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Coffee and Coconut Layer Cake

moka coffee pot
A perfect fusion of strong coffee and coconut’s tropical sweetness, layered with a creamy, rich texture that’ll make your taste buds dance.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 10 servings
Calories 350 kcal

Ingredients
  

For the Cake:

  • 1 cup brewed coffee cooled
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 1 cup shredded coconut

For the Coconut Buttercream:

  • 1 cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 2 tbsp coconut milk
  • 1 tsp vanilla extract
  • 1 cup shredded coconut for topping

Instructions
 

  • Preheat the oven to 350°F and grease two 8-inch round cake pans.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another bowl, beat butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in brewed coffee, vanilla extract, and sour cream.
  • Fold in shredded coconut.
  • Pour the batter into the pans and bake for 30-35 minutes or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack.
  • For the buttercream, beat softened butter with powdered sugar until smooth.
  • Add coconut milk and vanilla extract, and mix until fluffy.
  • Once the cakes are cool, frost them with the coconut buttercream and sprinkle shredded coconut on top.
  • Slice, serve, and bask in the glory of your creation.

Notes

Nutritional Values (Per Serving)

  • Calories: 350
  • Total Fat: 22g
  • Saturated Fat: 15g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 4g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 6%
  • Calcium: 4%
  • Iron: 5%
  • Potassium: 3%
  • Magnesium: 4%

Additional Notes/Tips to Enhance Flavor

  • Toast the shredded coconut before topping the cake for an extra crunchy texture and nutty flavor.
  • If you love a stronger coconut flavor, try adding a few drops of coconut extract to the buttercream.
  • Serve with a side of your favorite coffee – the perfect pairing, obviously.
  • Store in an airtight container for up to 3 days, though it probably won’t last that long.