Printable Recipe: Easter Coconut Layer Cake Recipe

Easter Coconut Layer Cake

This cake, adapted from a recipe found at Bon Appetit, makes --as far as I'm concerned-- a perfect coconut layer cake. This great recipe for Easter cakes is wonderful served as pictured-- covered in coconut and decorated with Easter candy. Or it can be formed into an Easter Bunny cake. Or leave off the coconut garnish and simply enjoy the perfect creamy texture and flavor of this cake and frosting recipe.

You'll need to shop for sweetened coconut cream to make this recipe. The common brand name is Coco Lopez, and it's often used to make cocktails.

This recipe for Easter cake serves 10-12.

Ingredients:
2 3/4 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 C. granulated sugar
1 C. unsalted butter, softened
1 C. sweetened cream of coconut
4 lg. eggs
1 tsp. vanilla extract
1 C. buttermilk

Frosting:
16 oz. cream cheese, softened
1/2 C. unsalted butter, softened
2 C. powdered sugar
1/2 C. sweetened coconut cream (like Coco López)
1 tsp. vanilla extract
4 C. sweetened, flaked coconut

Instructions: 1. Preheat your oven to 350 degrees F. Grease and flour two 9" round cake pans.

2. Separate your egg yolks into a small bowl and your whites into a large mixing bowl. With an electric mixer on high speed, beat the egg whites (add a pinch of salt before beating) until stiff peaks form. Set aside.

3. In a large mixing bowl, combine the sugar, butter, and coconut cream. Beat with an electric mixer on medium speed until fluffy. Beat in egg yolks and vanilla.

4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.

5. Beat flour mixture into butter mixture, just until blended. Beat in buttermilk, just until blended.

6. Pour batter into prepared pans. Bake 45 minutes, or until a tester comes out clean.

7. Cool about 15 minutes, then turn cakes onto a rack and let cool completely.

8. Meanwhile, make the recipe for Easter cakes frosting: beat cream cheese and butter together until fluffy. Add powdered sugar, coconut cream, and vanilla and beat until fluffy. Reserve flaked coconut for later-- it doesn't go into the frosting.

9. Place your first layer of cooled cake on your serving platter. Spread about a cup of your frosting over (you can simply eyeball it). Sprinkle with 1 cup of your coconut.

10. Add the next layer. Frost entire cake with remaining frosting and sprinkle remaining coconut over, pressing into the sides. Decorate this recipe for Easter cakes with Easter candy, if desired.

11. Wrap and refrigerate until ready to serve. Best when eaten at room temperature.