Name: Coconut Layer Cake Recipe
Prep time: 30 min
Cook time: 28 min
Total time: 1 h 58 min
Cuisine: American
Ingredients: 2 cups cake flour; 2/3 cup all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 2 cups sugar; 1 cup salted butter (room temperature); 6 egg whites; 2/3 cup sour cream; 2 tsp coconut extract; 1 tsp vanilla extract; 13.66 oz can coconut milk; 1 1/2 cups sweetened shredded coconut; 6 1/2 cups powdered sugar; 2 cups salted butter (room temperature); 1 tsp vanilla extract; 1/2 tsp coconut extract; 2 tbsp melted butter; Shredded coconut for coating

Print Recipe·4 from 3 reviews

If you have a soft spot for heavenly desserts that bring a tropical touch to your table, this Coconut Layer Cake Recipe is going to be your new best friend. Imagine tender, moist layers infused with coconut milk and coconut extract, generously coated with a fluffy, buttery frosting, and finished off with a delicate cuddle of shredded coconut on the outside. There’s something so comforting and utterly delightful about each bite that makes this cake perfect for celebrations, special afternoons, or just when you want a slice of sunshine on your plate.

Ingredients You’ll Need

The image shows various baking ingredients neatly arranged on a white marbled surface. There is a large white bowl filled with bright yellow melted butter in the center. Surrounding it are smaller white bowls containing white granulated sugar, white flour, shredded white coconut, a pale cream substance with a smooth texture, and a pale beige powder. There are also two sticks of butter in paper wrappers placed side by side on the left. Additionally, four small white containers hold different dry ingredients including salt and baking powder. A small white bowl contains a dark liquid, possibly vanilla extract. A can of unsweetened coconut milk with a red and brown label is placed on the right side. The overall setup is clean and minimal with white bowls and containers creating a simple, bright look. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Coconut Layer Cake Recipe lies in its simple, thoughtful ingredients. Each component has a purpose, whether adding moisture, fluffiness, or that unmistakable coconut flavor that makes this cake unforgettable.

Cake flour (2 cups): Provides a tender crumb ensuring your cake stays light and soft.
All purpose flour (2/3 cup): Balances structure, keeping the layers from being too delicate.
Baking powder (2 tsp): Gives the cake that perfect rise and fluffiness.
Baking soda (1 tsp): Helps with leavening and adds a slight tenderness.
Salt (1 tsp): Enhances all the flavors, especially the sweetness and coconut notes.
Sugar (2 cups): Sweetens and contributes to that golden baked color.
Salted butter, room temperature (1 cup for cake + 2 cups for frosting): Adds richness and buttery flavor; softened to blend perfectly.
Egg whites (6): Lighten the batter for a fluffy texture without heaviness.
Sour cream (2/3 cup): Brings moisture and slight tang that balances the sweetness.
Coconut extract (2 tsp for cake + 1/2 tsp for frosting): Packs an intense coconut punch without overpowering.
Vanilla (1 tsp for cake + 1 tsp for frosting): Rounds out the flavor with warm, sweet notes.
Canned coconut milk (13.66 oz): The soul of the cake, offering creamy coconut flavor and moisture.
Sweetened shredded coconut (1 ½ cups for batter + extra for coating): Adds chewiness and texture with bursts of coconut taste.
Powdered sugar (6 ½ cups): For the frosting’s sweet, smooth finish.
Melted butter (2 tbsp for frosting): Enriches the frosting and makes it luxuriously creamy.

How to Make Coconut Layer Cake Recipe

Step 1: Prepare Your Oven and Pans

Preheat your oven to 350°F to get everything warm and ready. Line the bottoms of three 9-inch cake pans with parchment paper and lightly spray them with baking spray. This ensures the cakes slide out perfectly without sticking.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. This blend creates the foundation for those tender, well-risen layers that are the hallmark of this Coconut Layer Cake Recipe.

Step 3: Cream Butter and Sugar, Add Egg Whites

Using your stand mixer fitted with a paddle attachment, beat the sugar and room-temperature butter on medium speed for about 2 minutes—just until it’s light and fluffy. Then scrape down the sides and mix in the egg whites, combining everything without overmixing to keep the texture light.

Step 4: Incorporate Wet Ingredients and Flour Mixture

Add the sour cream, coconut extract, and vanilla to the bowl, mixing to combine. Slowly pour in the coconut milk while blending, then gradually fold in the flour mixture. Finally, gently mix in the shredded coconut to give your batter delightful texture.

Step 5: Bake the Cake Layers

Divide the batter evenly among the three prepared pans and place them on the center rack of the oven. Bake for about 28 minutes or until a toothpick inserted in the middle comes out clean or with just a few moist crumbs. Let your cakes cool completely on a wire rack before moving on.

Step 6: Make the Frosting

In the mixer bowl, combine powdered sugar, butter, vanilla, and coconut extract. Start mixing on low speed to avoid a sugar cloud, then crank up to medium-high and beat for 2 minutes until it looks smooth. Blend in the melted butter, then beat on medium-high for another 3 to 4 minutes until your frosting is fluffy, creamy, and white as a tropical cloud.

Step 7: Assemble the Layers

Once fully cooled, carefully level and remove the cakes from the pans. Place one layer onto your serving plate or cake stand, spread about a cup of frosting evenly over the top, then add the next layer. Repeat until all three layers are stacked with frosting between them.

Step 8: Frost and Decorate

Apply a thin crumb coat over the entire cake to trap crumbs and gently press shredded coconut onto the sides. Use any remaining frosting in a piping bag fitted with a star tip to add pretty swirls on top. Now your Coconut Layer Cake Recipe looks as heavenly as it tastes!

How to Serve Coconut Layer Cake Recipe

A three-layer light yellow cake with white frosting is shown, each layer separated by a thin layer of frosting. The outside is covered with shredded white coconut, giving it a textured look. One large piece of the cake is on a white plate, with a silver fork resting on it, and another piece is on a second white plate. The main cake sits on a white scalloped-edge cake stand with a white frosting flower on the remaining cake. The setting is on a white marbled surface with a cup of coffee nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like toasted coconut flakes, fresh pineapple slices, or a sprinkle of edible flowers elevate this cake visually and texturally. They add fresh contrasts and make each slice feel extra special.

Side Dishes

This cake pairs wonderfully with tropical fruit salads, tangy mango sorbet, or even a dollop of whipped cream infused with lime zest. The contrasts balance the richness and highlight the coconut’s natural sweetness.

Creative Ways to Present

Serve individual slices on colorful plates with a drizzle of passion fruit coulis or a dusting of toasted coconut sugar. For parties, consider mini versions as cupcakes topped with the same frosting and shredded coconut for bite-sized delights.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it perfect for enjoying over several days without losing its charm.

Freezing

You can freeze the un-frosted cake layers wrapped well in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before frosting and assembling your Coconut Layer Cake Recipe for a fresh-from-the-oven taste at any time.

Reheating

For the best experience, serve this cake chilled or at room temperature. If you prefer it slightly warm, let it sit at room temperature for an hour before serving; microwaving is not recommended as it affects the frosting texture.

FAQs

Can I use regular milk instead of coconut milk?

While regular milk will work, using coconut milk is key to achieving that lush, tropical flavor and moist texture that defines this Coconut Layer Cake Recipe. For best results, stick with coconut milk.

Is this recipe suitable for making cupcakes?

Absolutely! The batter works beautifully in cupcake liners. Adjust baking time to around 18-20 minutes and enjoy adorable, portable versions of your favorite coconut cake.

Can I substitute shredded sweetened coconut with unsweetened?

Yes, but keep in mind that unsweetened coconut will reduce the overall sweetness. You might want to increase sugar slightly or enjoy the cake with a sweeter frosting to balance the flavors.

What’s the best way to prevent the cake from drying out?

Make sure not to overbake by checking doneness with a toothpick, and store leftovers properly wrapped or in an airtight container. The sour cream and coconut milk already help keep the cake nice and moist.

Can I make this Coconut Layer Cake Recipe vegan?

To make it vegan, substitute butter with plant-based margarine, use aquafaba instead of egg whites, and choose non-dairy sour cream. Keep in mind that texture and taste will vary, but you can still capture the delicious coconut essence.

Final Thoughts

There’s something truly magical about this Coconut Layer Cake Recipe that makes it stand apart from ordinary cakes. It’s a celebration of tropical flavors and tender textures that are easy to love and impress with. I really encourage you to give it a try—you might just find yourself making it again and again for all your special moments and cozy days alike!