Include in Print View:

Toasted Coconut Layer Cake

Toasted Coconut Layer Cake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1989.4
Dietary: Vegetarian
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. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 3
    Generously spray three 9-inch round cake pans with cooking spray and lightly flour them.
  4. 4
    In a medium bowl, beat egg whites until stiff but not dry peaks form. Set aside.
  5. 5
    In a large mixing bowl, beat together butter, sugar, vanilla extract, and coconut-flavored extract until light and fluffy.
  6. 6
    Add egg yolks one at a time, beating well after each addition.
  7. 7
    In a separate bowl, combine flour and baking soda.
  8. 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. 9
    Gently fold in the beaten egg whites and 1 cup of the toasted coconut.
  10. 10
    Divide batter evenly among the prepared pans.
  11. 11
    Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  12. 12
    Remove layers from pans and cool completely on a wire rack.
  13. 13
    For the frosting, beat softened cream cheese, butter, and confectioners' sugar together until smooth.
  14. 14
    Stir in the remaining 1 cup of toasted coconut.
  15. 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
Read it online: https://www.chefs-mate.com/recipe/toasted-coconut-layer-cake/