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Prep time
35 minutes
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Cook time
25 minutes
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Serves
14 to 16
Author Notes
This is a five-layer coconut cake with cream cheese frosting, inspired by the one at The Polo Bar in New York City. Although this recipe is not exactly the same, it has all the same components and tastes very similar to the original.
Tips and Tricks:
-If you prefer a more coconut-heavy flavor, you can try swapping whole milk for coconut milk, and/or adding a little coconut extract to the cake batter and frosting.
-The frosting recipe specified below makes enough to coat and fill the cake, but with layers that are on the thinner side. To have enough to fill the cake with thicker layers of frosting (as seen in the cake from Polo Bar), double the recipe by at least half.
-This cake also uses the hot milk method, which tempers the eggs before the cake goes into the oven, leading to a fluffier and more moist cake.
-To achieve a less-sweet and fluffy frosting, make sure to keep whipping until super light and fluffy. The fluffier it is, the more volume there will be, which will make it less sweet overall.
—Nea Arentzen
Ingredients
- Cake
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4
large eggs
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1 1/3 cups
granulated white sugar
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2 teaspoons
vanilla extract
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2 cups
all-purpose flour
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2 teaspoons
baking powder
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a pinch of salt
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1 cup
butter (2 sticks) salted butter, melted
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2/3 cup
whole milk (use coconut milk for a more coconut-heavy flavor)
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1
(10-ounce) bag unsweetened coconut flakes, such as Bob’s Red Mill
- Cream Cheese Frosting
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8 ounces
cream cheese, softened
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1/2 cup
(1 stick) salted butter, softened
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6 cups
confectioners sugar
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3 to 6 tablespoons
whole milk (use coconut milk for a more coconut-heavy flavor)
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1 teaspoon
vanilla extract
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1 teaspoon
white vinegar
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a pinch of salt
Directions
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Preheat the oven to 350ºF with a rack in the center position. Grease 2 (8-inch) cake pans.
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In a large bowl using an electric mixer, beat the eggs and sugar together on high speed until light and fluffy and pale in color, about 5 minutes. Mix in the vanilla extract until just combined (see tips and tricks to add more coconut flavor to the cake).
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In a separate small bowl, mix together the flour, baking powder, and salt.
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In a small saucepan over medium, warm the milk and butter together until the butter has melted (don’t let the milk boil).
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Starting and finishing with the flour, alternatively, fold in the flour and the butter/milk mixture using a rubber spatula. Transfer ⅔ of the batter into one cake pan, and ⅓ of the batter into the second. The goal is to get three even cake layers out of one, and two out of the other (five total). Bake the cakes until golden brown on the tops and a toothpick inserted into the middle comes out clean, 25 to 30 minutes (keep in mind that the one with less batter may need less time to bake, so check a few minutes prior). Let the cakes cool completely before removing them from the pan, and slicing them into layers.
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With the oven still on 350ºF, transfer half of the coconut flakes to a rimmed baking sheet, spreading out into an even layer. Toast the coconut in the oven until the edges begin to brown, 2 to 3 minutes. Stir and continue toasting for another 1 to 2 minutes (careful as the coconut browns quickly). Add the remaining untoasted coconut flakes to the toasted coconut and toss to combine.
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While the cakes cool, combine the softened cream cheese and butter in a large bowl. Using an electric mixer, beat on high speed until light and fluffy. With the mixer on low speed, add the confectioner's sugar, 2 tablespoons of the milk, vanilla, vinegar, and a pinch of salt. Beat on high speed until the cream cheese frosting is light and fluffy, adding more milk one tablespoon at a time as needed. (See Tips and Tricks section for frosting tip.)
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For assembly, spread some of the frosting across the first cake layer, then top with coconut flakes. Repeat with the remaining layers, then cover the top and sides of the cake with the remaining cream cheese frosting. Place the coconut flakes in your hand, and with a cupping motion, pat the flakes onto the sides of the cake. Cover the top with coconut as well (see videos for additional decorating tips). Serve immediately or cover and refrigerate for about 30 minutes to allow the frosting to set slightly.
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