Fresh Coconut Layer Cake Recipes

THE BEST COCONUT LAYER CAKE

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

FRESH COCONUT LAYER CAKE

Steps:

• Before you start this cake, you'll first have to deal with the coconut. Not half as impenetrable as it might seem, as all you do is first push a skewer into the 3 holes in the top of the coconut and drain out the milk. Then place the coconut in a polythene bag and sit it on a hard surface - a stone floor or an outside paving stone. Then give it a hefty whack with a hammer - it won't be that difficult to break. Now remove the pieces from the bag and, using a cloth to protect your hands, prise the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go. Now discard the shell and take off the inner skin using a potato peeler. The coconut is now ready to use. The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well. Click here to see How to Crack a Coconut To make the cake, sieve the flour and baking powder into a large bowl, holding the sieve high to give them a good airing. Now just add all the other ingredients, except the grated coconut, to the bowl and go in with an electric hand whisk and combine everything until you have a smooth mixture, which will take about 1 minute. If you don't have an electric hand whisk, use a wooden spoon, using a little more effort. What you should now have is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little stiff, add a drop of water and mix again. Finally, stir in the 3 oz (75 g) finely grated coconut and divide the mixture between the tins. Now place them on the centre shelf of the oven for 30-35 minutes. To test whether the cakes are cooked, lightly touch the centre of each with a finger: if it leaves no impression and the sponges spring back, they are ready. Next, remove them from the oven, then wait about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, and when the cakes are absolutely cold, carefully divide each one horizontally into two halves using a very sharp serrated knife. Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them. Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one cake layer on first, followed by a thin layer of frosting (about a fifth), followed by the next layer of cake and frosting, and so on. After that, use the rest of the frosting to coat the sides and top of the cake. Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next. And that's it! You can also watch our Cookery School video for Layering and Icing Cakes here.

COCONUT CAKE WITH 7-MINUTE FROSTING

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
• Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
• Combine the coconut milk and coconut cream in small bowl and set aside.
• Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
• With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
• In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
• Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
• For the frosting:
• Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
• Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

FRESH COCONUT LAYER CAKE RECIPE

Steps:

• Gather the ingredients.
• Grease 2 (9-inch) round cake pans with a little bit of butter. Line the bottoms with rounds of parchment paper or waxed paper. Grease and flour the paper and sides of the pans; set aside. Heat oven to 350 F.
• Heat the coconut milk with 1/2 cup coconut and the 1 teaspoon vanilla until hot.
• Put in blender and process until coconut is finely chopped. Set aside.
• Sift the cake flour into a bowl with the baking powder and salt; set aside.
• In a bowl of electric mixer, beat butter until light and creamy.
• Gradually add the 1 1/2 cups sugar, a few tablespoons at a time, scraping the bowl and beating for about a minute after each addition.
• Add the 3 eggs, one at a time, beating well after each addition, scraping sides of the bowl frequently.
• Slowly, add about one-third of the flour mixture to the creamed mixture, along with half of the milk/coconut/vanilla mixture. Beat on low speed until blended.
• Scrape the bowl and repeat with another one-third of the dry mixture and the remaining milk mixture.
• Scrape the bowl and repeat with remaining flour mixture. Scrape the bowl and continue beating on low speed for a few seconds.
• Spoon batter into the two baking pans, spreading evenly.
• Bake for about 30 minutes, or until browned and sides pull away from the sides of the pans.
• Cool in pans on racks for 15 minutes.
• Invert onto racks which have been sprayed with a little nonstick coating to cool completely.
• Gather the ingredients.
• Bring the 1/2 cup water and 1 cup sugar to a boil; cover and cook without stirring for 1 minute.
• Uncover and boil, stirring frequently until mixture is hot enough to spin a thread when a little is dropped from a spoon, or to about 230 F. Remove from heat and set aside.
• In the bowl of electric mixer -- with whisk attachment if available -- beat the eggs until fluffy and soft peaks form when you lift the beaters or whisk.
• Still beating on high speed, gradually add the sugar syrup in a thin stream. Continue beating until the frosting is fluffy and holds peaks.
• Invert one of the cakes onto a serving plate.
• Frost top and sides with frosting.
• Place the second layer atop the first and frost the top and sides liberally.
• Sprinkle the freshly grated coconut over the top of the cake and toss coconut gently onto the sides.
• Slice, serve, and enjoy!

COCONUT LAYER CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.

FRESH COCONUT LAYER CAKE

Steps:

• Before you start with this cake, you'll first have to deal with the coconut.
• Push a skewer through the top and make 3 holes and drain out the milk.
• Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break.
• Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go.
• Now discard the shell and take off the inner skin using a potato peeler.
• The coconut is now ready to use.
• The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
• Prepare Cake:.
• Preheat oven to 325°F.
• 2 8" pans, buttered and parchment lined.
• Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
• Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
• What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again.
• Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
• Place them on center shelf of the oven and bake 30-35 minutes.
• To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
• Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
• Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
• Prepare Frosting:.
• Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
• Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
• After that, use the rest of the frosting to coat the sides and top of the cake.
• Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
• And that's it!

COCONUT LAYER CAKE

Steps:

• Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
• Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
• To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

CLASSIC COCONUT CAKE

Steps:

• Bake the cake: Heat oven to 325 degrees. Spray two 9-inch cake pans with cooking spray and line with parchment paper. Spray again and set aside.
• In a large bowl, whisk together flour, coconut, baking powder and salt; set aside. In a separate, smaller bowl, combine buttermilk and coconut oil; set aside.
• In a large bowl, use an electric mixer to beat sugar, butter and vanilla on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one. Continue beating until the mixture is very pale and nearly doubled in volume, another 4 minutes. Scrape down sides of the bowl, making sure no pockets of butter and sugar are hiding at the bottom, and beat another minute or so.
• Reduce speed to medium-low and add a third of the flour mixture, followed by 1/2 the buttermilk mixture, and mix just to blend. Add another third of the flour mixture and the remaining buttermilk mixture and mix just to blend, then finish up by adding the remaining flour mixture.
• Divide batter among cake pans and smooth the tops. Bake in the middle racks until cakes are puffed, pale golden brown on top and starting to pull away from the sides, about 32 to 37 minutes. Let cool slightly in pans before inverting on wire racks to cool completely.
• Make the frosting: In a large bowl, use an electric mixer to beat cream cheese, confectioners' sugar, butter, vanilla and salt together on high speed until nearly pure white and very fluffy, 3 to 5 minutes.
• Place one cake round bottom-side-up on a large, flat plate (or cake stand). Using an offset spatula, frost with about 1 1/2 cups frosting and place second layer of cake on top, bottom-side-up (this will give your cake a flat, rather than a rounded top). Using an offset spatula, spread a thin layer of frosting over the top and around the sides of the cake, making sure to fill in any crevices or gaps where the two layers meet. Chill cake for 1 hour.
• Meanwhile, if you'd like to lightly toast the coconut, place it on a rimmed baking sheet and toast at 325 degrees until pale golden in spots, 3 to 5 minutes. (It will give the coconut a great toasted flavor, but you'll lose the pure white snowball look of the finished cake.)
• Frost cake with remaining frosting on the top and up the sides. Pat coconut onto the sides and sprinkle on the top of the cake. Chill cake for at least 30 minutes more before slicing.

FRESH COCONUT LAYER CAKE

Steps:

• Prepare coconut:
• Preheat oven to 350°F with racks in upper and lower thirds.
• Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample. If either tastes rancid, discard that coconut and liquid and Start over with another. Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside. (You should have about 3/4 cup liquid. If not, add water.) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved. Cool and reserve.
• Bake coconuts on lower rack 15 minutes. Leave oven on. Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully. Peel brown membrane from flesh with a vegetable peeler. Coarsely grate enough coconut on large holes of a box grater to measure 5 cups.
• Make cake layers:
• Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
• Sift together flour (3 1/3 cups), baking powder, and salt.
• Stir together milk and extracts.
• Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
• Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks. Stir one third of whites into batter, then fold in remaining whites gently but thoroughly.
• Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles.
• Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes. Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more. Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks. Discard parchment and cool completely, about 1 hour.
• Make frosting and assemble cake:
• Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined. Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes. Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling.
• Put 1 cake layer on a cake stand or large plate. Brush top with one third of reserved coconut syrup, then spread with half of filling. Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer. Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere.

OLD-FASHIONED COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
• Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.
• Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.
• Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
• Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
• Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.
• Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.
• Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.

FRESH COCONUT CAKE FROM HEAVEN

Steps:

• SELECT FRESH COCONUT(S) WITH SOFT EYES JUST SLIGHTLY DARKER THAN THE HUSK. SHAKE COCONUT AND SELECT THE ONE(S) WITH THE MOST WATER, ESTIMATING A TOTAL YIELD FOR TWO CUPS COCONUT WATER. USE ONLY NUTIVA BRAND ORGANIC EXTRA VIRGIN COCONUT OIL. I RECOMMENDED WHALER'S BRAND "KILLER" COCONUT RUM. AVOID ANY COMMERCIAL COCONUT EXTRACTS SINCE THEY ARE TOO POTENT AND HAVE AN UNDESIRABLE ARTIFICIAL FLAVOR. (STEP 1): PREHEAT oven to 375°F with racks in upper and lower thirds; PUNCTURE soft eyes at end of coconut(s) with screwdriver using a hammer; SHAKE out coconut water into medium bowl until all is obtained (you'll need about 2 cups); PLACE coconut on low rack in oven and bake for 15 minutes; REMOVE coconut using oven mitts; REDUCE oven temperature to 350°F; FILTER retained coconut water through mesh sieve into a medium saucepan; SET aside; WRAP coconut(s) in towel and place on hard surface; HIT hard with a hammer; PRY out meat in large pieces with table knife or wide blade screwdriver; REMOVE brown skin with vegetable peeler; RINSE coconut pieces. NOTE: IF YOU PREFER A FRESH COCONUT FLAKE GARNISH RATHER THAN A GRATED ROASTED COCONUT ONE, RESERVE FRESH COCONUT NOW (TO GRATE LATER) BEFORE PROCEEDING TO THE FOLLOWING STEP.
• BAKE coconut pieces in glass baking dish on top oven rack for 40 minutes at 350°F; TURN pieces over using tongs and bake for an additional 40 minutes. REMOVE from oven; TURN oven off.
• INTO a small saucepan add the strained coconut water for the COCONUT CREAM (with additional water if necessary to make 2 cups liquid); ADD 1 cup sugar, 4 tablespoons natural coconut rum, 1 teaspoon white vinegar, 1 teaspoon pure vanilla extract and 1 pinch kosher salt; ADD coconut pieces simmer over medium heat until gently boiling; COVER and reduce heat to medium-low; SET timer for 50 minutes, simmering, stirring occasionally; CHECK coconut syrup and remove from heat when it has turned golden color and has reduced (between 50-60 minutes); REMOVE coconut pieces with tongs, shaking off syrup; STIR in 1/2 cup heavy cream; MEASURE 1 cup of prepared COCONUT CREAM, retaining extra coconut cream in saucepan; RINSE coconut pieces in a strainer with warm water.
• SELECT a grate for fine-shred on hand-held or food processor blade grater, that will create coconut flakes about the size of commercial flaked coconut; GRATE 2 cups fresh coconut; DIVIDE and set aside.
• PLACE oven rack in center position; PREHEAT oven to 325°F; GREASE three (9-by-2-inch) cake pans with organic extra virgin coconut oil; PRESS a sheet of parchment paper into the bottom of both cake pans: SCORE parchment paper around bottom perimeter of cake pan and cut a circle; LINE the bottoms of cake pans with parchment paper cut-out; GREASE surface of waxed paper insert as well; DUST the greased inserts with flour; TAP out excess flour; SET aside.
• MEASURE 2 3/4 cups flour, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt into a large mixing bowl: WHISK just until combined; SET aside.
• BEAT 1 cup solidified (cool) coconut oil for the COCONUT CAKE in a standing mixer bowl on medium speed until fluffy; REDUCE mixer speed to low; GRADUALLY add 2 cups baker's sugar about a tablespoon at a time; SCRAPE sides of mixer; CONTINUE creaming mixture for about 2 1/2 minutes; ADD 1 tablespoon Whaler's coconut rum; RETURN mixer to low speed; SPRINKLE about a cup of the prepared flour mixture, THEN 1/3 cup of the COCONUT CREAM mixture at a time without over-mixing (end with the the remaining COCONUT CREAM); REMOVE mixer bowl from mixer; BEAT 4 large egg whites in the empty wiped-clean flour mixture bowl using a hand-held mixer until stiff peaks form; FOLD the egg whites into the batter manually with a flexible spatula just until combined; DIVIDE the batter evenly between the pans; KNOCK the pans on counter surface several times to release trapped air bubbles and to distribute batter evenly in pan; PLACE pans in the oven on the middle rack; BAKE until center comes out clean when a wooden toothpick is inserted in centers, between about 40 minutes; PLACE cake pans on cooling racks; LOOSEN sides of cake from pan around edges using a flexible spatula.
• COOL the cake in the pans for 10 minutes; REMOVE and invert cake over to other hand; TRANSFER top-side up to cooling rack; ALLOW cakes to cool completely, misting lightly with water if needed to keep moist; BEGIN preparing the COCONUT GARNISH: PREHEAT oven to 275°F; TOSS remaining 1/2 cup coconut flakes with 2 teaspoons confectioners sugar and 1 pinch salt; TOAST coconut mixture in a baking dish on top oven rack until it is evenly light golden in color, about 20 minutes, turning coconut occasionally to avoid scorching (do not over-toast coconut); TOSS warm toasted coconut with 4 teaspoons baker's sugar; SET aside until needed.
• BRING 1 quart of water in a 4-quart saucepan over high heat for the COCONUT FROSTING; REDUCE heat to medium to a gentle simmer; INTO a standing mixer bowl add 1 1/2 cups granulated sugar, 6 large egg whites, 1/4 cup of the prepared COCONUT CREAM, 2 tablespoons light corn syrup and 1 pinch kosher salt; SET the bowl over the simmering water; WHISK often while mixture cooks to 160 F., using an instant-read thermometer to test; REMOVE mixer bowl from water; ATTACH bowl to standing mixer; BEAT mixture for 5 minutes with whisk attachment; BEAT in 1 teaspoon Whaler's coconut rum and 1/2 teaspoon vanilla extract while mixing for one minute; USE frosting immediately.
• RESERVE the mounded cake layer top and set aside; PLACE approximately a 3/4 cup dallop of the frosting on the first of the cake layers set mound-side up; SPREAD frosting evenly over top surface of cake in as few strokes as possible; SPRINKLE frosted layer with 1/2 cup COCONUT GARNISH; PLACE the second level trimmed cake layer evenly over first mound-side down; REPEAT steps to final reserved mounded top layer; FROST top and sides of the cake with the remaining icing; SPRINKLE cake evenly with with remaining COCONUT GARNISH; REFRIGERATE to set icing; CUT servings and place onto plates; TEMPER cake servings to room temperature to soften cake and icing; ENJOY a little slice of heaven!

COCONUT LAYER CAKE

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
• In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
• Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
• Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
• Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
• Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
• Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.