Coconut and Espresso Cream Layer Cake Recipe

Ingredients (24)

• For the Cake Layers:
• Baking spray
• 2 1/4 cups (about 11 1/4 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 1/4 cups (about 8 3/4 ounces) granulated sugar
• 3/4 cup (about 5 1/4 ounces) coconut sugar (see note)
• 1 cup (from 1 15-ounce can) sweetened cream of coconut (See Notes)
• 4 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups sweetened flaked coconut
• For the Espresso Cream:
• 3 tablespoons instant espresso powder
• 1 tablespoon boiling water
• 1/2 cup sweetened condensed milk
• 3 ounces cream cheese, softened
• 1 cup confectioners’ sugar
• 1/8 teaspoon salt
• 3 cups heavy or whipping cream, chilled
• 1 teaspoon pure vanilla extract
• 1 tablespoon cocoa nibs (Optional)