Go Back
–+ servings
Coconut Layer Cake

Irresistible Coconut Layer Cake for Your Next Celebration

This Coconut Layer Cake combines lightness and flavorful layers for a stunning dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 1 hour
Total Time 1 hour 52 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Cream
  • 1 cup Whole Milk Can substitute with coconut milk for a richer flavor.
  • 4 large Egg Yolks Save egg whites for another use.
  • 1/3 cup Granulated Sugar Alternative sweeteners may change the texture and flavor.
  • 4 tbsp All-Purpose Flour Cake flour is preferred for a lighter texture.
  • 3 tbsp Unsalted Butter Can use salted butter but reduce added salt.
  • 1 tsp Vanilla Extract Can substitute with almond extract for a different profile.
  • 1/3 cup Sweetened Shredded Coconut Toasted coconut enhances the taste.
For the Cake
  • 1/2 cup Unsalted Butter Ensure it's at room temperature.
  • 2 tbsp Canola Oil Vegetable oil works as a substitute.
  • 3/4 cup Granulated Sugar Alternative sweeteners may affect the texture.
  • 1 large Egg Use room temperature eggs for better incorporation.
  • 2 large Egg Whites Essential for adding lightness to the cake.
  • 1 tsp Vanilla Extract
  • 1 tsp Coconut Extract Enhances coconut flavor.
  • 1 1/2 cups Cake Flour All-purpose may weigh the cake down.
  • 1 1/2 tsp Baking Powder Leavening agent for a light cake.
  • 1/4 tsp Salt Enhances flavors.
  • 1/2 cup Coconut Milk Infuses coconut flavor and moisture.
  • 1/2 cup Sweetened Shredded Coconut Coats the cake for added flavor and texture.
For the Frosting
  • 1 stick Unsalted Butter Softened for creamy consistency.
  • 8 oz Full-Fat Cream Cheese Softened.
  • 2 cups Powdered Sugar Sifted to stabilize the frosting.
  • 1 tsp Coconut Extract Intensifies coconut flavor.
  • 1/2 tsp Vanilla Extract Adds complementary flavor.
  • Sweetened Shredded Coconut For outer decoration.

Equipment

  • Mixing bowl
  • Saucepan
  • Whisk
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • Cake Pans
  • cooling rack

Method
 

Step-by-Step Instructions
  1. Prepare Pastry Cream: Whisk egg yolks, granulated sugar, and flour. Simmer milk, add gradually to yolk mixture, return to heat to thicken. Stir in butter, vanilla, and shredded coconut; refrigerate until chilled.
  2. Make Cake Batter: Preheat oven to 350°F. Grease two 9-inch pans. Sift cake flour, baking powder, and salt. Cream butter, oil, and sugar. Add egg, egg whites, vanilla, and coconut extracts; alternate adding flour mixture and coconut milk.
  3. Bake Cakes: Pour batter into pans, smooth tops. Bake for 20-22 minutes until toothpick comes out clean. Cool in pans for 10 minutes, then on wire rack until completely cooled.
  4. Prepare Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until well incorporated. Blend in coconut and vanilla extracts.
  5. Assemble Cake: Level cake layers, place a layer on serving plate, pipe frosting around edge, spread chilled pastry cream, top with second layer, frost entire cake.
  6. Chill and Serve: Coat outside with sweetened shredded coconut, refrigerate for at least 1 hour before slicing and serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 56gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, refrigerate the assembled cake for at least an hour before serving to allow the flavors to meld beautifully.

Tried this recipe?

Let us know how it was!