Here’s a not so traditional coconut cake recipe, coconut cake layered with ginger buttercream, sesame seed brittle, and an apricot jam filling. The flavors balance well: the coconut is mild and rich, the ginger adds warmth, the apricot brings brightness, and the sesame brittle provides a crisp, nutty crunch.

Makes: One 8-inch (20 cm) three-layer cake (12–16 servings)

Coconut Cake

Ingredients

• 3 cups (360 g) cake flour
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (225 g) unsalted butter, softened
• 1¾ cups (350 g) granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 1 cup (240 ml) canned full-fat coconut milk
• 1 cup (80–90 g) unsweetened shredded coconut

Instructions

1. Heat oven to 350°F (175°C).
2. Grease and line three 8-inch cake pans.
3. Whisk together flour, baking powder, baking soda, and salt.
4. Cream butter and sugar until very light (4–5 minutes).
5. Add eggs one at a time.
6. Mix in vanilla and coconut extract.
7. Alternate adding dry ingredients and coconut milk.
8. Fold in shredded coconut.
9. Divide batter evenly.
10. Bake 25–30 minutes, until a toothpick comes out clean.
11. Cool completely.

---

Ginger Buttercream

Ingredients

• 2 cups (450 g) unsalted butter, softened
• 7 cups (840 g) powdered sugar
• 2–3 tbsp heavy cream or coconut milk
• 2 tbsp finely grated fresh ginger juice*
• 1 tsp vanilla
• pinch salt

*To make ginger juice: grate fresh ginger and squeeze through cheesecloth.

Instructions

1. Beat butter until fluffy.
2. Slowly add powdered sugar.
3. Add ginger juice, vanilla, salt, and cream.
4. Beat 5 minutes until silky.

For stronger flavor, add:

• ½ tsp ground ginger
• or 1 tsp finely minced crystallized ginger.

---

Sesame Seed Brittle

Ingredients

• ½ cup (100 g) sugar
• 2 tbsp water
• 1 tbsp light corn syrup or glucose
• ½ cup toasted sesame seeds
• pinch salt
• ½ tsp baking soda (optional for lighter texture)
• 1 tsp butter

Instructions

1. Toast sesame seeds.
2. Cook sugar, water, and syrup to a deep amber.
3. Stir in butter.
4. Add sesame seeds.
5. Add baking soda if using.
6. Spread thinly on a silicone mat.
7. Cool completely.
8. Break into shards or crush for cake layers.

---

Apricot Filling

Ingredients

• 1 cup (320 g) apricot jam
• 1 tbsp lemon juice
• 2 tbsp water
• pinch salt

Instructions

Warm together until smooth.
Cool before using.

If the jam has large fruit pieces, blend or strain.

---

Assembling

1. Make even layers of cake
2. Spread a thin layer of buttercream.
3. Pipe a buttercream border around the edge.
4. Fill center with apricot jam.
5. Sprinkle crushed sesame brittle over the jam.
6. Repeat with second layer.
7. Apply a thin crumb coat.
8. Chill 20 minutes.
9. Frost with remaining buttercream.

Decoration

• toasted coconut
• sesame brittle shards
• thin slices of crystallized ginger
• dried apricots (optional)

---

Flavor Tips

• Lightly toast the shredded coconut before folding it into the batter for a deeper coconut flavor.
• Brush the cake layers with a little coconut milk before filling if you prefer an extra-moist cake.
• Keep the brittle pieces away from the outer edge of the layers so they don’t make slicing difficult.
• The cake tastes even better after resting overnight in the refrigerator, then serving at room temperature.

This cake combines soft coconut sponge, tangy apricot filling, aromatic ginger buttercream, and crisp sesame brittle for a dessert with contrasting textures and balanced sweetness.