Coconut Layered Heart Cake
Highlighted under: Baking & Desserts
I have always been a fan of coconut, and this Coconut Layered Heart Cake takes my love for this tropical flavor to a whole new level. Each slice reveals layers of moist coconut-infused cake, creamy frosting, and a hint of vanilla that makes it utterly irresistible. This cake is not just a treat; it's a delightful centerpiece for any special occasion. I can't wait for you to try this recipe and share it with your loved ones, as it’s bound to become a favorite at your gatherings.
When I first baked this Coconut Layered Heart Cake, the kitchen filled with the sweet aroma of coconut that instantly transported me to a tropical paradise. I experimented with the layering technique, and it worked beautifully, creating an airy texture that complemented the creamy frosting perfectly. Each bite has a delightful surprise of coconut flakes that adds a lovely crunch.
One of my favorite tips for this recipe is to use unsweetened shredded coconut for a more authentic taste. I also recommend chilling the cake after frosting to set the layers, resulting in clean slices and an impressive presentation that your guests will admire. It truly is a labor of love and a showstopper for any occasion.
Why You Will Love This Cake
- Delicate coconut flavor that dances on your palate
- Beautiful heart shape ideal for special occasions
- Light and fluffy texture that's irresistible
Understanding the Ingredients
The choice of ingredients significantly impacts the flavor and texture of this Coconut Layered Heart Cake. All-purpose flour provides the necessary structure, while the shredded coconut not only enhances the coconut flavor but also adds delightful texture. Using buttermilk instead of regular milk adds acidity, which reacts with the baking powder to create a tender, fluffy cake. This combination is crucial in achieving that light texture that is so satisfying in every bite.
When selecting shredded coconut, opt for unsweetened to ensure balanced sweetness in the cake. Sweetened coconut can make the cake overly sugary, overshadowing the delicate coconut flavor. If you want to add even more coconut essence, consider using coconut extract in place of vanilla extract, but use it sparingly to avoid overpowering the cake's flavor.
Baking Tips for Perfection
Baking the cake layers requires careful attention to avoid overmixing the batter. Overmixing can lead to a dense texture rather than the light, airy cake we desire. Mix until the ingredients are just combined; small lumps are okay. Also, ensure that your oven is properly preheated to 350°F (175°C). An oven thermometer can help confirm accuracy, as baking is a science, and even a slight temperature discrepancy can affect the outcome.
To test if the cakes are done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If you pull it out and see wet batter, give the cakes a few more minutes. Remember that the cakes will continue cooking for a bit in the pans after being removed from the oven, so do not wait too long to transfer them to the wire rack.
Ingredients
Ingredients for Coconut Layered Heart Cake
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut for garnish
Make sure to use fresh ingredients for the best flavor!
Instructions
Instructions
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two heart-shaped cake pans. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the coconut milk and vanilla and beat until fluffy.
Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of frosting on top. Carefully place the second layer on top and frost the entire cake with the remaining frosting. Garnish with shredded coconut.
Chill and Serve
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
For an extra touch, you can drizzle melted chocolate on top before serving.
Pro Tips
- For a more intense coconut flavor, consider adding coconut extract to the batter.
Frosting Techniques
When making the frosting, the texture is key to both flavor delivery and appearance. Start with softened butter; if it's too cold, it won't blend smoothly with the powdered sugar, leading to lumps. Beat the butter until creamy and pale, then gradually add powdered sugar to avoid a sugary cloud that can make a mess. The addition of coconut milk will give the frosting a silky consistency that's easy to spread but don't hesitate to adjust with more sugar or milk to achieve your desired thickness.
For added visual appeal, consider toasting half of your shredded coconut to sprinkle on top of the frosted cake. Lightly toasting it brings out a nutty flavor that complements the coconut frosting beautifully, providing a contrast between the creamy texture and crunchy garnish.
Storage and Serving Suggestions
The Coconut Layered Heart Cake can be stored in the refrigerator for up to five days. Ensure it's well covered to maintain moisture. For longer storage, you can freeze the layers individually wrapped in plastic wrap, then foil, for up to three months. When you're ready to enjoy, simply defrost in the refrigerator overnight before frosting and serving.
To elevate your serving experience, accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A fresh fruit garnish, such as slices of pineapple or berries, can also enhance the tropical vibe of the cake. This not only adds flavor but makes for a beautiful presentation at any gathering.
Questions About Recipes
→ Can I use sweetened shredded coconut?
Yes, sweetened coconut can be used, but it will make the cake sweeter.
→ How long can I store the cake?
The cake can be stored in an airtight container in the refrigerator for up to 5 days.
→ Can I make this cake gluten-free?
Yes, feel free to substitute the all-purpose flour with a gluten-free flour blend.
→ What other flavors pair well with coconut?
Coconut pairs beautifully with flavors like pineapple, lime, and almond.
Coconut Layered Heart Cake
I have always been a fan of coconut, and this Coconut Layered Heart Cake takes my love for this tropical flavor to a whole new level. Each slice reveals layers of moist coconut-infused cake, creamy frosting, and a hint of vanilla that makes it utterly irresistible. This cake is not just a treat; it's a delightful centerpiece for any special occasion. I can't wait for you to try this recipe and share it with your loved ones, as it’s bound to become a favorite at your gatherings.
Created by: Emily
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut for garnish
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two heart-shaped cake pans. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Gradually add the wet ingredients to the dry, mixing until just combined. Gently fold in the shredded coconut.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the coconut milk and vanilla and beat until fluffy. Adjust the consistency with more coconut milk or powdered sugar as needed.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of frosting on top. Carefully place the second layer on top and frost the entire cake with the remaining frosting. Garnish with shredded coconut.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Extra Tips
- For a more intense coconut flavor, consider adding coconut extract to the batter.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 120mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 3g