Toasted Coconut Layer Cake

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Servings: 8 servings Difficulty: Advanced
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A rich, moist coconut cake with layers of toasted coconut and a creamy frosting.
Toasted Coconut Layer Cake recipe image
Toasted Coconut Layer Cake recipe image
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Toasted Coconut Layer Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 1989.4

Description

This Toasted Coconut Layer Cake is a decadent dessert that combines the nutty aroma of toasted coconut with a tender, buttery crumb. The cake is made fluffy by folding in whipped egg whites, creating a light texture that contrasts beautifully with the dense, sweet frosting. The frosting blends cream cheese and butter for a tangy richness, studded with more toasted coconut for crunch. The subtle hint of almond extract enhances the coconut flavor without overpowering it.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread coconut on an ungreased jelly-roll pan and toast in the oven until it begins to brown slightly, stirring often. Set aside to cool.
  3. Generously spray three 9-inch round cake pans with cooking spray and lightly flour them.
  4. In a medium bowl, beat egg whites until stiff but not dry peaks form. Set aside.
  5. In a large mixing bowl, beat together butter, sugar, vanilla extract, and coconut-flavored extract until light and fluffy.
  6. Add egg yolks one at a time, beating well after each addition.
  7. In a separate bowl, combine flour and baking soda.
  8. Add the flour mixture to the creamed butter mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  9. Gently fold in the beaten egg whites and 1 cup of the toasted coconut.
  10. Divide batter evenly among the prepared pans.
  11. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  12. Remove layers from pans and cool completely on a wire rack.
  13. For the frosting, beat softened cream cheese, butter, and confectioners' sugar together until smooth.
  14. Stir in the remaining 1 cup of toasted coconut.
  15. Frost and stack the cooled cake layers.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1989.4kcal
% Daily Value *
Total Fat 93.7g145%
Saturated Fat 65.1g326%
Cholesterol 125.1mg42%
Sodium 1676.2mg70%
Total Carbohydrate 269.7g90%
Dietary Fiber 12.8g52%
Sugars 143.4g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, cake, layer, toasted, frosting, dessert, baking, cream cheese, vanilla, almond, eggs, butter, flour, sugar, buttermilk, moist, sweet, holiday, celebration
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