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Nothing evokes spring quite like a light, white coconut layer cake. Three tender coconut cake layers are filled and coated with a fluffy almond chantilly frosting, then finished with large coconut flakes for texture and visual appeal. It’s a simple, elegant dessert that’s perfect for Easter or any spring gathering.
For tips on making a silky chantilly frosting, see the accompanying Chantilly Frosting post.
Ingredients for the Coconut Flavor
This cake uses coconut milk and extract in the batter and is finished with large coconut flakes so the coconut flavor is present without becoming overpowering.
Canned coconut milk – Use unsweetened canned coconut milk typically found in the Asian or international aisle. Warm it gently if separated and whisk until smooth before adding to the batter.
Coconut flakes – Large unsweetened coconut flakes (sometimes labeled coconut chips) work best for the exterior. You can use shreds if needed, and lightly toasting the coconut adds a deeper, nutty flavor.
Coconut extract – A small amount in the batter enhances the coconut profile. Omit it if you prefer a subtler coconut note.
Prepping the Cake Pans
The easiest way to ensure cakes release cleanly is a light coating of nonstick spray plus parchment circles. Spray the bottom and sides, wipe excess with a paper towel so the coating is even, then press a parchment circle into each pan. This gives you smooth edges and simple removal after baking.
Tips for the Best Coconut Layer Cake
- Use room-temperature ingredients. Allow butter, eggs, and sour cream to reach room temperature so the batter blends easily and yields a light crumb.
- Mix gently. Overmixing develops gluten and can make layers dense. Combine until just incorporated for tender, fluffy cakes.
- Weigh your batter. For uniform layers, weigh the finished batter and divide by three, filling each pan with the same weight. It’s the most reliable way to get even layers.
Recipe Video
Coconut Cake FAQs
How should the cake be stored?
Store individual slices in an airtight container in the refrigerator for up to five days. Cover a whole cake tightly with plastic wrap to prevent drying. Remove from the fridge about 30 minutes before serving to allow the cake to come to room temperature.
Can I add more coconut flavor?
Yes. Replace the almond extract in the frosting with coconut extract or lightly toast the coconut flakes for a more pronounced, toasty coconut flavor.
Favorite Tools & Supplies
What kind of coconut should I use?
I prefer large unsweetened coconut flakes for the outside, but shreds work as well. If you use sweetened coconut, remember it will increase the overall sweetness.
Can I make this into an 8” cake?
This recipe yields three 6” layers, but you can make two 8” or 9” layers instead—just adjust the baking time and check for doneness.
What is the best way to get the coconut to stick to the sides?
Press handfuls of coconut flakes into the frosting, working with the cake on a baking sheet to catch excess. Scoop and press any fallen coconut back onto the sides. It’s easiest right after frosting while the cream is still tacky.
Baking Tip: Weigh Your Ingredients!
A kitchen scale offers the most consistent baking results. I include gram measurements in my recipes for accuracy; using a scale also reduces dishes and makes cleanup easier.
More Spring Sweets You’ll Love
- Berry Chantilly Cupcakes
- Carrot Snack Cake with Brown Butter Cream Cheese Frosting
- Lemon Mascarpone Tart
- Mini Oreo Cheesecakes
- Lemon Brulee Bars
If you try this recipe and enjoy it, please leave a comment below. Happy baking!
Coconut Layer Cake
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Ingredients
For the Vanilla Cake
- ¾ cup (12 tbsp or 170g) unsalted butter, at room temperature
- 1¼ cup (250g) granulated sugar
- 1 large egg + 1 large egg white, at room temperature
- 2 tsp coconut extract
- 1 tsp vanilla extract
- 2¼ cups (280g) cake flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120g) sour cream, at room temperature
- 1 cup (240g) unsweetened canned coconut milk*
For the Chantilly Frosting
- 8 oz (226g) cream cheese
- 8 oz (226g) mascarpone cheese
- 1 tsp almond extract
- ½ tsp vanilla extract
- 2 cups (480mL) heavy cream
- 1½ cups (180g) powdered sugar, sifted
For Decorating
- Unsweetened coconut flakes
SHOP INGREDIENTS
Instructions
- Coconut Cake: Preheat oven to 350°F. Lightly grease three 6” round pans and line the bottoms with parchment circles.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Scrape the bowl.
- Add the eggs, coconut extract, and vanilla slowly, mixing well after each addition. Scrape the bowl.
- Sift together cake flour, baking powder, baking soda, and salt. Add half the dry mixture and the sour cream to the bowl. With the mixer on low, stream in about half the coconut milk and mix until just combined. Scrape, then add the remaining flour and coconut milk and mix on low until incorporated. Fold a few times with a spatula to finish.
- Divide batter evenly among prepared pans (weighing helps). Bake 30–32 minutes, until the centers spring back or a toothpick comes out clean. Cool completely.
- Chantilly Frosting: In a mixer fitted with the whisk attachment, combine cream cheese and mascarpone until smooth. Add almond and vanilla extracts and powdered sugar, mixing just to combine.
- With the mixer at medium, slowly stream in the heavy cream and mix until the frosting thickens. Increase to high and whip to stiff peaks, being careful not to overmix.
- Assemble: Level the cooled cake layers with a serrated knife. Place the first layer cut side up, spread about ½ cup frosting to the edges, and layer the next cake on top. Repeat for the final layer.
- Frost the top and sides smoothly with an offset spatula and an icing comb. Press coconut flakes onto the sides and top. Pipe rosettes with remaining frosting if desired, sprinkle with extra coconut, slice, and enjoy.
Video
Notes
HI THERE!
I’m Rachel
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!
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