✨My Coconut Layer Cake is made with soft, fluffy coconut cake layers filled with a rich and creamy homemade coconut pastry cream, frosted with a silky vanilla cream cheese frosting, and completely coated in shredded coconut for the perfect finish. Every bite is packed with delicious coconut flavor, balanced with creamy vanilla and the softest cake texture.✨ Cake ~Ingredients • 480 g all-purpose flour • 2 tbsp baking powder • 1 tsp salt • 2 tsp cornstarch • 240 g granulated sugar • 160 g light brown sugar • 1 cup (226 g) unsalted butter, softened • ⅔ cup (160 ml) neutral oil • 4 large eggs + 2 egg whites • 3 tbsp vanilla extract • 120 ml full-fat canned coconut milk • 80 ml cream of coconut • 100 g plain Greek yogurt • 1 tsp coconut extract (optional, but highly recommended) • 90 g finely shredded unsweetened coconut ~Instructions 1. Preheat the oven to 350°F Grease and line two 9-inch cake pans with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, salt, and cornstarch. 3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. 4. Add the oil and mix until combined. 5. Beat in the eggs and egg whites one at a time, then mix in the vanilla and coconut extract. 6. Stir together the coconut milk, cream of coconut, and Greek yogurt. 7. Alternate adding the dry ingredients and the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined. 8. Fold in the shredded coconut. 9. Divide the batter evenly between the prepared pans. 10. Bake for 30–38 minutes, or until a toothpick inserted in the center comes out clean. 11. Let the cakes cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely. ⸻ Coconut Pastry Cream ~Ingredients • 400 ml whole milk • 100 ml full-fat coconut milk • 80 g granulated sugar • 3 egg yolks • 30 g cornstarch • 25 g unsalted butter • 1 tsp vanilla extract • Pinch of salt ~After Cooking • 120 g finely shredded unsweetened coconut ~Instructions 1. Heat the whole milk and coconut milk until steaming. 2. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt. 3. Slowly whisk the warm milk into the egg mixture. 4. Return everything to the saucepan and cook over medium heat, whisking constantly, until thick. 5. Remove from the heat and stir in the butter and vanilla. 6. Fold in the shredded coconut. 7. Cover with plastic wrap touching the surface and chill completely before using. ⸻ Cream Cheese Frosting ~Ingredients • 2 sticks (226 g) unsalted butter, softened • 1 block (226 g / 8 oz) Philadelphia cream cheese, softened • 5–6 cups powdered sugar • 2 tsp vanilla bean paste or vanilla extract ~Instructions 1. Beat the butter until smooth and fluffy. 2. Add the cream cheese and beat until fully combined. 3. Mix in the vanilla and salt. 4. Gradually add the powdered sugar until the frosting is smooth, fluffy, and spreadable. ~Assembly 1. Once both cakes have cooled completely, level them if needed. 2. Slice each 9-inch cake horizontally into 2 even layers, giving you 4 cake layers total. 3. Place the first cake layer on your cake board or serving plate. 4. Pipe or spread a thin border of cream cheese frosting around the edge to create a dam. 5. Fill the center with an even layer of the chilled coconut pastry cream. 6. Top with the second cake layer and repeat the process until all four layers are stacked. 7. Cover the entire cake with a layer of cream cheese frosting, smoothing the top and sides with an offset spatula or bench scraper. 8. Gently press finely shredded unsweetened coconut all around the sides and over the top of the cake until it is completely coated. 9. Refrigerate the cake for at least 30 minutes before slicing for the cleanest cuts. #coconut #coconutcake #cakedecorating #EasyRecipe #CapCut - @sweetconfection