Grandma’s Amazing 3-Layer Coconut Cake with Frosting

May 3, 2023

INGREDIENTS

  • 3 sticks unsalted butter, at room temperature
  • 3 cups sugar
  • 5 extra-large eggs, at room temperature
  • 1 teaspoon McNess Champion Madagascar Vanilla Compound
  • 2 teaspoons coconut extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 4 ounces sweetened, shredded coconut

FROSTING

  • 1 pound cream cheese, at room temperature
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 teaspoon vanilla
  • 1 pound confectioners’ sugar, sifted
  • 6 ounces sweetened shredded coconut

INSTRUCTIONS

  1. Set the oven at 350 degrees F. Grease or spray 3 (9-inch) round cake pans with non-stick spray.
  2. In the bowl of an electric mixer fitted with a paddle attachment or hand mixer, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light and fluffy.
  3. Add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and mix well.
  4. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter, beginning and ending with dry ingredients.
  5. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the prepared pans and smooth the tops.
  6. Bake in the oven for 30 to 35 minutes, until the tops are browned and a toothpick inserted in the center comes out clean.
  7. Cool on a baking rack for 20 minutes, then turn the cakes out onto a baking rack to finish cooling.
  8. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, or hand mixer, combine the cream cheese, butter, vanilla on low speed.
  9. Add the confectioners’ sugar and mix until just smooth.
  10. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve & Enjoy!