Coconut Layered Cake


Buttercream & Coconut Frosting

4 cups Powdered Sugar
1 cup Unsalted Butter (softened)
1/4 cup Milk
1 tsp Vanilla Extract
2 cups Kentaste Desiccated Coconut


1 cup Unsalted Butter (softened)
1-2/3 cups Sugar
9 Eggs at room temperature
1/2 tsp Vanilla Extract
2 cups Kentaste Coconut Flour sifted
1 to 1-1/2 tsp Baking Soda</span
1/2 tsp Baking Powder
1 tsp Sea Salt
1-1/3 cups Milk


Buttercream & Coconut Frosting

1. Place butter in electric mixer and beat with paddle. Add sugar one cup at a time to combine. Add milk and vanilla and mix for 5 minutes until light and creamy.

2. After cakes have cooled, spread one layer of icing on top of cake that goes on bottom.

3. Sprinkle Kentaste desiccated coconut  on top, using fingers to place if necessary.

4. Place second cake on top and ice entire cake. Liberally apply coconut flakes using fingers to place with the coconut mixture


1.Pre-heat oven to 350°F. Grease two 9-inch or 8-inch layer pans. Line with parchment paper. Combine butter and sugar, and beat together for about 2 minutes using electric mixer. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture.

2. Combine the dry ingredients together and add one cup at a time, alternating with the milk. Beat batter for about five minutes on high speed.

3. Spoon batter into the two prepared cake pans and smooth tops. Bake for 35 minutes, or until toothpick inserted into the center of cake comes out clean.

4. Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting.

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