Coconut Layer Cake | Recipe Cart | Recipe Cart

Name: Coconut Layer Cake | Recipe Cart | Recipe Cart
Ingredients: 330 grams (2¾ cups) cake flour, plus more for dusting; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon table salt; 5 large eggs, room temperature; ¾ cup buttermilk, room temperature; 1 teaspoon vanilla extract; 283 grams (20 tablespoons/2½ sticks) salted butter, room temperature; 482 grams (2¼ cups) white sugar; 678 grams (48 tablespoons/6 sticks) salted butter, room temperature; 744 grams (6 cups) powdered sugar; ½ cup half-and-half or coconut milk; 2 teaspoons vanilla extract; 140 grams (2 cups) sweetened shredded coconut or 150 grams (2 cups) grated fresh coconut

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Coconut Layer Cake recipe for 18 servings. Rich layers made with cake flour, buttermilk, and butter. Finish with sweetened coconut topping. Perfect for special occasions!

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Ingredients

330 grams (2¾ cups) cake flour, plus more for dusting
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
5 large eggs, room temperature
¾ cup buttermilk, room temperature
1 teaspoon vanilla extract
283 grams (20 tablespoons/2½ sticks) salted butter, room temperature
482 grams (2¼ cups) white sugar
678 grams (48 tablespoons/6 sticks) salted butter, room temperature
744 grams (6 cups) powdered sugar
½ cup half-and-half or coconut milk
2 teaspoons vanilla extract
140 grams (2 cups) sweetened shredded coconut or 150 grams (2 cups) grated fresh coconut