Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 2 cups Granulated Sugar (400 g)
  • 1 cup Unsalted Butter, softened (227 g)
  • 4 Large Eggs, room temperature
  • 1 Tbsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 cup Unsweetened Coconut Milk (full-fat)
  • ½ cup Buttermilk, room temperature
  • 1 tsp Vanilla Extract
  • 1 tsp Coconut Extract
  • ¼ cup Granulated Sugar (for soak)
  • ¼ cup Water (for soak)
  • ¼ cup Coconut Milk (for soak)
  • 8 oz block Full-Fat Cream Cheese, cold (226 g)
  • 8 oz tub Mascarpone Cheese, cold (226 g)
  • ½ cup Unsalted Butter, softened (113 g)
  • 4 cups Powdered Sugar, sifted (480 g)
  • 1 tsp Vanilla Extract (for frosting)
  • ¼ tsp Pinch of Salt (for frosting)
  • 3 cups Sweetened Shredded Coconut, divided

Instructions:

  1. Prep and Preheat: Preheat oven to 350°F / 175°C. Grease and line the base of the three 8-inch cake tins with parchment circles. Lightly dust the sides with flour.
  2. Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and granulated sugar until light and fluffy (3–5 minutes). Scrape down the bowl.
  4. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and coconut extracts.
  5. Alternate Wet and Dry: Starting and ending with the dry mixture, alternate adding the flour mixture and the combined buttermilk/coconut milk mixture to the batter. Mix only until just combined. Do not overmix.
  6. Portion and Bake: Divide the batter evenly among the three prepared tins. Bake for 32–35 minutes, or until a skewer inserted into the center comes out clean.
  7. Cooling: Allow cakes to cool in the tins for 10 minutes, then invert onto a wire rack to cool completely (approximately 90 minutes).
  8. Prepare the Soak: While cakes cool, combine the sugar, water, and coconut milk in a small saucepan. Bring to a simmer until sugar is dissolved. Remove from heat and let cool slightly.
  9. Toast Coconut: Spread the 3 cups of shredded coconut on a baking tray. Bake at 350°F / 175°C for 5–8 minutes, tossing halfway, until golden brown. Let cool completely.
  10. Make the Frosting: Beat the softened butter until creamy. Add the cold cream cheese and cold mascarpone and beat on medium speed until smooth and no lumps remain. Gradually beat in the sifted powdered sugar, vanilla, and salt until the frosting is thick and creamy.
  11. Soak the Layers: Once the cakes are completely cool, brush the tops liberally with the prepared coconut syrup soak.
  12. Stack and Fill: Place the first cake layer on a serving platter. Spread one-quarter of the frosting evenly over the top. Repeat with the second layer. Place the final layer on top.
  13. Crumb Coat: Apply a very thin layer of frosting around the entire cake to seal in any crumbs (the 'crumb coat'). Chill the cake in the refrigerator for 15 minutes.
  14. Final Frosting: Apply the remaining frosting to the top and sides of the chilled cake. Use the back of a spoon or an offset spatula to create attractive swirls.
  15. Decorate: Gently press the toasted coconut onto the sides and top of the cake until fully coated.
  16. Serve or Chill: For the cleanest slices, chill the coconut cake for at least 1 hour before serving.