Coconut Layer Cake

Introduction & Inspiration: A Savory Surprise in a Tropical Treat

Coconut Layer Cake is a classic dessert, often associated with celebrations, holidays, and special occasions. It’s a visually stunning cake, with its towering layers, fluffy frosting, and snowy coating of coconut. The flavor is rich, buttery, and intensely coconutty.

My inspiration for this adapted Coconut Layer Cake, like with the previous recipes, comes from my constant desire to create unexpected, yet harmonious, flavor combinations. The idea of pairing the sweet, tropical notes of coconut with the savory tang of pickles might seem counterintuitive, but it’s a surprisingly delightful combination when executed thoughtfully.

This is most emphatically not about making a “pickle cake.” We won’t be adding chopped pickles to the batter or frosting. Instead, we’re strategically incorporating pickle-inspired elements that will introduce a subtle savory note and complexity, playing off the sweetness and richness of the coconut.

It is subtlety that is the key.

Our goal is to create a surprising and intriguing flavor counterpoint, transforming a familiar dessert into a truly unique and memorable culinary experience.

Nostalgic Appeal: A Celebratory Cake, Reimagined

Coconut Layer Cake often evokes feelings of nostalgia, reminding us of family gatherings, festive celebrations, and the joy of sharing a special dessert with loved ones.

The towering layers, the fluffy frosting, and the generous coating of coconut create a visually impressive cake that’s perfect for making a statement.

Adding a “pickle twist” to this Coconut Layer Cake might seem like a bold move, but it’s a way to create a new and exciting culinary experience while still honoring the nostalgic appeal of this classic dessert.

It’s about taking a beloved cake and adding a touch of playful surprise, creating a dessert that will spark conversation and delight your taste buds (and, as always, perhaps lead to a few moments of delightful bewilderment, followed by appreciation!).

From Scratch Focus: Baking with Precision and Passion

This Coconut Layer Cake is a from-scratch recipe, meaning we’ll be making both the cake and the frosting from basic ingredients. This approach allows for greater control over the flavors and textures, resulting in a truly exceptional cake.

This from-scratch focus is all about embracing the process of baking. It’s about using high-quality ingredients, taking the time to follow the steps carefully, and enjoying the satisfaction of creating something beautiful and delicious from start to finish.

It’s a departure from shortcuts and pre-made mixes. It’s about connecting with the ingredients, understanding the baking process, and creating a cake that’s a testament to your culinary skills.

The effort is well worth it, as the result is a Coconut Layer Cake that’s far superior in flavor, texture, and overall quality to anything you could buy pre-made.

Flavor Goal: Coconut, Buttery, and Subtly Tangy

The flavor goal of this adapted Coconut Layer Cake is a harmonious blend of rich coconut, buttery sweetness, and a subtle, intriguing hint of pickle-inspired tanginess. We want the classic flavors of the cake – the coconut, the vanilla, the buttery richness – to be prominent, with a nuanced undercurrent that adds depth and complexity.

The cake layers will be moist, tender, and intensely coconut-flavored. The frosting will be light, fluffy, and not overly sweet, with a hint of coconut and vanilla. The shredded coconut coating will add texture and an extra layer of coconut flavor.

Our “pickle twist” will introduce a subtle layer of savory complexity that complements the sweetness and richness without overpowering them. It’s about creating a flavor profile that’s both familiar and surprisingly delightful.

Ingredient Insights: Balancing Coconut, Butter, and Tang

Let’s break down the ingredients, highlighting both the traditional elements and our pickle-inspired additions. This is where we build our unique flavor profile.

For the Cake:

• Unsalted Butter: Adds richness, flavor, and a tender crumb to the cake.
• All-Purpose Flour & Cake Flour: A combination of flours creates a cake that’s both tender and structurally sound.
• Baking Powder: A leavening agent that helps the cake rise.
• Kosher Salt: Balances the sweetness and enhances the other flavors.
• Sugar: Sweetens the cake.
• Eggs & Egg Whites: Add richness, structure, and moisture.
• Coconut Extract & Vanilla Extract: Enhance the coconut and vanilla flavors.
• Whole Milk: Adds moisture and helps to create a smooth batter.

For the Frosting:

• Sugar: Sweetens the frosting.
• Egg Whites: Create a light and airy meringue-based frosting.
• Unsalted Butter: Adds richness and a smooth texture to the frosting.
• Coconut Extract & Vanilla Extract: Enhance the coconut and vanilla flavors.
• Pinch of Kosher Salt: Balances the sweetness and enhances the other flavors.
• Sweetened Shredded Coconut: For coating the cake, adding texture and extra coconut flavor.

Pickle-Inspired Additions:

• Dill Pickle Powder (NEW!): We’ll add a tiny amount of dill pickle powder (made from finely ground freeze-dried dill pickles) to both the cake batter and the frosting for a subtle hint of pickle flavor.
• Pickle-Brined Coconut Milk (NEW!): We’ll substitute some of the whole milk in the cake batter with a mixture of coconut milk that has been briefly brined in a pickle brine solution.
• Finely Chopped Fresh Dill (NEW! – Optional Garnish): A sprinkle of fresh dill over the finished cake adds a fresh, herby note and visual appeal.

Essential Equipment

You’ll need some standard baking equipment to make this Coconut Layer Cake:

• Three 8-inch Round Cake Pans: For baking the cake layers.
• Parchment Paper: For lining the cake pans.
• Medium Bowl: For whisking together the dry ingredients.
• Large Bowl: For creaming the butter and sugar, and for making the frosting.
• Electric Mixer (Stand or Handheld): For creaming the butter and sugar, beating the eggs, and making the frosting.
• Measuring Cups and Spoons: For accurate measurement of the ingredients.
• Long Serrated Knife: For leveling the cake layers.
• Cake Stand or Platter: For assembling and serving the cake.
• Heatproof Bowl: For making the meringue-based frosting.
• Rubber Spatula: For folding and spreading.
• Small Bowl (for brining):
• Food Processor or Spice Grinder (Optional): For making dill pickle powder.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-inspired modifications:

For the Cake:

• 3 sticks (1 ½ cups) unsalted butter, at room temperature, plus more for the pans
• 1 ½ cups all-purpose flour, plus more for the pans
• 2 ¾ cups cake flour (not self-rising)
• 1 tablespoon plus ¼ teaspoon baking powder
• 1 ¼ teaspoons kosher salt
• 2 ¼ cups sugar
• 3 large eggs, plus 3 egg whites
• 1 tablespoon coconut extract
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1/2 cup canned coconut milk
• 1/8 cup dill pickle brine
• 1/8 teaspoon dill pickle powder

For the Frosting:

• 2 cups sugar
• 8 large egg whites
• 6 sticks (3 cups) unsalted butter, cut into pieces, at room temperature
• 1 tablespoon coconut extract
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1/8 teaspoon dill pickle powder
• 2 cups sweetened shredded coconut
• Finely chopped fresh dill (optional)

Step-by-Step Instructions

Let’s bake and assemble this coconut masterpiece! I’ll guide you through each step, incorporating our pickle-inspired modifications.

Step 1: Prepare the Pickle-Brined Coconut Milk (Optional, but Recommended). In a small bowl, combine the 1/8 cup of dill pickle brine with the 1/2 cup of coconut milk. Let sit while preparing other ingredients.

Step 2: Preheat Oven and Prepare Pans. Preheat the oven to 350°F (175°C). Butter three 8-inch round cake pans and line the bottoms with parchment paper, then butter the parchment. Dust with all-purpose flour and tap out the excess.

Step 3: Whisk Dry Ingredients. Whisk the all-purpose flour, cake flour, baking powder, dill pickle powder, and salt in a medium bowl. Set aside.

Step 4: Cream Butter and Sugar. Beat the butter and sugar in a large bowl with a mixer on medium speed until pale and fluffy, 3 to 5 minutes.

Step 5: Add Eggs and Extracts. Add the eggs and egg whites one at a time, beating well after each addition and scraping down the bowl as necessary. Beat in both extracts.

Step 6: Alternate Adding Dry Ingredients and Milk. Reduce the mixer speed to low and gradually beat in the flour mixture in three batches, alternating with the whole milk and the strained coconut milk/pickle brine mixture, starting and ending with the flour. Beat until just incorporated.

Step 7: Divide Batter and Bake. Divide the batter evenly among the prepared pans. Bake until the cakes are golden around the edges and a toothpick inserted into the centers comes out clean, 40 to 45 minutes.

Step 8: Cool Cakes. Transfer to racks and let the cakes cool in the pans for 15 minutes. Remove the cakes from the pans, remove the parchment, and return the cakes to the racks to cool completely.

Step 9: Make the Frosting – Combine Sugar and Egg Whites. While the cakes cool, make the frosting: Combine the sugar and egg whites in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water).

Step 10: Whisk Until Warm. Whisk until warm and the sugar is dissolved, 3 to 4 minutes.

Step 11: Beat into Meringue. Remove the bowl from the pan and beat with a mixer on medium speed until thick and glossy, 5 minutes. Increase the speed to medium-high and beat until stiff peaks form and the bottom of the bowl is cool, 7 more minutes.

Step 12: Add Butter Gradually. Reduce the speed to medium-low; Add the butter a few tablespoons at a time, beating well after each addition. (It’s OK if the frosting looks separated—just beat on medium-high speed until smooth again.)

Step 13: Add Extracts, Salt and Pickle Powder. Add both extracts, dill pickle powder, and the salt and continue beating until fluffy, 3 to 5 minutes.

Step 14: Assemble the Cake – Level Cakes (Optional). Trim the tops of the cakes with a long serrated knife to make them level, if necessary.

Step 15: Frost the Layers. Place 1 cake layer on a cake stand or platter. Spread with 1 cup frosting. Place the second layer on top and spread with another 1 cup frosting. Place the remaining cake layer on top and spread the remaining frosting over the top and sides of the cake.

Step 16: Coat with Coconut. Press the coconut into the sides of the cake. Garnish with finely chopped fresh dill (optional).

Troubleshooting

Potential problems, and solutions!

Problem: Cake layers are dry. Don’t overbake the cakes. Make sure to use the correct amount of flour and liquid.

Problem: Frosting is too soft/runny. Make sure the butter is at the correct temperature (cool room temperature). Beat the frosting long enough to incorporate the butter fully. If it’s still too soft, chill it for a bit.

Problem: Frosting is separated. Keep beating! The frosting will come back together.

Problem: Pickle flavor is too strong/not strong enough. Adjust dill pickle powder and the brining time of the coconut milk next time.

Tips and Variations

Here are some extra tips and creative variations to customize your Coconut Layer Cake:

Tip 1: Use High-Quality Ingredients. The quality of the butter, coconut extract, and coconut will significantly impact the flavor of the cake.

Tip 2: Don’t Overbake the Cake Layers. Overbaked cakes will be dry.

Tip 3: Make Sure the Frosting is Smooth and Fluffy. The meringue-based frosting should be beaten until stiff peaks form and the butter is fully incorporated.

Variation 1: Add a Layer of Pineapple Filling. Add a layer of crushed pineapple or pineapple preserves between the cake layers for a tropical twist.

Variation 2: Use Toasted Coconut. Toast the shredded coconut before pressing it onto the cake for a deeper, nuttier flavor.

Variation 3: Make Cupcakes. Divide the batter among cupcake liners and bake for a shorter amount of time.

Variation 4: Add some lemon or lime zest to the cake batter.

Serving and Pairing Suggestions

This adapted Coconut Layer Cake is a show-stopping dessert that’s perfect for:

Serving Suggestion 1: Celebrations and Holidays. A beautiful and delicious cake for birthdays, anniversaries, or other special occasions.

Serving Suggestion 2: Potlucks and Gatherings. A crowd-pleasing dessert that’s sure to impress.

Serving Suggestion 3: Afternoon Tea. A delightful accompaniment to a cup of tea.

Serving Suggestion 4: Dessert. A rich and satisfying ending to any meal.

Pairing Suggestion 1: Coffee. A strong cup of coffee balances the sweetness of the cake.

Pairing Suggestion 2: Tropical Fruit Salad. Serve with a side of fresh tropical fruits, such as mango, pineapple, and papaya.

Pairing Suggestion 3: Sparkling Wine. A light and bubbly wine complements the richness of the cake.

Pairing Suggestion 4: A glass of milk.

Nutritional Information

This cake is a very rich dessert.

• Calories: 500-700 per slice (depending on size and ingredients)
• Fat: 30-45g
• Saturated Fat: 20-30g
• Sodium: Variable, depending on the added salt and pickle elements
• Carbohydrates: 50-70g
• Sugar: 40-60g
• Protein: 5-8g These are estimates. Actual values will vary. This cake is primarily a source of carbohydrates and sugar, with a significant amount of fat.

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Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We brine some coconut milk in pickle brine. We make a coconut cake batter with butter, sugar, eggs, coconut and vanilla extracts, flour, baking powder, salt, milk, strained brined coconut milk and dill pickle powder. We bake the batter in three layers. We make a meringue-based frosting with sugar, egg whites, butter, coconut and vanilla extracts, salt, and dill pickle powder. We assemble the cake by layering the cake layers with frosting and coating the cake with shredded coconut.

Q&A:

Q: Can I make this cake without the pickle-inspired additions? A: Absolutely! You can omit the dill pickle powder and the pickle-brined coconut milk and make a traditional Coconut Layer Cake. Simply use 1 1/2 cups of whole milk in the batter.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers ahead of time and store them, wrapped tightly, at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the frosting ahead of time and store it in the refrigerator for up to 3 days. Assemble the cake just before serving.

Q: How long will leftovers last? A: Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Q: I don’t have cake flour. Can I use all-purpose flour instead? A: Yes, but the cake will be slightly less tender. For the best results, use cake flour if you have it.

Q: I am hesitant about adding the pickle flavor. Is it very strong? The additions are subtle, but they’re optional.