Coconut Layer Cake

Ingredients · 8 servings

• 300 gFlour
• 300 gSugar
• 170 gButter, softened
• 4Egg, room temperature
• 240 mlCoconut milk, well stirred
• 12 gBaking powder
• 4 gSalt
• 10 mlVanilla extract
• 550 gButtercream, smooth
• 170 gShredded coconut (to serve)

Equipment

oven, mixing bowl, whisk, spatula, cake pan, parchment, wire rack, serrated knife, pastry brush, sieve, stand mixer, paddle attachment

Instructions

1. 1
   Gather Equipment

   Gather and measure all ingredients. Set out 2 20 cm round cake pans, parchment, mixer, bowls, whisk, spatula, scale, rack, and serrated knife. · 3 min

   What to look for: Ingredients measured and tools ready on the work surface

2. 2
   Heat Oven

   Heat oven to 177°C / 350°F. Grease 2 cake pans with butter, line the bottoms with parchment, and dust the sides lightly with flour. · 5 min

   What to look for: Pans are evenly coated and the oven is fully heated

3. 3
   Mix Dry Ingredients

   Whisk flour, baking powder, and salt in a bowl until the mixture looks even and no pockets of baking powder remain. · 3 min

   What to look for: Dry mixture is uniform and pale

4. 4
   Cream Butter Sugar

   Beat softened butter and sugar with a mixer until the mixture turns pale, fluffy, and slightly increased in volume. · 5 min

   What to look for: Butter mixture is light in color and fluffy

5. 5
   Add Egg Vanilla

   Beat in eggs 1 at a time, scraping the bowl after each addition, then mix in vanilla extract until the batter looks smooth. · 5 min

   What to look for: Batter is glossy and smooth after each egg

6. 6
   Add Coconut Milk

   Mix in the dry ingredients in 3 additions, alternating with coconut milk, until a thick and soft cake batter forms. · 4 min

   What to look for: Batter is smooth, thick, and lightly scented with coconut

7. 7
   Bake Cake Layers

   Divide batter between pans and smooth the tops. Bake for 25 to 30 minutes, rotating once, until the centers spring back. · 28 min

   When it is done: Insert a toothpick in the center. It should come out clean with only a few moist crumbs.

8. 8
   Cool Cake Layers

   Cool cakes in the pans for 10 minutes, then turn them onto a wire rack and cool completely before frosting. · 45 min

   What to look for: Layers are room temperature and firm enough to handle

9. 9
   Frost And Coat

   Trim domes if needed. Spread buttercream between layers, over the top, and around the sides, then press shredded coconut all over. · 15 min

   What to look for: Cake is evenly frosted and fully covered with snowy coconut

10. 10
    Serve Cake

    Slice the cake with a clean knife and serve at room temperature so the crumb stays tender and the buttercream tastes creamy. · 2 min

    What to look for: Slices show 2 tender layers with coconut coating