Coconut Layer Cake
- 10 tablespoons butter, softened, plus more for greasing the pans and paper
- 2 cups all-purpose flour, plus more for dusting the pans
- 1 1/4 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons baking powder
- 3 cups shredded unsweetened coconut
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 recipe Vanilla Buttercream
- Heat the oven to 350 F.
- Grease the bottom and sides of two 9-inch round cake pans; cover the bottom with a circle of wax or parchment paper, grease the paper, and sift flour over the pans.
- Shake to distribute the flour evenly, turn the pans upside down, and tap over the sink to remove the excess flour.
- Cream the 1 1/4 sticks butter until smooth, then gradually add the sugar.
- Beat until light and fluffy, 3 or 4 minutes.
- Beat in the eggs, one at a time, then the vanilla.
- Combine the flour, baking powder, 1/2 cup of the coconut, and the salt; add to the egg mixture by hand, at a time, alternating with the milk.
- Stir after each addition until smooth.
- Pour the batter into the pans and smooth out the tops.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cakes comes out clean.
- Let the cakes cool in the pans for 5 minutes, then invert the pans and slide the cakes onto a rack to finish cooling.
- Fill, stack, and frost the layers directly on a large plate: Figure one-third of the icing and 1/2 cup coconut for the middle, one-third of the icing for the top, and one-third of the icing for the sides.
- Press the remaining coconut into the icing all over the cake.
- Serve or store at room temperature, covered.