Step 1: Prepare the Cake Batter
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy (about 3 minutes).
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla and coconut extracts.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and whole milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Step 2: Bake the Cakes
- Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the Frosting
- In a large bowl, beat the butter until creamy and smooth.
- Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
- Add the heavy cream, coconut extract, and vanilla extract. Beat on medium speed until the frosting is fluffy and spreadable.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
- Add the second cake layer, spread frosting, and repeat with the third layer.
- Frost the top and sides of the cake evenly with the remaining frosting.
Step 5: Decorate the Cake
- Press the shredded coconut gently onto the sides and top of the frosted cake.
- For extra flair, sprinkle toasted coconut flakes over the top for a golden, caramelized touch.
Tips for Success
- Room Temperature Ingredients: Ensures a smooth batter and even baking.
- Toasting Coconut: For a deeper flavor, toast shredded coconut in a dry skillet over medium heat until golden brown.
- Level the Layers: Use a serrated knife to trim the domed tops of the cake layers for a professional finish.
- Chill Before Serving: Refrigerate the cake for 30 minutes after frosting to set the layers.
Serving Suggestions
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Serve alongside a cup of hot coffee or a refreshing iced coconut latte for a tropical twist.
Storage
- Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Conclusion
This delightful coconut cake is a celebration of flavor and texture, perfect for any gathering or as a decadent treat for yourself. With its moist layers, creamy frosting, and festive coconut garnish, it’s sure to impress and delight every palate. Try it today and bring a taste of tropical joy to your table!