Moist Coconut Layer Cake with Cream Cheese Frosting

Name: Moist Coconut Layer Cake with Cream Cheese Frosting
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 10
Ingredients: 225 g unsalted butter, softened; 225 g Caster sugar (for buttercream); 4 eggs (2 whole, 2 whites); 1 tsp coconut extract; 5 tbsp coconut cream; 225 g self-raising flour; 0.5 tsp baking powder; 50 g desiccated coconut; 500 g icing sugar; 100 g soft cheese; 2 tbsp toasted coconut flakes

This tropical-inspired layer cake features a light, airy sponge infused with coconut cream and a velvety coconut frosting. Perfectly topped with toasted coconut flakes, it's an elegant dessert for any celebration or afternoon tea.

Servings10 Portions

Prep Time40 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

unsalted butter, softened
225 g
Caster sugar (for buttercream)
225 g
eggs (2 whole, 2 whites)
4
coconut extract
1 tsp
coconut cream
5 tbsp
self-raising flour
225 g
baking powder
0.5 tsp
desiccated coconut
50 g
icing sugar
500 g
soft cheese
100 g
toasted coconut flakes
2 tbsp

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4). Grease two 20cm loose-bottomed sandwich tins and line the bases with baking parchment.

In a stand mixer or a large bowl with an electric whisk, beat the softened butter and caster sugar together for about 10 minutes until the mixture is very pale and fluffy.

Add the whole eggs, egg whites, and coconut extract to the bowl. Beat for an additional 5 minutes until the batter is light and well-combined.

Mix in the coconut cream until smooth. Sift the self-raising flour and baking powder over the wet ingredients, then gently fold them in along with the desiccated coconut using a large metal spoon or spatula.

Divide the batter equally between the prepared tins and smooth the tops. Bake in the center of the oven for 25–30 minutes until the sponges are golden brown and a skewer inserted into the center comes out clean.