The Best Coconut Layer Cake

bakesbybrownsugar.com

Mike Pfirrman

subheading: Cake Release:

1 tablespoon (14 grams) unsalted butter melted

1 tablespoon all-purpose flour

subheading: Coconut Cake:

2 ⅔ cups (340 grams) all-purpose flour

⅔ cup (57 grams) coconut flour

2 ¼ cups (450 grams) plain or toasted sugar

4 teaspoons baking powder

2 ¼ teaspoons kosher salt

8 tablespoons (114 grams) unsalted butter room temperature, 60 to 65°F

⅔ cup (113 grams) virgin coconut oil creamy and soft room temperature, about 72°F

3 (150 grams) large eggs room temperature

1 tablespoon pure vanilla extract

2 ¼ cups (510 grams) full-fat coconut milk room temperature

subheading: Coconut Ermine Frosting:

1 ½ (300 grams) cups sugar

¼ cup (35 grams) all-purpose flour

3 tablespoons cornstarch

½ teaspoon salt

1 ½ cups (340 grams) full-fat coconut milk room temperature

24 tablespoons (342 grams) unsalted butter room temperature

subheading: Coconut Coating:

1 cup sweetened shredded coconut toasted

Directions at bakesbybrownsugar.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer