Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coconut Layer Cake
Method
Coconut Layer Cake
- 1
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, cream together the softened butter and coconut milk until smooth. Add the eggs and vanilla extract, mixing until fully incorporated. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
- 2
Bake the Layers
Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- 3
Prepare Pineapple Rum Ice Cream
In a mixing bowl, combine 2 cups of heavy cream, 1 cup of crushed pineapple (drained), 1/2 cup of rum, and 1/2 cup of sweetened condensed milk. Whisk until well blended. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
- 4
Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of pineapple rum ice cream on top, then place the second cake layer on top. Optionally, frost the cake with whipped cream and sprinkle additional shredded coconut on the sides.
- 5
Serve
Slice the cake and serve with extra pineapple rum ice cream on the side. Enjoy your delicious Coconut Layer Cake!