Coconut and Espresso Cream Layer Cake Recipe

Name: Coconut and Espresso Cream Layer Cake Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 175 min
Yield: 12
Ingredients: Baking spray; 2 1/4 cups (about 11 1/4 ounces) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 sticks (8 ounces) unsalted butter, at room temperature; 1 1/4 cups (about 8 3/4 ounces) granulated sugar; 3/4 cup (about 5 1/4 ounces) coconut sugar (see note); 1 cup (from 1 15-ounce can) sweetened cream of coconut (see note); 4 large eggs, at room temperature; 1 cup buttermilk, at room temperature; 2 teaspoons pure vanilla extract; 2 cups sweetened flaked coconut; 3 tablespoons instant espresso powder; 1 tablespoon boiling water; 1/2 cup sweetened condensed milk; 3 ounces cream cheese, softened; 1 cup confectioners’ sugar; 1/8 teaspoon salt; 3 cups heavy or whipping cream, chilled; 1 teaspoon pure vanilla extract; 1 tablespoon cocoa nibs (optional)

Serious Eats / María del Mar Cuadra

I've heard that layer cakes aren't as popular as the simpler ones because people don't have all that much time to bake. I get it. I love a dump-and-stir cake that comes together in the time it takes the oven to come to temperature, but sometimes...sometimes I need a little something extra, like an uncomfortably high heel (extra-desperate for those now as I've been nursing a broken toe for a full month) or cerulean sequined shorts. Also, it's my birthday month and I'm feeling festive and in a party and multi-layer cake kind of mood.

I made a coconut layer cake quite a while back. It was light and feathery, layered with coconut-cream cheese frosting and coated in a bittersweet chocolate shell. This version is a little different, and now, picking a favorite among the two is intensely difficult. The cake layers in this recipe are sturdier, using all-purpose rather than cake flour. They are also more moist and sugary, calling for a combination of granulated sugar as well as coconut sugar, which melt and caramelize during baking (do try coconut sugar straight out of the container, it's absolutely divine). In addition to coconut sugar, this cake packs in coconut flavor with sweetened cream of coconut and flaked coconut.

The idea for the espresso cream in between the layers came about when I had coffee with coconut milk a few weeks ago. I missed the richness of dairy in my coffee, but the aroma of espresso mingling with the scent of what I still associate with sultry summer evenings at the beach when the coconut suntan lotion is escaping your pores was irresistible. This whipped cream is flavored with instant espresso powder that's been bloomed with boiling water to release its flavor. To give the whipped cream body and stability, I add several ounces of cream cheese and confectioners' sugar, and, for extra richness, some sweetened condensed milk.

Assembly of this whole luscious affair is actually easy and the point is to allow the espresso cream to lick the sides of the cake, so slather it on without being too fussy. Once built, chill the cake so the cream is cool. The cream blends into the thin cake layers and each bite is nothing short of ethereal.

July 2012

Coconut and Espresso Cream Layer Cake Recipe

Prep 25 mins

Cook 20 mins

Active 60 mins

Cooling Time 2 hrs 10 mins

Total 2 hrs 55 mins

Serves 12 servings

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For the Cake Layers:

Baking spray
2 1/4 cups (about 11 1/4 ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/4 cups (about 8 3/4 ounces) granulated sugar
3/4 cup (about 5 1/4 ounces) coconut sugar (see note)
1 cup (from one 15-ounce can) sweetened cream of coconut (see note)
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons pure vanilla extract
2 cups sweetened flaked coconut

For the Espresso Cream:

3 tablespoons instant espresso powder
1 tablespoon boiling water
1/2 cup sweetened condensed milk
3 ounces cream cheese, softened
1 cup confectioners' sugar
1/8 teaspoon salt
3 cups heavy or whipping cream, chilled
1 teaspoon vanilla extract
1 tablespoon cacao nibs (optional)

For the Cake Layers: Adjust oven racks to upper middle and lower middle positions and preheat oven to 350°F (175°C). Spray three 9-inch round baking pans with baking spray. Line bottoms of pans with parchment paper rounds and once again spray with baking spray.
Whisk flour, baking powder, salt, and baking soda together in medium bowl; set aside. Beat butter, granulated sugar, and coconut sugar on medium speed until light and fluffy, 2 to 3 minutes. Add cream of coconut and beat to combine, about 1 minute. Add eggs, one at a time, beating until each egg is fully incorporated into batter prior to adding the following one.
Reduce speed to low and add flour mixture in three batches, alternating with buttermilk, scraping bottom and sides of bowl with rubber spatula as needed. Add vanilla and beat just to combine, about 5 seconds. Fold in coconut.
Divide batter equally among prepared pans. Place two cake pans side by side on top rack and third cake pan on bottom rack. Bake until cake tester inserted in center of cakes comes out clean, 20 to 25 minutes, alternating and rotating cake pans’ positions halfway through baking.
Transfer cakes to cooling racks and cool in pans 10 minutes. Turn cakes directly onto cooling racks and cool completely, about 1 hour. Once cooled, with a serrated knife, trim off any excess, ragged pieces of cake tops. Cut each cake in half to create 6 layers.
For the Espresso Cream and Assembly: Combine espresso powder and boiling water in small bowl. Stir in sweetened condensed milk; reserve.
Beat cream cheese, confectioners’ sugar, and salt on low speed until combined, about 20 seconds. Increase speed to medium and beat until fluffy, about 2 minutes.
Add sweetened condensed milk/espresso mixture and beat to combine, about 30 seconds. Reduce speed to low, add cream and vanilla, and beat to combine. Return speed to medium and beat until cream forms soft peaks, about 2 minutes.
Place one cake layer on cake stand or serving plate. Spread layer with about 1 cup whipped cream, then top with second cake layer and additional 1 cup whipped cream. Repeat procedure with remaining cake layers and cream. Sprinkle top with optional cocoa nibs. Chill cake 1 hour prior to serving. Store leftovers in refrigerator.

Special Equipment

Three 9-inch round cake pans, parchment paper, electric mixer, spatula, 2 cooling racks, serrated knife, offset spatula, cake stand or serving plate

Notes

If you can't find coconut sugar, palm sugar or light brown sugar can be used in its place.

I prefer Coco López brand cream of coconut for this recipe. Cream of coconut tends to separate. Prior to using, place it in a bowl and whisk it until smooth.

Nutrition Facts (per serving)
993	Calories
66g	Fat
94g	Carbs
10g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	993
% Daily Value*
Total Fat 66g	85%
Saturated Fat 43g	217%
Cholesterol 223mg	74%
Sodium 503mg	22%
Total Carbohydrate 94g	34%
Dietary Fiber 2g	8%
Total Sugars 70g
Protein 10g
Vitamin C 1mg	5%
Calcium 178mg	14%
Iron 2mg	12%
Potassium 294mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.