Classic Coconut Layer Cake
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A delightful from-scratch, three-layer white butter cake made with beaten egg whites for a light texture. This makes a tender, delicate base for any classic coconut cake.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 35 mins | 10 mins | 1 3-layer 9-inch cake |
🔪 Key Equipment
- Three 9-inch round cake pans
- Medium bowl
- Large bowl
- Clean bowl
- Wire rack
- Electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Butter | Softened |
| 2 cups | Sugar | Granulated |
| 4 | Egg Yolks | Large |
| 4 | Egg Whites | Large |
| 1 1/2 teaspoons | Vanilla | Extract |
| 2 2/3 cups | Cake Flour | Sifted |
| 1/2 teaspoon | Baking Powder | Sifted |
| 1/2 teaspoon | Salt | Sifted for batter |
| 1/4 teaspoon | Salt | For egg whites |
| 1 cup | Milk | Room temperature |
Instructions
Step 1: Preparation and Dry Ingredients
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a separate bowl, sift together the 2 2/3 cups cake flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
Step 2: Mixing the Batter
- In a large bowl, cream the 1 cup butter. Gradually add the 2 cups sugar and beat until the mixture is light and fluffy.
- Add the 4 egg yolks one at a time, beating well after each addition. Stir in the 1 1/2 teaspoons vanilla.
- Add the dry ingredients to the creamed mixture alternately with the 1 cup milk, beginning and ending with the flour mixture. Mix on low speed until just combined.
Step 3: Whipping and Folding Egg Whites
- In a separate, clean bowl, beat the 4 egg whites with the 1/4 teaspoon salt until stiff, glossy peaks form.
- Gently fold the beaten egg whites into the cake batter in three additions until no white streaks remain.
Step 4: Baking and Cooling
- Divide the batter evenly among the three prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool in the pans on a wire rack for 10 minutes before inverting them to cool completely until ready to frost.
💡 Make-Ahead & Storage: Store the cooled cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days, or freeze for up to 1 month before frosting.
Original Recipe Scan
