Name: Coconut Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2.5 cups all-purpose flour; 1.5 cups granulated sugar; 0.5 cups unsweetened shredded coconut; 1 tablespoon baking powder; 0.5 teaspoon salt; 1 cup unsalted butter, softened; 4 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 0.5 cup unsweetened coconut milk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 0.5 cup heavy cream; 0.5 cup unsweetened shredded coconut; 1 teaspoon coconut extract

Where do I begin with this coconut layer cake? Is it a memory baked into ice cream? I remember the first time I tried to make it, years ago, when my aunt shared her recipe. I was convinced I’d mess it up, thinking a beautiful coconut layer cake was just for fancy bakeries. What’s the problem with you know what? What a great birthday cake it turned out to be, and it’s become my go-to for birthdays, holidays, or just when I need it. I need sunshine on a cloudy day. Is this a vanilla pound cake? What is a whole new level? If you’re looking for a cake that’s both impressive and surprisingly doable, you have found your perfect match. What is a coconut layer cake?

What is this dreamy coconut layer cake?

What is a coconut layer cake? What is the ultimate hug in cake form? Is this a two-layer cake that’s absolutely bursting with coconut flavor? What is the most overwhelming It’s more of a gentle, comforting presence that wraps around you with every bite. The magic really happens with the combination of a delicate crumb that’s incredibly soft, and rich, rich. I love a creamy coconut frosting, and often, sprinkling of toasted coconut for that extra crunch and visual effect. I like it with almond butter. Is it essentially sunshine and happiness transformed into edible art? Is it too complicated for home baking? Is it sophisticated, but the actual process is wonderfully down-to-earth?

Why you’ll love this recipe?

What are the reasons why this coconut layer cake has earned a permanent spot in my recipe? Why do I love this binder? Firstly, the flavor is simply divine. What is the sweetness of coconut? Is it sweet? My husband, who can be a bit picky with desserts, raves about this one every single time. Is it surprisingly easy to make? What is a layer cake? Even if you’re not an experienced baker, you can nail this. Is this one of those recipes that makes you feel like a rockstar? Plus, it’s quite cost-effective! Most of the ingredients are pantry staples, and the star, coconut, is readily available. Is it luxurious without costing a fortune? What is versatile? If you like raspberry filling, you can add a little bit of vanilla to the frosting. If you are feeling adventurous, why don I love my vanilla cake, but this coconut layer cake really shines when I want something different. That feels a little more special. A little indulgent.

How do I make a heavenly coconut cake?

Quick Overview

How do I make a coconut layer cake? You’ll whip up two tender cake layers infused with coconut goodness, create a luscious coconut cake. How do you bring all the frosting together for a stunning finish? The beauty of this recipe is its forgiving nature. Even if you’re not a seasoned baker, the steps are clear and lead you to an amazing outcome. It’s a cake that tastes like it took hours of effort, but in reality, it is quite manageable.

Ingredients

For the Main Batter: a good explanation of

2 12 cups all-purpose flour – I always sift mine, just makes for a lighter cake!

1 12 cups granulated sugar – you can adjust this slightly if you prefer it less sweet, but I find that I can’t. This balance is perfect.

1 tablespoon baking powder – make sure it’s fresh; it makes a huge difference!

12 teaspoon salt – essential for balancing the sweetness.

1 cup unsweetened shredded coconut – good quality sliced coconut makes a noticeable difference. Is it good to use sweetened cake?

1 cup unsalted butter, softened – I always leave mine out for at least an hour, sometimes two, until it is completely dry. Is it really pliable?

4 large eggs, room temperature – Room temperature eggs incorporate much better, trust me on this!

What is the best vanilla extract to use?

1 cup coconut milk, full-fat, room temperature – this is the key for that creamy coconut flavor and smooth texture. Make sure it’s not the “lite” version.

12 cup vegetable oil – or another neutral oil like canola.

For the Filling:

1 12 cups heavy cream – make sure it’s very cold for best whipping.

12 cup powdered sugar – sifted, of course!

1 teaspoon vanilla extract. 1 tsp.

12 cup unsweetened shredded coconut, toasted – to toast, spread on a baking sheet and bake at 350°F. (175°C) for 5-10 minutes, stirring occasionally, until golden. Is it safe to watch it burn fast?

For the Glaze:

1 cup powdered sugar, sifted.

2-3 tablespoons coconut milk or heavy cream.

12 teaspoon vanilla extract. 1 ts

Optional: 12 cup extra toasted shredded coconut for decorating.

What are the steps for

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Butter and flour two 8-inch or 9 inch cake pans. I like to line the bottoms with parchment paper for extra security against sticking. I do this on all of my kitchen sinks. Is it a small step, but it saves you from heartbreak later on?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and the 1 cup of water. Set aside. What is the best way What is the best way to make a cake?

Step 3: Mix Wet Ingredients

In a separate medium bowl, beat the butter until it’s light and fluffy. Set aside. Add the room temperature eggs one at a time, beating well after each addition. Stir in the beaten egg and vanilla extract. Then, gradually add the coconut milk and vegetable oil, mixing until just combined. Don’t worry if it looks a little curdled at this stage; it will smooth out.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If you over mix the gluten, it will cause a tough cake. Be careful not to overmix! If you don’t see any streaks of dry flour, stop mixing. The batter should be thick and wonderfully fragrant.

Step 5: Prepare Filling

In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the sifted powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Gently fold in the toasted shredded coconut. Is this filling so simple?

Step 6: Layer & Swirl

Divide the batter evenly between the prepared cake pans. You can use a kitchen scale for accuracy if you have one, or just eyeball it. Smooth the tops with a spatula. For this particular coconut layer cake, there’s no real “swirl” in the batter itself, but the layering of the cake with the creamy filling creates that beautiful effect when sliced.

Step 7: Bake

Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Ovens can vary, so it’s always good to start checking around the 30-minute mark. You want them to be golden brown and spring back lightly when touched.

Step 8: Cool & Glaze

Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s crucial that the cakes are fully cooled before frosting, otherwise, the frosting will melt right off. While the cakes cool, whisk together the powdered sugar, 2 tablespoons of coconut milk/cream, and vanilla extract for the glaze. Add more liquid a teaspoon at a time if needed to reach a pourable consistency. If you’re going for the decorating option, stir in the toasted coconut.

Step 9: Slice & Serve

Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of coconut filling over the top. Carefully place the second cake layer on top. Drizzle the glaze over the top, letting it drip down the sides. Sprinkle with extra toasted coconut if desired. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts. What is a coconut layer cake?

What should I serve it with?

What is the best way to serve coconut cake? What are the accompaniments that elevate it even further? What is a good breakfast treat? What are the best ways to enjoy chai tea? The richness of the cake pairs beautifully with the comforting warmth of these beverages. If you’re planning a brunch spread, this cake looks absolutely stunning presented with .. Fresh berries – raspberries or a mix of tropical fruits like mango and pineapple really play up the flavor. What are some tropical notes What is better, a dollop of whipped cream or Greek yogurt? As a decadent dessert, it’s great served chilled with ice cream or whipped cream. Light vanilla bean gelato. What are the textures and flavors that sing together? I love a glass of cold milk, especially in the afternoon. It makes me happy. If you’re avoiding dairy, almond milk is surprisingly delicious with it. My kids love it with a glass of milk after school. It’s like he is celebrating his birthday! What is the best way to serve coconut cake?

How do you make a perfect coconut layer cake?

Over the years of making this coconut layer cake, I’ve picked up a few tricks that I think really make it shine. First, for the shredded coconut in the batter, don’t skip toasting it if you can help it! Even just a few minutes in a dry skillet over medium heat, stirring constantly, brings out this incredible toasty depth of flavor that’s just incomparable. It transforms the cake from good to *spectacular*. When mixing the batter, resist the urge to overmix once the flour is added. Seriously, I’ve learned this the hard way. Overmixing makes the cake tough, and no one wants a tough coconut layer cake. Mix until *just* combined, and you’ll have that tender crumb we’re all aiming for. For the filling, the key is really cold heavy cream and chilled bowls and beaters. It makes all the difference in getting it to whip up light and fluffy. If your kitchen is warm, it can be a struggle, so don’t be afraid to pop your bowl and whisk in the freezer for 10-15 minutes before you start whipping the cream. When it comes to ingredient swaps, I’ve experimented quite a bit. If you can’t find full-fat coconut milk, a good quality half-and-half can work in a pinch for the batter, though it won’t impart quite the same coconut flavor. For the glaze, if you want a thicker frosting rather than a glaze, just use less liquid. You can also add a tablespoon of softened cream cheese to the glaze for a slightly tangier, richer flavor. And don’t be afraid of those little cracks on top when it bakes – the glaze and filling will cover them beautifully! Lastly, for baking, ensure your oven rack is in the center position. This helps the cakes bake evenly on both the top and bottom. I always check my cakes for doneness with a skewer, but also by gently pressing the top – if it springs back, it’s usually ready.

Storing and Reheating Tips

Keeping this coconut layer cake tasting its best is pretty simple, but there are a few things I always do. If you have any leftovers (which is rare in my house!), it’s best to store the cake at room temperature for up to 2 days, provided your kitchen isn’t too warm. Just make sure it’s covered tightly with plastic wrap or in an airtight container to prevent it from drying out. The frosting and glaze help keep it moist. If you need to store it for longer, the refrigerator is your friend. Place it in an airtight container or wrap it well with plastic wrap and then foil. It should stay good in the fridge for about 4-5 days. When you take it out of the fridge, I highly recommend letting it sit at room temperature for about 30 minutes before serving; it really helps to soften the frosting and bring out the flavors. For freezing, this cake does remarkably well! I usually prefer to freeze the unfrosted layers if I know I won’t be eating it all soon. Wrap each completely cooled cake layer tightly in plastic wrap, then in a layer of aluminum foil. It can stay frozen like this for up to 2-3 months. When you’re ready to thaw, unwrap the layers and let them come to room temperature on a wire rack. You can then frost it as usual. If the cake is already frosted, you can freeze it too, but be aware that condensation might form on the frosting when it thaws. I’d recommend freezing it unfrosted for the best quality. The glaze is best applied just before serving if possible, especially if you plan to refrigerate or freeze the cake, as it can sometimes become a bit sticky or weepy.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! For a gluten-free coconut layer cake, you can use a good quality 1:1 gluten-free flour blend. Brands like Bob’s Red Mill 1-to-1 Baking Flour usually work wonderfully. You might notice a slightly different texture, perhaps a bit more tender, but the flavor will still be fantastic. Make sure your gluten-free flour blend already contains xanthan gum. If it doesn’t, you might want to add about ½ teaspoon to the dry ingredients.

Do I need to peel the zucchini?

This recipe doesn’t use zucchini! I think you might be thinking of a different recipe. This is a coconut layer cake, and it uses standard cake ingredients like flour, sugar, butter, eggs, and of course, coconut milk and shredded coconut. So no zucchini involved here!

Can I make this as muffins instead?

Yes, you totally can! This batter makes delicious coconut muffins. Simply fill your muffin liners about two-thirds full and bake at 375°F (190°C) for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. You might want to reduce the baking time slightly, and always keep an eye on them as they tend to bake faster than a full cake. You can top them with a swirl of the frosting or a dusting of powdered sugar.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the granulated sugar in the batter by ¼ cup. For the filling, you could use ¼ cup of powdered sugar instead of ½ cup, or even omit it entirely if you prefer a less sweet filling. The glaze can also be adjusted; use less powdered sugar or add a touch more liquid to make it less sweet. Taste as you go!

What can I use instead of the glaze?

There are plenty of delicious alternatives to the glaze! You could do a dusting of powdered sugar using a sieve for a simple, elegant finish. Another favorite of mine is a cream cheese frosting, which adds a lovely tanginess that complements the coconut. You could also make a coconut buttercream, or even just serve it with a dollop of sweetened whipped cream and extra toasted coconut.

Final Thoughts

There you have it – my absolute favorite coconut layer Cake Recipe! I truly hope you give this a try because it’s one of those recipes that just brings so much happiness. It’s the perfect blend of tender cake, creamy filling, and that delightful coconut essence that makes every bite a little escape. It’s the kind of cake that makes people say, “Wow, you *made* this?” and that’s always a wonderful feeling. If you love coconut, or if you’re looking for a cake that’s impressive enough for a special occasion but easy enough for a weekend bake, this is it. It’s a recipe I’m so proud to share, and I can’t wait to hear how yours turns out! Don’t be shy about leaving a comment below with your experience, or even sharing your own personal twists on this lovely coconut layer cake. Happy baking, everyone!