Decadent Coconut Layer Cake Recipe

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This Coconut Cake is moist, tender and full of coconut flavor. Two fluffy layers are infused with shredded coconut and coconut milk, and the coconut cream cheese frosting adds a subtle tang and rich coconut note. Toasted coconut flakes finish the cake for a pretty, celebratory look—perfect for holidays, birthdays, or any special occasion.

Two layers of light coconut cake combine with a silky coconut cream cheese frosting for a balanced sweetness and a hint of tang. The recipe uses unsweetened shredded coconut blended into a fine texture to enrich the crumb, while full-fat coconut milk keeps the cake extra moist.

If you enjoy layer cakes, also try Salted Caramel Cake, Classic Vanilla Birthday Cake, or Tiramisu Layer Cake for more inspiration.

WHY THIS RECIPE WORKS

• Coconut cake layers: The layers are infused with coconut for flavor and texture.
• Coconut cream cheese frosting: Adds richness and a slight tang that complements the cake.
• Great for celebrations: Elegant and flavorful, ideal for holidays or special events.

INGREDIENT NOTES

A few key ingredient tips to get the best result. For the full ingredient list see the recipe card below.

• Butter: Bring to room temperature 1–2 hours before baking for smoother creaming.
• Eggs: Use room temperature eggs for better emulsion and structure.
• Coconut: Unsweetened shredded coconut is blended to a flour-like texture to improve crumb and coconut flavor.
• Sour cream: Adds tenderness—measure and allow it to come to room temperature before mixing.
• Coconut milk: Full-fat coconut milk enhances flavor and keeps the cake moist.

STEP BY STEP INSTRUCTIONS – CAKE LAYERS

You will need either a stand mixer with a paddle attachment or a hand mixer, plus two 20 cm (8 in) round baking pans lined with parchment paper.

Preheat: Set the oven to 170ºC / 340ºF (conventional). Prepare two 20 cm baking pans lined with parchment paper.

STEP 1: Blend the unsweetened shredded coconut in a food processor until it reaches a flour-like consistency. Sift this blended coconut with the all-purpose flour, baking powder, baking soda and salt; set aside.

STEP 2: In a large bowl or stand mixer, cream the room-temperature butter and granulated sugar on medium-high speed until light and fluffy.

STEP 3: Add the eggs two at a time, mixing until combined. With the mixer on low speed, add half of the dry ingredients and mix until just combined.

STEP 4: Add the sour cream, coconut milk, vegetable oil, vanilla extract and optional coconut extract. Mix until just combined, then add the remaining dry ingredients and combine gently.

STEP 5: Divide the batter between the prepared pans and bake for 20–23 minutes, or until a cake tester inserted in the center comes out clean. Cool on a wire rack; after 10 minutes remove from pans and cool completely.

STEP BY STEP INSTRUCTIONS – FROSTING AND ASSEMBLING

STEP 6: For the frosting, cream the butter in a stand mixer fitted with the paddle attachment. Add cream cheese, vanilla bean paste, coconut milk and coconut extract and mix until smooth.

STEP 7: Add the sifted powdered sugar in two additions on low speed, allowing each addition to incorporate before adding the next. Scrape the bowl and finish mixing until smooth and spreadable.

STEP 8: To assemble, place a cake layer on your serving board or turntable, spread a generous layer of frosting, then top with the second layer. Apply a thin crumb coat and chill 20 minutes, then finish with the remaining frosting. Decorate with toasted coconut flakes if desired.

EXPERT BAKING TIPS

• Use a kitchen scale: Weighing ingredients in grams is the most accurate method and yields consistent results.
• Don’t overmix the batter: Fold gently at the end with a spatula to ensure everything is combined without developing excess gluten.
• Light vs. dark pans: Light-colored aluminum pans bake more gently and help avoid over-browning. Dark pans absorb more heat and can create a darker crust and drier edges.

FAQ

HOW TO STORE

Store a frosted coconut cake in an airtight container in the refrigerator. Allow it to come to room temperature before serving for the best texture and flavor. Best enjoyed within 1–2 days.

Other Layer Cake Recipes To Try

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