Coconut Ginger Layer Cake with Ginger Flavor Extract

Coconut Ginger Layer Cake with Ginger Flavor Extract

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

35 minutes

Category

Ginger

This moist and tropical Coconut Ginger Layer Cake features depth from coconut milk, layers of tender crumb, and a vibrant ginger kick thanks to concentrated ginger flavor extract. Each forkful offers rich sweetness balanced by a zesty ginger undertone. Ideal for those searching for ginger‑infused cake, coconut ginger dessert, or extract‑flavored layer cake, it strikes a beautiful balance between indulgence and spice.

Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (60 g) brown sugar, packed
  • 2 large eggs
  • ⅓ cup (80 ml) coconut milk (full-fat)
  • ½ cup (120 ml) plain yogurt or sour cream
  • 1 tsp vanilla extract
  • ½ tsp ginger flavor extract (adjust for more zing)
  • ½ cup (45 g) shredded coconut (plus more for garnish)

Optional Frosting

  • Cream cheese or coconut‑cream frosting
  • Extra shredded coconut for topping

Directions

  1. Preheat & Prepare Pan
    Preheat oven to 175 °C (350 °F). Grease and line two 8-inch round cake pans for clean layering.

  2. Combine Dry Ingredients
    Whisk together flour, baking powder, baking soda, and salt in a bowl—ensuring even rising and tender crumb.

  3. Cream Butter and Sugars
    In a separate bowl, cream softened butter with granulated and brown sugar until light and fluffy—this creates a moist, flavorful base.

  4. Add Wet Ingredients
    Beat in eggs one at a time, then stir in coconut milk, yogurt (or sour cream), vanilla extract, and ginger flavor extract—maximize aromatic ginger presence. Fold in shredded coconut carefully.

  5. Bake Until Golden
    Divide batter evenly between prepared pans. Bake 30–35 minutes, until a toothpick inserted into the center emerges clean and cakes spring back when touched.

  6. Cool & Layer
    Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely. Spread frosting between layers and on top, then sprinkle with additional shredded coconut to garnish.

  7. Serve & Enjoy
    Slice the cake to reveal moist, coconut-laced layers brightened by ginger extract. Perfect as a tropical dessert or celebratory centerpiece.