Coconut Ginger Layer Cake

This Coconut Ginger Layer Cake has made an appearance twice this year at two different events. It’s been a huge hit both times.  I love a coconut layer cake and prefer a white cake base. However, this one has a yellow cake flavored with ginger and laced with coconut flakes. Actually, yellow cake works better with the ginger flavor.

Imagine this: fluffy cake layers infused with buttermilk, ginger, and vanilla extracts. Then, add a hint of ground ginger for that extra kick. And don’t forget those sweetened coconut flakes! They’re the stars of the show, giving the cake a delightful texture.

Coconut Ginger butter Cream:

The buttercream frosting is also packed with sweetened coconut flakes, and ginger and vanilla extracts. Firstly, crumb coat the cake and chill it for a half hour. Then, secondly, spread the rest of this luscious buttercream over the cake.

Now, let’s talk about the final touches. So, after frosting, you sprinkle more sweetened coconut flakes on top.  Then, press some into the sides. It’s like a snowfall of coconut goodness. Scatter chopped candied ginger over the cake. These little gems add a burst of sweet and spicy flavor. This step is optional. However, I highly recommend it. this step adds extra flavor and visual appeal to the cake.

The ginger gives a zesty zing, while the coconut brings a sweet, creamy delight. Furthermore, buttermilk keeps the layers moist and tender, making each bite melt in your mouth.

This cake is perfect for any occasion. Birthday party? Check. Sunday brunch? Absolutely. Random Tuesday? Why not! It’s a showstopper that’s sure to impress your friends, family, and maybe even your pet parrot.

This  Coconut Ginger Layer Cake is a delight that’s easy to make and even easier to devour. It’s a cake that brings sunshine to your plate and a smile to your face. So, bake this delicious escape.

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Coconut Ginger Layer Cake

Course Dessert

Cuisine American

Keyword candied ginger, coconut, coconut cake, coconut ginger, ginger cake, ginger extract, layer cake

Prep Time 45 minutes

Cook Time 30 minutes

Chill Time: 30 minutes

Servings 12

Author Lora Wiley-Lennartz

Ingredients

For the cake:

• 2+1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground ginger
• 2 sticks one cup unsalted butter, room temperature
• 2 cups white granulated sugar
• 1 teaspoon ginger extract
• 1 teaspoon pure vanilla extract
• 5 eggs
• 1 cup buttermilk
• 1 cup unsweetened coconut flakes

For the coconut ginger buttercream frosting:

• 1 cup unsalted butter room temperature
• 1/4 cup buttermilk
• 8 cups confectionary sugar
• 1 teaspoon ginger extract
• 1 teaspoon pure vanilla extract
• 1 tablespoon ground ginger
• 3/4 cup sweetened coconut flakes

Garnish:

• 1/4 cup sweetened coconut flakes
• 1 cup chopped candied ginger

Instructions

Make the cake:

1. Preheat oven to 350F.
2. Grease and flour two 8' or 9' cake pans. Set aside.
3. Whisk together flour, baking soda, salt, and ground ginger in a bowl. Set aside.
4. Cream the butter and sugar together until fluffy.
5. Add the extracts.
6. Add the eggs one at a time. Make sure each is well combined before adding the next.
7. Turn the mixer down to low speed and alternate adding the dry ingredients with the buttermilk.
8. Beat in the coconut flakes.
9. Pour the batter into the prepared cake pans.
10. Bake for 30 minutes or until a knife inserted into the middle of the cakes comes out clean.
11. Let cool in the pans for 15-20 minutes. tDe-pan the cakes and transfer them to a wire rack. Let cool completely.

Make the coconut ginger buttercream

1. Place the softened butter in a mixer. Add the buttermilk, 3 cups of powdered sugar, and the ginger extract.
2. Beat on low speed until everything is combined.
3. Mix in the ground ginger.
4. Add the remaining powdered sugar 1 cup at a time.
5. If the mixture becomes too thick, thin out with additional buttermilk, adding one tablespoon at a time until the frosting is creamy and spreadable.
6. Beat in the shredded coconut.

Assemble the cake:

1. Use a serrated knife to trim the tops off the cake layers.
2. Place one trimmed layer upside down on a cake plate or cake stand.
3. Crumb coat the cake. Use an offset spatula to spread a thin layer of buttercream on the cake. Completely cover the sides and top. The layer on top should be thick.
4. Gently place the second layer on top, also upside down.
5. Cover with a thin layer of buttercream.
6. Chill for a half hour.
7. Remove from the fridge. Spread a thick layer of buttercream over the tops and sides.
8. Sprinkle the top of the cake with coconut flakes.
9. Scatter the candied ginger on the top of the cake.
10. Cut and serve.

Like this Coconut Ginger Layer Cake? Also, check out some of these other delicious recipes:

PUMPKIN APPLE GINGER SOUP

CORN FLAKES CHICKEN SCHNITZEL WITH APPLE SAUERKRAUT