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Coconut and Espresso Cream Layer Cake Recipe
Ingredients (24)
- 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 1 15-ounce can) sweetened cream of coconut (See Notes)
- 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 pure vanilla extract
- 1 tablespoon cocoa nibs (Optional)
Directions
Learn how to make this recipe at Serious Eats