Coconut Layer Cake with German Buttercream

Ingredients

• 2.5 cups Cake flour (sifted or whisked to break up lumps)
• 2 sticks Unsalted butter (Kerrygold recommended) (room temperature, cut into cubes)
• 1.5 cups Granulated sugar (divided for cake and buttercream)
• 4 large Large eggs (room temperature)
• 0.5 teaspoon Kosher salt
• 2 teaspoons Baking powder
• 3 tablespoons Virgin coconut oil (softened, half for batter, half for frosting)
• 1 cup Full‑fat unsweetened coconut milk (well‑shaken; reserve remaining for soaking layers)
• 2 teaspoons Vanilla bean (half) or vanilla extract (seeds scraped from half a bean; optional extract if bean unavailable)
• 4 Egg yolks (for buttercream) (room temperature)
• 1 cup Whole milk (for buttercream custard)
• 12 oz Unsalted butter (for buttercream) (cut into cubes, room temperature)
• 2 tablespoons Virgin coconut oil (for buttercream)
• 30 g Cornstarch (about 2 tablespoons)
• 0.75 cup Granulated sugar (for buttercream) (split; half mixed with yolks, half with cornstarch)
• 1.5 cups Unsweetened shredded coconut flakes (toasted; extra for coating)
• 1 pinch Salt (for buttercream)

Instructions

1. Preheat Oven & Prepare Pans

   Preheat the oven to 350°F (177°C). Brush each 8‑inch aluminum pan with softened virgin coconut oil, line the bottom with a parchment round, and smooth out any air bubbles.

   Time: PT10M

   Temperature: 350°F

2. Measure Coconut Milk

   Shake the can of full‑fat unsweetened coconut milk vigorously, measure 1 cup into a measuring cup, and set the remainder aside for later soaking.

   Time: PT2M

3. Combine Dry Ingredients

   In a bowl whisk together 2½ cups cake flour, ½ tsp kosher salt, and 2 tsp baking powder until evenly distributed.

   Time: PT3M

4. Cream Butter and Sugar

   In the stand mixer fitted with the paddle, beat 2 sticks (1 cup) softened butter with 1½ cups granulated sugar on medium‑high speed for about 5 minutes, until the mixture is pale, fluffy, and almost white.

   Time: PT5M

5. Add Eggs and Vanilla

   Add the 4 large eggs one at a time, beating well after each addition. Then add 2 teaspoons vanilla (seeds from half a bean) and mix briefly.

   Time: PT2M

6. Incorporate Wet and Dry Mixes

   With the mixer on low, add the dry flour mixture in three parts, alternating with the coconut milk (including the 1 cup measured earlier). Begin and end with dry ingredients. Mix just until incorporated; stop as soon as the last streak of flour disappears.

   Time: PT5M

7. Fold in Coconut Oil

   Remove the paddle, add 3 tbsp softened virgin coconut oil, and fold the batter by hand with an offset spatula until fully incorporated.

   Time: PT2M

8. Divide Batter Evenly

   Weigh the batter and divide it equally among the three prepared pans, smoothing the tops with an offset spatula.

   Time: PT2M

9. Bake the Cakes

   Place one pan on the middle rack and the other two on the upper and lower thirds. Bake for about 25‑30 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean and the tops are lightly golden.

   Time: PT30M

   Temperature: 350°F

10. Cool & Level Layers

    Allow the cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack. Once completely cool, level each layer with a serrated knife to create flat surfaces.

    Time: PT15M

11. Toast Coconut Flakes

    Spread 1½ cups unsweetened shredded coconut on a sheet pan and toast in the oven (still at 350°F) for 5‑7 minutes, stirring once, until golden‑brown and fragrant. Remove and let cool.

    Time: PT7M

    Temperature: 350°F

12. Make Custard Base for Buttercream

    In a small saucepan, combine 1 cup milk, ½ of the ¾ cup sugar, the vanilla seeds and pod, and bring to a gentle simmer over medium‑low. In a bowl whisk together the remaining ½ cup sugar, 30 g cornstarch, and 4 egg yolks until pale. Temper the yolks by whisking in about two‑thirds of the hot milk, then return everything to the saucepan.

    Time: PT10M

13. Thicken Custard

    Bring the mixture to a boil and continue whisking for 30 seconds until it thickens into a glossy pudding.

    Time: PT1M

14. Cool Custard Quickly

    Transfer the hot custard to a shallow bowl, cover with plastic wrap pressed directly onto the surface, and place in an ice bath for about 5 minutes until it reaches room temperature.

    Time: PT5M

15. Whip German Buttercream

    In the stand mixer fitted with the paddle, beat 12 oz (3 sticks) softened butter until creamy. With the mixer on medium speed, slowly add the cooled custard a tablespoon at a time, mixing until fully incorporated. Switch to the whisk attachment and beat on medium‑high until the buttercream is light, fluffy, and holds soft peaks. Add 2 tbsp virgin coconut oil and a pinch of salt, then whisk briefly to combine.

    Time: PT7M

16. Soak Cake Layers

    Using a pastry brush, dab the reserved coconut milk onto the top of each cooled cake layer (one thin round of dabbing per layer) to moisten without making it soggy.

    Time: PT5M

17. Assemble the Cake

    Place the first layer on a cake stand, spread an even layer of buttercream to the edges. Add the second layer, repeat the buttercream, then place the third layer upside‑down (so the smooth side faces up) and frost the top and sides with the remaining buttercream.

    Time: PT15M

18. Coat with Toasted Coconut

    While the frosting is still soft, press toasted coconut flakes onto the top and sides of the cake, rotating the cake to achieve even coverage. Tap off excess coconut and set aside any leftovers.

    Time: PT5M

19. Final Chill & Serve

    Cover the assembled cake loosely with plastic wrap and refrigerate for 30 minutes to set the frosting. Serve at room temperature for optimal texture.

    Time: PT30M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

48 g

Fat

28 g

Fiber

3 g