Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Powdered-Sugar Coconut Layer Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 12, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 15 mins Total Time: 4 hrs Yield: 1 9-inch-round cake The powdery softness of confectioners' sugar gives this cake an especially velvety crumb. For an especially interesting design, use a variety of open- and closed-star tips when piping the trees on top of the cake. For a how-to, go to marthastewart.com/coconut-cake-buttercream. Ingredients 14 tablespoons unsalted butter, room temperature, plus more for pans 4 ½ cups sifted cake flour (not self-rising), plus more for pans 1 tablespoon plus 1 teaspoon baking powder 1 ½ teaspoons coarse salt ¼ cup coconut oil, room temperature 3 ½ cups confectioners' sugar 9 large egg whites, room temperature, lightly beaten 1 tablespoon pure vanilla extract 1 can (13.5 ounces) unsweetened coconut milk ¾ cup sweetened shredded coconut 5 ½ cups Basic Buttercream Directions Preheat oven to 325 degrees. Brush two 9-by-2-inch round cake pans with butter; line bottoms with parchment. Butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of a mixer fitted with the paddle attachment, beat butter with coconut oil on medium speed until light and fluffy, about 3 minutes. Add confectioners' sugar; beat on low speed until combined, then increase speed to medium and beat until light and fluffy, 2 to 3 minutes more. Add egg whites and vanilla; beat until combined, about 1 minute. Reduce speed to low; beat in flour mixture in 3 batches, alternating with coconut milk in 2 batches, until just combined. Divide batter between prepared pans; smooth tops. Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cool in pans set on a wire rack 5 minutes. Turn out onto rack; let cool completely. With a serrated knife, trim tops of cakes level. In a bowl, fold shredded coconut into 1 cup buttercream. Spread evenly on one cake layer. Top with second cake layer, trimmed-side down. Reserve 2 cups buttercream; use remainder to spread a smooth layer over entire cake. Place reserved buttercream in a pastry bag fitted with a large star tip (such as Ateco #826). Use a tree-shaped cookie cutter to mark an overlapping pattern on top of cake, then fill in each tree by piping within markings: Working from bottom to top, hold pastry bag at a 45-degree angle and place tip on cake; squeeze while pulling forward and then up, releasing pressure to make pointed tips. Cake can be stored in refrigerator in an airtight container up to 1 day; bring to room temperature before serving. Will Anderson Rate it Print