes are completely cool, use a large serrated knife to slice off the domed tops of each cake layer to create a flat surface.
Place the first cake layer, cut side up on a cake board or cake stand. Add about ½ cup of frosting and spread it out to the edges. Place your next cake layer cut side down on top and gently press down. Repeat the same process for the last layer of frosting and cake, placing the final cake layer cut side down.
Coat the cake top and sides of the cake with an even layer of chantilly frosting using an offset metal spatula and straight-sided icing comb. Press coconut flakes into the sides of the cake, all the way up to the top. Fit a piping bag with a star or French piping top and fill it with the leftover chantilly frosting. Pipe rosettes on the top of the cake and sprinkle the top with more coconut flakes. Slice and enjoy!
