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Coconut Ginger Layer Cake with Ginger Flavor Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Ginger
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
35 minutes
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
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2 cups (240 g) all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup (113 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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¼ cup (60 g) brown sugar, packed
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2 large eggs
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⅓ cup (80 ml) coconut milk (full-fat)
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½ cup (120 ml) plain yogurt or sour cream
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1 tsp vanilla extract
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½ tsp ginger flavor extract (adjust for more zing)
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½ cup (45 g) shredded coconut (plus more for garnish)
Optional Frosting
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Cream cheese or coconut‑cream frosting
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Extra shredded coconut for topping
Directions
Preheat & Prepare Pan
Preheat oven to 175 °C (350 °F). Grease and line two 8-inch round cake pans for clean layering.Combine Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt in a bowl—ensuring even rising and tender crumb.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.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.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.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.Serve & Enjoy
Slice the cake to reveal moist, coconut-laced layers brightened by ginger extract. Perfect as a tropical dessert or celebratory centerpiece.
Recipe Note
10 Frequently Asked Questions (FAQ)
How strong is the ginger flavor?
The ½ tsp of ginger extract imparts a noticeable, clean ginger punch. Adjust up or down based on your spice preference.
Can I use fresh ginger instead of extract?
Fresh grated ginger can be used—about 1 tbsp—but the flavor may be less uniform than with extract.
Is coconut milk necessary?
It adds richness and coconut flavor. You can swap with regular milk, but it may be less tropical in taste.
What frosting pairs best?
Cream cheese frosting adds tang and creaminess; coconut-cream frosting keeps the palette dairy-free and enhances the coconut vibe.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend and bake time should remain similar. Texture may vary slightly.
How long will the cake stay fresh?
Wrapped airtight at room temperature, it's good for 3 days; refrigerated up to 5 days.
Can I freeze it?
Yes! Wrap individual slices or layers well; freeze for up to 2 months. Thaw in the fridge before serving.
What extract brands can I use?
Use a high-quality ginger flavor extract like those from Nature’s Flavors—organic and natural options deliver clean, strong flavor.
Can I omit the coconut completely?
You can, but it will change the texture and flavor. The cake will still remain soft and spiced by ginger.
Can this be made into cupcakes?
Absolutely—line muffin tins, fill ⅔, bake ~18‑22 minutes until centers spring back.