Ever wondered if coffee and coconut could ever be a match made in dessert heaven? Well, wonder no more. This Coffee and Coconut Layer Cake is here to make you question every other cake you’ve ever tried. Think about it: bold coffee flavor meets tropical coconut in a way that’s both exotic and comforting. Who knew your morning caffeine fix could double as a dessert? This cake doesn’t ask for your attention, it demands it. And trust me, it’ll get it with every fluffy bite. Enjoy it, or don’t, but it’s not leaving you alone.
Coffee and Coconut Layer Cake
A perfect fusion of strong coffee and coconut’s tropical sweetness, layered with a creamy, rich texture that’ll make your taste buds dance.
Ingredients
For the Cake:
- 1 cup brewed coffee cooled
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup shredded coconut
For the Coconut Buttercream:
- 1 cup unsalted butter softened
- 1 ½ cups powdered sugar
- 2 tbsp coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut for topping
Instructions
- Preheat the oven to 350°F and grease two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in brewed coffee, vanilla extract, and sour cream.
- Fold in shredded coconut.
- Pour the batter into the pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack.
- For the buttercream, beat softened butter with powdered sugar until smooth.
- Add coconut milk and vanilla extract, and mix until fluffy.
- Once the cakes are cool, frost them with the coconut buttercream and sprinkle shredded coconut on top.
- Slice, serve, and bask in the glory of your creation.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Potassium: 3%
- Magnesium: 4%
Additional Notes/Tips to Enhance Flavor
- Toast the shredded coconut before topping the cake for an extra crunchy texture and nutty flavor.
- If you love a stronger coconut flavor, try adding a few drops of coconut extract to the buttercream.
- Serve with a side of your favorite coffee – the perfect pairing, obviously.
- Store in an airtight container for up to 3 days, though it probably won’t last that long.
