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Coconut Cake Recipe Three Layer Easy Homemade Classic Like Grandma Made

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A classic three-layer coconut cake recipe passed down from grandma, featuring moist layers and creamy coconut cream cheese frosting. Perfect for birthdays, holidays, or any occasion.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 tablespoon (15g) baking powder
  • 1/2 teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated white sugar
  • 5 large eggs, room temperature
  • 1 cup (240ml) full-fat canned coconut milk
  • 1 tablespoon (15ml) pure vanilla extract
  • 1 1/2 cups (135g) sweetened shredded coconut
  • 4 cups (480g) powdered sugar, sifted
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) cream cheese, softened

Instructions

  1. Prep Your Pans and Ingredients (10 minutes): Grease and flour three 8-inch round cake pans or line with parchment paper. Measure all ingredients carefully. Preheat oven to 350°F (175°C).
  2. Mix Dry Ingredients (3 minutes): In a bowl, whisk together all-purpose flour, baking powder, and salt.
  3. Cream Butter and Sugar (5 minutes): Beat softened butter and sugar in a mixer until light and fluffy, about 3-5 minutes.
  4. Add Eggs One at a Time (3 minutes): Add eggs one by one, beating well after each addition.
  5. Combine Wet Ingredients (2 minutes): In a separate bowl, whisk coconut milk and vanilla extract.
  6. Alternate Adding Dry and Wet Ingredients (5 minutes): With mixer on low, add dry ingredients in thirds, alternating with coconut milk mixture, beginning and ending with dry ingredients. Mix just until combined.
  7. Fold in Shredded Coconut (1-2 minutes): Gently fold in sweetened shredded coconut with a spatula.
  8. Divide Batter and Bake (30-35 minutes): Evenly divide batter into the three pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool Completely (1-2 hours): Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
  10. Make the Cream Cheese Coconut Frosting (10 minutes): Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Mix in heavy cream and a handful of shredded coconut.
  11. Assemble the Cake (15 minutes): Place first layer on cake stand or plate, spread frosting generously, add second layer and repeat. Frost top and sides smoothly. Sprinkle remaining shredded coconut on top.

Notes

[‘Use full-fat canned coconut milk for moistness and flavor.’, ‘Fluff and spoon flour into measuring cup to avoid dense cake.’, ‘Cool cake completely before frosting to prevent melting.’, ‘Beat butter and sugar well to trap air for lighter cake.’, ‘Toast shredded coconut for garnish for added crunch.’, ‘Check oven temperature with thermometer to avoid overbaking.’, ‘Chill frosting if too runny; add more powdered sugar if needed.’]

Nutrition

Keywords: coconut cake, three layer cake, homemade cake, classic cake, cream cheese frosting, coconut recipe, birthday cake, holiday dessert

Find it online: https://fuzzyforker.com/coconut-cake-recipe-three-layer-easy-homemade-classic-like-grandma-made/