Can I make this coconut layer cake in a 9-inch cake pan?

Of course! The recipe is written for three 8-inch cake pans. If you are using 9 inch pans, you might only end up with two layers, instead of three. For a 9x13 inch pan, bake for 25-30 minutes.

How do you get the coconut to stick to the cake?

The key to getting the coconut to stick to the cake is to put the coconut on while the buttercream is still fresh. I like to use a lined a baking sheet with parchment paper to catch any wayward shredded coconut that doesn't immediately stick to the cake. That way I can make a funnel of sorts out of the parchment paper, pour the coconut back into a bowl and use it to finish decorating the cake.

Old Fashioned Coconut Layer Cake • Southern Shelle

Description

This festive three layer coconut layer cake is a moist yellow cake topped with a dreamy coconut buttercream and extra coconut for garnish.

Ingredients

Units Scale

For the Coconut Cake:

3 cups (360 grams ) cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/4 cup (2 ounces) vegetable oil
2 cups (400 grams) granulated sugar
4 eggs, separated
1 cup (8 ounces) whole milk
1 tablespoon vanilla extract
1 cup (85 grams) sweetened coconut flakes

For the Coconut Buttercream Frosting

3/4 pound (3 sticks)unsalted butter, room temperature
7 cups (937 grams) powdered sugar
1/2 cup coconut milk
1 tablespoon vanilla extract
Pinch, kosher salt
2 cups (170 grams) sweetened coconut flakes for garnish

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Instructions

Make the Coconut Cake

Preheat the oven to 325ºF.
Prepare three (3) 8 inch round cake pans with parchment paper and cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed for 5-8 minutes, until the mixture is light and fluffy.
Reduce the speed to low and add in the vegetable oil, mix for a minute before adding the egg yolks one at a time, mixing well after each addition.
Alternate adding ⅓ flour mixture and ⅓ milk, mixing well after each addition.
Add in the vanilla extract and coconut flakes to the batter. Mix on low speed until combined. Do not overmix.
In a clean bowl beat the egg whites with a hand mixer or whisk until they form stiff peaks.
With a flexible spatula, gently fold the egg whites into the cake batter.
Divide the cake batter evenly across the prepared cake pans (approximately 16 oz per pan).
Bake for 35-40 minutes, or until a toothpick comes out clean.
Cool in the pans on a wire rack for 10 minutes, then turn the cakes out and allow them to cool on the wire racks.

Make the Frosting

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1-2 minutes. Add in the powdered sugar and mix for another minute.
Slowly pour in the coconut milk, followed by the vanilla extract and salt.
Increase the speed to medium and mix for another 4-5 minutes, until smooth.

Assemble the Cake

Use a cake leveler or serrated knife to level the cakes.
Spread about a tablespoon of frosting in the middle of a cake plate.
Place the first cake layer directly in the center of the cake plate. Cover the layer with a thick layer of coconut icing. Repeat this process until you’ve stacked all three layers.
Crumb coat the cake by spreading a thin layer of frosting on the tops and sides of the cake. Refrigerate the cake for 20 minutes.
Spread a second layer of coconut buttercream over the cake.
Immediately press sweetened coconut flakes on the tops and sides of the cake to create the classic coconut cake look.

Prep Time: 30 minutes
Cooling Time: 1 hour
Cook Time: 35 minutes
Category: Cakes