Ultimate Coconut Layer Cake: Recipe, Tips, and FAQs
A silky meringue buttercream meets a tender crumb for an unforgettable tropical dessert.
Ultimate Coconut Layer Cake Recipe
When it comes to crowd-pleasing desserts, few cakes can rival the luscious appeal of a coconut layer cake. This recipe delivers moist cake layers, a pillowy coconut-infused frosting, and a generous blanket of sweetened coconut flakes for impressive texture and taste. Each component is crafted to showcase coconut in multiple forms, making every bite an immersive experience.
Why Choose Coconut Layer Cake?
- Distinctive Flavor: Coconut extract and sweetened coconut flakes infuse each layer for an authentic tropical profile.
- Impressive Presentation: Fluffy white layers with a snowy coconut topping look elegant for any occasion.
- Versatile Serving: Perfect for birthdays, holidays, and celebrations.
Ingredients
This cake is built on simple, accessible ingredients that come together for memorable results. Organize everything before starting to ensure a smooth baking process.
For the Cake:
- 3 sticks unsalted butter (room temperature), plus more for greasing pans
- 1 1/2 cups all-purpose flour, plus extra for dusting
- 2 3/4 cups cake flour (not self-rising)
- 1 tablespoon + 1/4 teaspoon baking powder
- 1 1/4 teaspoons kosher salt
- 2 1/4 cups sugar
- 3 large eggs + 3 egg whites
- 1 tablespoon coconut extract
- 1 teaspoon vanilla extract
- 1 1/2 cups whole milk
For the Frosting:
- 2 cups sugar
- 8 large egg whites
- 6 sticks unsalted butter (cut into pieces, room temperature)
- 1 tablespoon coconut extract
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 2 cups sweetened shredded coconut
Step-by-Step Directions
1. Prepare Cake Pans
- Preheat oven to 350°F (180°C).
- Butter three 8-inch round cake pans. Line bottoms with parchment, butter parchment, and dust with flour. Tap out excess flour.
2. Make the Cake Batter
- In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and fluffy (about 3–5 minutes).
- Add eggs and egg whites, one at a time, beating well after each addition. Scrape down the bowl as needed.
- Beat in coconut and vanilla extracts.
- Reduce speed to low. Gradually add flour mixture in three parts, alternating with milk, beginning and ending with flour mixture. Mix until just combined; do not overmix.
3. Bake the Cake Layers
- Divide batter evenly among prepared pans.
- Bake on the middle rack until cakes are golden at the edges and a toothpick in the center comes out clean, about 40–45 minutes.
- Cool cakes in pans for 15 minutes, then turn out onto wire racks. Remove parchment and allow cakes to cool completely before frosting.
4. Make the Coconut Frosting
- Combine sugar and egg whites in a heatproof mixing bowl set over a pan of simmering water (make sure water does not touch the bowl bottom).
- Whisk constantly until warm and sugar is dissolved, about 3–4 minutes.
- Remove from heat. Beat with a mixer on medium speed until thick and glossy, about 5 minutes.
- Increase mixer speed to medium-high; beat until stiff peaks form and the bowl bottom is cool, about 7 more minutes.
- Reduce speed to medium-low; add butter a few tablespoons at a time, beating well after each addition. (Frosting may look separated—if so, increase to medium-high and continue beating until smooth.)
- Add coconut extract, vanilla extract, and pinch of salt. Beat until very fluffy, about 3–5 minutes more.
5. Build and Frost the Cake
- If needed, trim tops of cakes with a serrated knife to level.
- Place one cake layer on a stand or platter. Top with 1 cup of frosting, spreading evenly to edges.
- Repeat with second layer and another cup of frosting.
- Place third layer on top and use remaining frosting to coat top and sides.
- Press shredded coconut into the frosted sides and top for full coverage.
What others are reading
Decoration and Serving Suggestions
Presentation is key to a memorable layered cake, and coconut’s natural snow-white flakes create an effortlessly beautiful finish. Consider these decorating tips:
- Use toasted coconut flakes for a golden hue and extra crunch.
- Arrange fresh berries (such as raspberries or strawberries) around the base for color contrast.
- Sprinkle edible flowers for a festive, springtime look.
Serve slices on elegant dessert plates alongside coffee or tea for a classic treat. This cake is wonderful for spring gatherings, Easter, or any event where a light yet decadent dessert is desired.
Baking Tips for Success
- Room Temperature Ingredients: Butter, eggs, and milk should be at room temperature for the smoothest batter and maximum cake rise.
- Measure Flour Properly: Spoon flour into measuring cups and level with a knife to avoid dense cake.
- Don’t Overmix: As soon as all ingredients are combined, stop mixing to maintain a tender crumb.
- Check for Doneness: Bake just until a toothpick comes out clean to avoid dryness.
- Cool Cakes Fully: Frosting will melt if applied to warm cake layers.
Frequently Asked Questions (FAQs)
Q: Can I make this cake in advance?
Yes! Bake and frost the cake up to one day in advance. Store covered at room temperature (cool conditions) or refrigerate if your environment is warm.
Q: Can I freeze coconut layer cake?
Freeze unfrosted layers, tightly wrapped, for up to 2 months. Thaw at room temperature before frosting and serving.
Q: Is it possible to make this cake gluten-free?
Use a cup-for-cup gluten-free flour blend in place of regular flour. Expect potential changes in texture and adjust baking time as needed.
Q: What should I do if my frosting separates?
If frosting appears curdled or separated during butter addition, keep beating vigorously; it will reincorporate and become creamy again.
Q: Can I substitute coconut milk for whole milk?
You can substitute coconut milk for an even deeper coconut flavor, but monitor consistency—some coconut milks are thinner and may affect batter texture.
Q: How should I store leftovers?
Wrap slices tightly and keep at room temperature up to 2 days, or in the refrigerator up to 5 days. For long-term storage, freeze individual slices and thaw before enjoying.
Nutrition and Allergen Information
| Component | Contains | Notes |
|---|---|---|
| Dairy | Butter, milk | Not suitable for dairy allergies |
| Eggs | Whole eggs, egg whites | Required for structure and frosting |
| Wheat/Gluten | Cake flour, all-purpose flour | Gluten-free substitutions possible |
| Tree Nuts | Coconut (technically a drupe) | Most tree nut allergies do not extend to coconut, but check with your healthcare provider |
Variations and Customizations
This coconut layer cake recipe is highly versatile—feel free to adjust flavorings and add-ins:
- Lemon or lime zest in the batter for citrusy brightness
- Almond extract to enhance the aromatic profile
- Switch shredded coconut for flaked or desiccated coconut for different textures
- Fill layers with fruit preserves or curd for a surprise twist
What Makes This Coconut Layer Cake Stand Out?
The driving features that set this cake apart from ordinary layer cakes include:
- Multiple coconut elements: Both cake and frosting are infused with coconut extract and finished with coconut flakes, ensuring flavor in every bite.
- Soft meringue buttercream: The frosting’s egg white base creates a light, silky texture that contrasts the moist, dense cake layers.
- Three imposing layers: Height and volume command attention at the dessert table.
- Simple decoration: No intricate piping required—just press shredded coconut onto the freshly frosted cake for a professional finish.
Expert Tips for Layer Cake Assembly
- Level cakes with a serrated knife so layers stack evenly.
- Apply a crumb coat: Spread a thin layer of frosting over cake first to trap crumbs, chill for 30 minutes, then frost the final layer for a cleaner look.
- Use a cake turntable to simplify frosting and decorating.
- Chill cake briefly after frosting to set the buttercream for neat slicing.
Serving Ideas and Pairings
- Serve with tropical fruit salad for a light, fresh finish
- Pair with coconut iced coffee or black tea for contrast
- Add a scoop of creamy vanilla ice cream for an indulgent dessert
How to Store and Transport Coconut Layer Cake
- Chill slightly before transport to stabilize frosting
- Use a cake carrier or deep box for safety
- Keep covered until serving to maintain freshness and prevent drying
Comparing Coconut Layer Cake to Other Layered Desserts
| Cake | Main Flavor | Texture | Frosting | Decoration |
|---|---|---|---|---|
| Coconut Layer Cake | Coconut | Moist, fluffy | Coconut buttercream | Coconut flakes |
| Chocolate Raspberry Cake | Chocolate, raspberry | Dense, rich | Chocolate buttercream | Raspberries, pistachios |
| German Chocolate Cake | Chocolate, coconut, pecan | Rich, sticky | Custardy coconut-pecan frosting | Coconut, pecan |
| Coffee-Toffee Crunch Cake | Coffee, toffee | Light, crunchy | Coffee buttercream | Heath bar pieces |
Frequently Asked Questions (FAQs)
Q: Can I use a different pan size?
A: Yes, but adjust baking time accordingly. Smaller pans increase cake height and require more baking time, while larger pans decrease height and bake more quickly.
Q: Does using cake flour make a difference?
A: Cake flour adds tenderness due to its low protein content and is recommended for this recipe’s structure, but you may substitute with all-purpose flour in a pinch.
Q: How do I prevent my cake from sticking?
A: Butter and flour your pans thoroughly, and use parchment for extra insurance against sticking and breakage.
Q: Is there a dairy-free version?
A: Replace butter and milk with plant-based versions, but note frosting texture may differ. Use coconut milk and vegan butter for best results.
Q: Can this cake be made as cupcakes?
A: Absolutely! Fill cupcake tins 2/3 full, bake at 350°F for 18–22 minutes, then frost and decorate each with coconut flakes.
Final Thoughts
This coconut layer cake is more than a dessert—it’s a showpiece that beautifully balances tender, buttery crumb with bold coconut flavor. With detailed directions, expert baking tips, and versatile serving suggestions, you can confidently bake and share this irresistible cake at any event. Whether served at a family meal or a festive celebration, each forkful will transport you to the tropics with its rich aroma and creamy texture. Gather your ingredients, follow the steps, and enjoy the compliments from every satisfied guest.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a65638695/coconut-pound-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a35928796/coconut-layer-cake-recipe/
- https://cabininthewoodsblog.com/coconut-cake/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43945052/layered-cakes/
Similar Articles
Read full bio of Sneha Tete
