Coconut and Espresso Cream Layer Cake

Ingredients

• For the cake layers:
• Baking spray
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 sticks unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 3/4 cup coconut sugar
• 1 cup sweetened cream of coconut
• 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

Directions

1. For the cake layers: Move the oven racks to the upper middle and lower middle spots, then heat the oven to 350 degrees F. Coat three 9-inch round baking pans with baking spray. Fit parchment rounds into the bottoms, then spray the parchment too.
2. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda, and put it aside. In a mixer, beat the butter, granulated sugar, and coconut sugar on medium speed until the mixture looks pale and fluffy, 2 to 3 minutes. Beat in the cream of coconut until blended, about 1 minute. Add the eggs one at a time, mixing each one fully into the batter before the next goes in.
3. Turn the mixer to low. Add the flour mixture in three batches, alternating with the buttermilk, and stop to scrape the bottom and sides of the bowl with a rubber spatula when needed. Mix in the vanilla just until it disappears into the batter, about 5 seconds. Fold in the coconut.
4. Portion the batter evenly into the prepared pans. Set two pans next to each other on the top rack and the third pan on the lower rack. Bake until a cake tester poked into the centers comes out clean, 20 to 25 minutes, switching and turning the pans halfway through the baking time.
5. Set the pans on cooling racks and leave the cakes in the pans for 10 minutes. Turn the cakes out directly onto the racks and let them cool all the way, about 1 hour. When they are cool, use a serrated knife to neaten any uneven, ragged tops. Slice each cake horizontally in half so you have 6 layers.
6. For the espresso cream and assembly: In a small bowl, mix the espresso powder with the boiling water. Stir in the sweetened condensed milk and set the mixture aside.
7. Beat the cream cheese, confectioners' sugar, and salt on low speed until they come together, about 20 seconds. Raise the speed to medium and beat until fluffy, about 2 minutes.
8. Add the sweetened condensed milk and espresso mixture, and beat until incorporated, about 30 seconds. Lower the mixer speed, pour in the cream and vanilla, and mix until combined. Increase the speed to medium again and beat until the cream holds soft peaks, about 2 minutes.
9. Set one cake layer on a cake stand or serving plate. Cover it with about 1 cup whipped cream, then add the second cake layer and another 1 cup whipped cream. Continue layering with the rest of the cake layers and cream. Scatter the optional cocoa nibs over the top. Refrigerate the cake for 1 hour before serving. Store any leftovers in the refrigerator.