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America’s Test Kitchen Coconut Layer Cake: A Slice of Southern Charm

My grandmother’s kitchen was a symphony of sweet aromas, but there’s one scent that always transported me: the unmistakable fragrance of toasted coconut. She had a knack for coaxing magic from simple ingredients, and her coconut cake was legendary – moist, intensely coconutty, and draped in a cloud of meringue. It was the centerpiece of every family gathering, a symbol of love and togetherness that I still crave to this day. I always wanted to try and recreate it. And while this America’s Test Kitchen version might not be exactly like hers, it’s a delicious tribute to that memory, a slice of Southern charm perfect for any occasion.

Recipe Overview

Prep Time: 1 hour
Cook Time: 45-50 minutes
Total Time: 2 hours 30 minutes
Servings: 12-20
Yield: 1 9-inch 4 layer cake
Dietary Type: Not specified

Ingredients

For the Cake:

5 large eggs
5 large egg whites
¾ cup cream of coconut
¼ cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 ¼ cups cake flour (9 ounces)
1 cup granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
8 ounces sweetened shredded coconut (about 8 ounces)
12 tablespoons unsalted butter, cut into 12 pieces, softened but still cool

For the Buttercream Frosting:

4 large egg whites
1 cup granulated sugar
⅛ teaspoon table salt (pinch)
1 lb unsalted butter, each stick cut into 6 pieces, softened but still cool
¼ cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract

Equipment Needed

Two 9-inch round cake pans
Measuring cups and spoons
Standing mixer with paddle and whisk attachments
Large measuring cup
Fork
Rubber spatula
Offset spatula or icing spatula
Paring knife
Wire racks
Rimmed baking sheet
Saucepan
Instant-read thermometer
Long serrated knife
Cardboard round (slightly larger than the cake)

Instructions

Prepare the Oven and Pans: Adjust oven rack to lower-middle position and heat oven to 325 degrees Fahrenheit. Grease two 9-inch round cake pans with shortening and dust with flour. Tap out any excess flour. This ensures the cakes release cleanly.
Combine Wet Ingredients: In a large measuring cup, beat the egg whites and whole egg with a fork to combine. Add the cream of coconut, water, vanilla extract, and coconut extract. Beat with the fork until thoroughly combined. Set aside. This creates a homogenous mixture that will emulsify with the dry ingredients later.
Combine Dry Ingredients: In the bowl of a standing mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Mix on the lowest speed to combine, about 30 seconds. This ensures even distribution of the leavening agent and salt.
Incorporate Butter: With the mixer still running on the lowest speed, add the butter 1 piece at a time, then beat until the mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 ½ minutes. This step is crucial for creating a tender cake crumb. The small pieces of butter will create air pockets during baking, resulting in a lighter texture.
Add Liquid Ingredients: With the mixer still running, add 1 cup of the liquid mixture. Increase the speed to medium-high and beat until light and fluffy, about 45 seconds. With the mixer still running, add the remaining 1 cup of liquid mixture in a steady stream (this should take about 15 seconds). Stop the mixer and scrape down the bowl with a rubber spatula, then beat at medium-high speed to combine, about 15 seconds. The batter will be thick. Scrape the bowl to ensure all ingredients are fully incorporated.
Divide and Bake: Divide the batter evenly between the prepared cake pans and level with an offset or rubber spatula. Bake until deep golden brown, the cakes pull away from the sides of the pans, and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off the oven. Rotating the cakes ensures even baking.
Cool Cakes: Cool the cakes in the pans on wire racks for about 10 minutes, then loosen the cakes from the sides of the pans with a paring knife. Invert the cakes onto the racks and then re-invert; cool to room temperature. Cooling upside down helps to flatten any domes that may have formed during baking, creating even layers for frosting.
Toast Coconut: While the cakes are cooling, spread the shredded coconut on a rimmed baking sheet. Toast in the oven until the shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature. Toasting the coconut deepens its flavor and adds a delightful crunch to the cake. Watch it carefully to prevent burning.
Prepare Buttercream: Combine the egg whites, granulated sugar, and salt in the bowl of a standing mixer. Set the bowl over a saucepan containing 1 ½ inches of barely simmering water. Whisk constantly until the mixture is opaque and warm to the touch and registers about 120 degrees Fahrenheit on an instant-read thermometer, about 2 minutes. This is a Swiss meringue buttercream technique, which ensures a stable and silky smooth frosting.
Transfer the bowl to the mixer and beat the whites on high speed with the whisk attachment until barely warm (about 80 degrees Fahrenheit) and the whites are glossy and sticky, about 7 minutes. Reduce the speed to medium-high and beat in the butter 1 piece at a time. Beat in the cream of coconut and coconut and vanilla extracts. Stop the mixer and scrape the bottom and sides of the bowl. Continue to beat at medium-high speed until well-combined, about 1 minute. The buttercream should be smooth and hold its shape.
Assemble the Cake: With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers. Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula. Hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing. Repeat steps 3 and 4 with the remaining cake layers. To ice the sides of the cake, scoop up a large dab of icing with the tip of the spatula and spread it on the sides with short side-to-side strokes. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.

Expert Tips & Tricks

Room Temperature Butter is Key: While the recipe calls for softened but cool butter, ensure it isn’t overly soft. Slightly cooler butter will cream better with the sugar and incorporate more air, resulting in a lighter cake.
Don’t Overbake: Overbaking is the enemy of moist cakes. Use a toothpick to test for doneness, but pull the cake from the oven as soon as the toothpick comes out clean or with a few moist crumbs attached.
Level the Layers: If your cake layers are uneven, use a long serrated knife to carefully level them before frosting. This will create a more visually appealing and stable cake.
Chill the Cake: After frosting, chill the cake for at least 30 minutes before serving. This will allow the buttercream to firm up and make slicing easier.
For Extra Coconut Flavor: Consider adding a tablespoon of coconut rum to the buttercream for an extra kick of coconut flavor.

Serving & Storage Suggestions

Serve this Coconut Layer Cake chilled or at room temperature. It’s a showstopper on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

To store: Wrap leftover cake tightly in plastic wrap and refrigerate. It will last for up to 3 days in the refrigerator. Bring to room temperature before serving for the best texture.

For longer storage: Freeze the cake, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	792.5 kcal	N/A
Calories from Fat	469 g	59%
Total Fat	52.2 g	80%
Saturated Fat	35.7 g	178%
Cholesterol	127.4 mg	42%
Sodium	362.6 mg	15%
Total Carbohydrate	76.9 g	25%
Dietary Fiber	2.4 g	9%
Sugars	53.3 g	213%
Protein	6.7 g	13%

Variations & Substitutions

Gluten-Free: Substitute the cake flour with a gluten-free cake flour blend. Be sure to check that the blend contains xanthan gum or add a teaspoon of xanthan gum to the dry ingredients.
Dairy-Free: Replace the butter in the cake and buttercream with a plant-based butter alternative. Use a dairy-free cream of coconut.
Lemon Coconut: Add the zest of one lemon to the cake batter and a tablespoon of lemon juice to the buttercream for a bright, citrusy twist.
Pineapple Coconut: Incorporate crushed pineapple (drained well) into the cake batter for a tropical flavor.

FAQs (Frequently Asked Questions)

Q: Why is it important to use cake flour in this recipe?
A: Cake flour has a lower protein content than all-purpose flour, which results in a more tender and delicate cake crumb.

Q: Can I use regular coconut milk instead of cream of coconut?
A: No, cream of coconut is much thicker and sweeter than regular coconut milk. It provides the intense coconut flavor and moisture that this cake needs.

Q: My buttercream looks curdled. What did I do wrong?
A: The butter may have been too cold or too warm when you added it to the meringue. Continue beating the buttercream on medium-high speed. It may come back together after a few minutes. If not, try chilling the buttercream for 15 minutes and then re-beating it.

Q: How can I prevent the coconut from burning while toasting?
A: Stir the coconut frequently and watch it closely. It can go from perfectly toasted to burnt very quickly.

Q: Can I make the cake layers ahead of time?
A: Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator.

Final Thoughts

This America’s Test Kitchen Coconut Layer Cake is more than just a recipe; it’s an invitation to create memories. It’s a labor of love, but the resulting moist, coconutty, and utterly irresistible cake is well worth the effort. Gather your ingredients, preheat your oven, and prepare to be transported to a tropical paradise with every bite. Don’t be afraid to experiment with variations, and most importantly, have fun! Share your creations and feedback – I’d love to hear about your coconut cake adventures. Pair it with a glass of chilled rosé for the perfect sweet ending.

America’s Test Kitchen Coconut Layer Cake Recipe