For the Coconut Cake:

• 3 cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1 ½ cups coconut milk, stirred **

For the Coconut Simple Syrup:

• ¼ cup coconut milk solids **
• ¼ cup water
• ½ cup sugar
• ½ cup shredded coconut

For the Vanilla Bean Buttercream:

• 4 large egg whites
• 1 1/3 cup white sugar
• 2 cups unsalted butter, softened
• 2 teaspoons vanilla extract
• ½ vanilla bean, seeds scraped out

For the Decoration:

• 1M piping tip
• 4B piping tip
• soft gel paste food color
• white nonpareils

Instructions

Make the Coconut Cake:

1. Begin by pre-heating your oven to 350 degrees Fahrenheit (175°C). Prepare three 8-inch round cake pans by greasing them thoroughly and dusting them lightly with flour. This prevents sticking and ensures your cake layers release easily. Set these prepared pans aside.
2. In a separate large bowl, meticulously sift together the cake flour, baking powder, and salt. This step is crucial for achieving a light, airy texture and ensures even distribution of the leavening agents throughout the batter. Set the dry ingredients aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened unsalted butter on medium speed until it’s perfectly smooth and creamy. Gradually add the granulated sugar, continuing to beat for 3 to 5 minutes until the mixture becomes wonderfully light, fluffy, and pale in color. This creaming process incorporates air, contributing to the cake’s tender texture.
4. With the mixer still on medium-low speed, add the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the pure vanilla extract. Stop the mixer, and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are well combined.
5. Reduce the mixer speed to low. Carefully add half of the sifted dry ingredients to the butter mixture, mixing just until incorporated. Once partially mixed, slowly stream in the stirred coconut milk. After the coconut milk is mostly incorporated, add the remaining dry ingredients. Continue mixing on low until just combined, then increase to medium speed for no more than about 30 seconds to ensure a smooth, homogeneous batter without overmixing.
6. Evenly divide the prepared cake batter into the three greased and floured 8-inch cake pans. Bake for 22 to 25 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked. Cool the cakes on a wire rack for 10 to 20 minutes before gently removing them from their pans. While the cakes are still warm, generously brush them with the freshly made coconut simple syrup.

Make the Coconut Simple Syrup:

1. As your cake layers are baking in the oven, it’s the perfect time to begin preparing your coconut simple syrup. The goal is to have both the cakes and the syrup slightly warm when brushed, as this allows for maximum absorption and moisture.
2. In a small saucepan, combine the reserved coconut milk solids, water, and granulated sugar. Heat the mixture over medium-high heat, stirring occasionally, until all the sugar has completely dissolved and the syrup begins to gently simmer.
3. Once simmering, reduce the heat to low and stir in the shredded coconut. Allow the mixture to simmer gently for about 10 minutes, letting the flavors meld beautifully. Then, remove the saucepan from the heat.
4. After the cakes have cooled slightly and been removed from their pans, strain out the shredded coconut from the syrup (the solids can be discarded or saved for another use). Generously brush the warm coconut syrup over the tops of the still-warm cake layers. Allow the syrup ample time to soak and sink into the cakes (approximately 20 minutes) before wrapping them individually in plastic wrap and chilling them. Slightly chilling the cakes in the refrigerator makes them firmer and much easier to handle for assembly, or you can store them overnight for convenience.

Make the Vanilla Bean Buttercream:

1. In the heatproof bowl of a stand mixer, combine the large egg whites and white sugar. Whisk them together thoroughly until they are well combined.
2. Set the bowl over a saucepan of simmering water, creating a double-boiler. Ensure the bottom of the bowl does not touch the water. Whisking constantly to prevent the eggs from scrambling, heat the egg mixture until it registers 160 degrees Fahrenheit (71°C) on a candy thermometer. Once at temperature, carefully remove the bowl from the heat and transfer it to the stand mixer base.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes. Continue beating until the bottom of the bowl is no longer warm to the touch, and the meringue has transformed into a voluminous, fluffy, glossy, and firm meringue that holds stiff peaks.
4. Switch from the whisk attachment to the paddle attachment. With the mixer on low speed, begin adding the softened unsalted butter, one cube at a time, ensuring each piece is fully incorporated before adding the next. Continue mixing until the butter is fully integrated.
5. Add the pure vanilla extract and the scraped seeds from half a vanilla bean. Increase the mixer speed to medium-high and whip until the buttercream becomes incredibly silky, smooth, and light – this typically takes about 3 to 5 minutes. Don’t be alarmed if the buttercream appears to be curdled or “broken” at some point; simply continue mixing, and it will miraculously come together into a perfectly smooth and luscious frosting.

Assemble the Cake:

1. Place one cooled cake layer onto your desired serving plate or cake stand. Evenly spread approximately ½ cup of the delicious vanilla buttercream over the top of this first layer.
2. Carefully place the second cake layer on top, then add another generous layer of frosting. Finally, top with the last cake layer. Lightly coat the entire cake with a thin, even layer of frosting (this is often called a crumb coat), allowing some of the beautiful cake layers to subtly show through for a chic, semi-naked look.
3. To create the decorative crescent, load some pink and peach tinted buttercream into a piping bag fitted with a 1M piping tip. Pipe spirally rosettes, starting from the outside and swirling inwards, arranging them in a crescent shape around the top edge of the cake. Overlap a few rosettes to add depth and dimension to your design.
4. Fill in any gaps or spaces between the rosettes by piping smaller buttercream star buttons or kisses. Use both the 1M piping tip and a 4B piping tip, alternating between peach and pale green buttercream for a charming spring palette.
5. To add a final touch of whimsy and elegance, scatter white nonpareils over the decorated cake as desired, adding a lovely sparkle and texture.

1. Coconut Milk Preparation: Full-fat canned coconut milk naturally separates into a thicker solid cream and a thinner watery liquid. For the coconut simple syrup, you’ll need to scoop out about ¼ cup of the solid, richer coconut cream. For the cake batter, ensure you thoroughly stir and combine the remaining 1 ½ cups of coconut milk to create a homogenous liquid before adding it, ensuring consistent texture and flavor throughout your cake.
2. Storage and Serving: This cake is best stored in an airtight container in the refrigerator to maintain its freshness and structure, especially due to the buttercream. For optimal flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving. This allows the cake layers to soften slightly and the buttercream to become wonderfully creamy.
3. Make Ahead Tip: The cooled and syrup-brushed cake layers can be wrapped tightly in plastic wrap and refrigerated overnight, or even frozen for up to a month. This makes assembly on the day of serving much quicker and more convenient.
4. Decorating Flexibility: Feel free to customize your decorations! While the rosettes and nonpareils offer a delicate touch, a simple dusting of shredded coconut or fresh fruit can also create a stunning presentation.