Einkorn Coconut Layer Cake

This is a very moist and delicious recipe for the classic Coconut Layer Cake, adapted for einkorn flour. We are providing two...versions- a 4-layer cake for special occasions with an ample recipe for frosting so you’ll have plenty for decorating and a less sweet 2-layer cake that is easier to make and perfect for your family. If you want to cut the frosting in half, you should have enough for a naked cake. The dusting of unsweetened coconut flakes is what gives the cake coconut flavor, so however you decorate it, you’ll need the dusting inside and out. We love this cake and hope you will too!

5 Reasons to love this einkorn coconut layer cake

1. It’s Moist: No one likes a dry cake. This coconut cake is anything but dry!
2. It’s Versatile: With a 4-layer version for entertaining, and a simpler 2-layer version for a special family dessert, this recipe is totally adaptable.
3. It’s Nutritious: Made with Jovial Einkorn flour, this recipe is the healthiest it can be.
4. It’s Easy to Decorate: Decorating is a snap because the coconut flakes cover the frosting.
5. It’s a Hit With Everyone: This layer cake will be a favorite at your next family party.

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Homemade Coconut Layer Cake with Einkorn Flour

Einkorn Coconut Layer Cake - 2 Layers

Ingredients

For the cream of coconut:

• One half 13.5 ounce can coconut milk
• 1/3 cup (75 g) sugar
• Pinch salt 

For the cream cheese frosting:

• Two 8 ounces cream cheese, softened
• 8 tablespoons (113 g) unsalted butter, softened
• 1 ¼ cup (160 g) powdered sugar
• Pinch salt

For the cake:

• 1 ½ cups (180 g) jovial All-Purpose Einkorn Flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 6 tablespoons (85 g) unsalted butter, softened, plus more for greasing the pan
• ½ cup (100 g) sugar
• 2 large eggs
• 1 egg yolk
• ¼ cup (55 g) buttermilk (whole milk, kefir can be substitute buttermilk)
• 1 cup plus 2 tablespoons coconut flakes for dusting

Instructions

1. Make the cream of coconut: Combine coconut milk, sugar, and a pinch of salt in a saucepan. Cook on low heat for 15 minutes, stirring occasionally. Transfer to a clean bowl and set over ice to cool to room temperature.
2. Make the frosting: In the bowl of a standing mixer fitted with a paddle attachment, beat cream cheese and butter on medium speed for about 2 minutes until completely smooth. Sift in the powdered sugar and salt. Beat until fluffy. Refrigerate the frosting.
3. Make the cake: Preheat the oven to 325° F. Butter one 8-inch round cake pan. Line the bottom of the pan with parchment paper. Butter the parchment.
4. In a large bowl, sift the flour, baking powder, salt, and baking soda.
5. In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until combined. Increase speed to high and beat until light and fluffy, about 2 minutes. Reduce speed to medium. Add eggs and the egg yolk one at a time, beating well after each egg and scraping down the sides of the bowl with a spatula.
6. In a small bowl, combine cream of coconut and buttermilk.
7. Fold half of the dry ingredients into the egg mixture, then fold in half of the coconut mixture. Repeat.
8. Transfer the batter to the cake pan. Allow the batter to rest in the pans for 5 minutes so the flour has a chance to hydrate, then place cake in the oven.
9. Bake for 50 to 55 minutes or until a toothpick inserted in the centers comes out clean.
10. Cool in pan on wire racks for 10 minutes. Invert the cake on the racks. Cool the cake for 1 ½ hours before frosting. You may wrap the cake in plastic wrap and refrigerate for up to 4 hours.
11. Assemble the cake: Slice the cake in half horizontally with a long serrate knife. Place the bottom layer on a cake plate, placing strips of parchment under the edges to keep the plate clean. Spread the frosting evenly over the bottom layer with an offset spatula.
12. Dust the frosting with 2 tablespoons of coconut flakes.
13. Place the second layer on top. Frost the sides and top. Dust completely with remaining coconut flakes. You may use parchment paper to adhere coconut to cake.
14. The cake should be served within a few hours at room temperature. The cake can be stored in an airtight container for up to a day.

Einkorn Coconut Layer Cake- 4-layers

Ingredients

For the cream of coconut:

• One 13.5 ounce can coconut milk
• ¾ cup (150 g) sugar
• Pinch salt

For the cream cheese frosting:

• Four 8 ounces cream cheese, softened 
• 16 tablespoons (226 g) unsalted butter, softened
• 2 ½ cups (320 g) powdered sugar
• Pinch salt

For the cake:

• 3 cups (360 g) jovial All-Purpose Einkorn Flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• 12 tablespoons (170 g) unsalted butter, softened, plus more for greasing the pan
• 1 cup (200 g) sugar
• 4 large eggs
• 2 egg yolks
• ½ cup (105 g) buttermilk (whole milk, kefir can be substitute buttermilk)
• 1 cup plus 3 tablespoons coconut flakes for dusting

Instructions

1. Make the cream of coconut: Combine coconut milk, sugar, and a pinch of salt in a saucepan. Cook on low heat for 15 minutes, stirring occasionally. Transfer to a clean bowl and set over ice to cool to room temperature.
2. Make the frosting: In the bowl of a standing mixer fitted with a paddle attachment, beat cream cheese and butter on medium speed for about 2 minutes until completely smooth. Sift in the powdered sugar and salt. Beat until fluffy. Refrigerate the frosting.
3. Make the cake: Preheat the oven to 325° F. Butter two 8-inch round cake pans. Line the bottom of the pans with parchment paper. Butter the parchment.
4. In a large bowl, sift the flour, baking powder, salt, and baking soda.
5. In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until combined. Increase speed to high and beat until light and fluffy, about 2 minutes. Reduce speed to medium. Add eggs and the egg yolk one at a time, beating well after each egg and scraping down the sides of the bowl with a spatula.
6. In a small bowl, combine cream of coconut and buttermilk.
7. Fold half of the dry ingredients into the egg mixture, then fold in half of the coconut mixture. Repeat.
8. Divide the batter evenly between the cake pans. Allow the batter to rest in the pans for 5 minutes so the flour has a chance to hydrate, then place cakes in the oven.
9. Bake for 50 to 55 minutes or until a toothpick inserted in the centers comes out clean.
10. Cool in pans on wire racks for 10 minutes. Invert the cakes on the racks. Cool the cakes for 1 ½ hours before frosting. You may wrap the cakes in plastic wrap and refrigerate for up to 4 hours.
11. Assemble the cake: Slice both cakes in half horizontally with a long serrate knife. Place the bottom layer on a cake plate, placing strips of parchment under the edges to keep the plate clean. Spread the frosting evenly over the bottom layer with an offset spatula.
12. Dust the frosting with 1 tablespoon of coconut flakes.
13. Continue with two more layers, remembering to dust each layer of frosting with 1 tablespoon of coconut flakes.
14. Frost the sides and top. Dust completely with remaining coconut flakes. You may use parchment paper to adhere coconut to cake.
15. The cake should be served within a few hours at room temperature. The cake can be stored in an airtight container for up to a day.