Home
Recipes
Cakes
Layer Cakes
Coconut Layer Cake Recipe

Coconut Layer Cake Recipe

Learn how to make the best homemade coconut layer cake with this easy baking recipe! Moist vanilla-coconut cake layers, creamy coconut filling, and fluffy coconut frosting combine for the ultimate tropical dessert. Perfect for special occasions or whenever you crave a slice of paradise!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
An elegant three-layer coconut cake stands tall on a white pedestal cake stand, captured in soft natural light streaming through a window. The cross-section view reveals moist, tender vanilla-flecked cake layers separated by creamy coconut filling. The entire cake is frosted with fluffy white coconut cream frosting that's been applied with artistic swoops and swirls. Toasted coconut flakes adorn the sides and top, creating a beautiful textural contrast against the smooth frosting. A few fresh berries and mint leaves garnish the plate, adding pops of color against the pristine white cake. The background suggests a sunlit kitchen with subtle tropical elements like a potted palm frond slightly out of focus.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml coconut milk (not cream of coconut)</li><li class="ingredients-single-item">100g sweetened shredded coconut</li><li class="ingredients-single-item">For the Frosting:</li><li class="ingredients-single-item">450g cream cheese, softened</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">600g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp coconut extract (optional)</li><li class="ingredients-single-item">3 tbsp coconut cream</li><li class="ingredients-single-item">For Decoration:</li><li class="ingredients-single-item">150g coconut flakes, toasted</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Cake board or serving platter</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C. Grease and line three 20cm round cake pans with parchment paper. This preparation step ensures your cakes will release cleanly from the pans.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Proper mixing of dry ingredients ensures they'll incorporate evenly into your batter, giving you a consistent texture throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Don't rush this step! Properly creamed butter and sugar creates tiny air pockets that help your cake rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. This gradual incorporation helps maintain the emulsion that gives your cake its tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the vanilla extract until fully combined. The vanilla will enhance both the butter flavor and the coconut notes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture. Mix just until incorporated after each addition - overmixing at this stage will develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the shredded coconut with a spatula. The folding motion preserves the air you've worked to incorporate into your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. If you have a kitchen scale, weigh each pan to ensure even layers.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched. The cakes will be golden around the edges but should remain relatively light on top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely. Placing them too soon on racks can cause them to break, while leaving them in the pans too long can make them soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cakes cool, make the frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy, about 2 minutes. The temperature of these ingredients is crucial - they should be softened but not warm or melty.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Add vanilla extract, coconut extract (if using), and coconut cream, beating until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To toast the coconut flakes, spread them on a baking sheet and bake at 160°C for 5-8 minutes, stirring halfway through, until golden brown. Watch them carefully as coconut can burn quickly! Allow to cool completely before using.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once cakes are completely cool, level them if needed with a serrated knife to create flat surfaces. Place one layer on your cake board or serving platter, securing it with a small dollop of frosting underneath.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Spread about 1 cup of frosting evenly on top of the first layer, then place the second layer on top. Repeat with another cup of frosting and the final layer, placing it top-side down for a perfectly flat top surface.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Apply a thin layer of frosting all over the cake to create a crumb coat. This seals in any loose crumbs. Refrigerate for 20-30 minutes until the frosting is set.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Apply the remaining frosting generously over the entire cake, creating decorative swirls on the top and sides if desired. Using a bench scraper or icing spatula helps achieve smooth sides - rotating your turntable (if using) while holding the tool at a 45-degree angle against the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 18</h4>Gently press the toasted coconut flakes onto the sides of the cake and sprinkle some on top. Work over a baking sheet to catch any falling coconut that you can reuse.</li><li class="MethodStepper"><h4 class="step-title">Step 19</h4>For best flavor, allow the cake to sit at room temperature for 1-2 hours before serving. This gives the flavors time to meld. Store any leftover cake covered in the refrigerator for up to 5 days, but always serve at room temperature for the best texture and flavor.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Coconut Layer Cake?

This decadent cake requires all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, coconut milk, and shredded coconut. The frosting uses cream cheese, butter, powdered sugar, vanilla, coconut cream, and toasted coconut flakes for decoration.

How to cook Coconut Layer Cake at home?

Learn how to cook Coconut Layer Cake by preheating your oven to 175°C and preparing three cake pans. Make the batter by creaming butter and sugar, adding eggs and vanilla, then alternating flour and coconut milk. Fold in shredded coconut, bake for 30-35 minutes, then cool completely before frosting with a rich cream cheese frosting and decorating with toasted coconut.

Can I make this cake ahead of time for a special occasion?

Absolutely! You can bake the cake layers up to 2 days in advance and store them wrapped tightly in cling film at room temperature. The frosting can be made 1 day ahead and refrigerated. Assemble the day before your event and store in the refrigerator, bringing to room temperature before serving.

What's the secret to achieving a moist texture in coconut cakes?

The key to a moist coconut cake is using coconut milk in the batter, not overmixing once the flour is added, and not overbaking. Proper measuring of ingredients, especially flour (preferably weighing), and alternating wet and dry ingredients when mixing also contributes to the cake's tender, moist crumb.

How do I prevent my cream cheese frosting from becoming too runny?

To achieve the perfect cream cheese frosting consistency, ensure your cream cheese and butter are softened but still cool to the touch, not warm or melty. Always sift the powdered sugar, and if the frosting becomes too soft, refrigerate it for 15-20 minutes before continuing to frost the cake.

Want to try something else in ...

Layer Cakes

Try following recommended recipes

View all
Overhead shot of a three-layer cake with pale pink rosewater buttercream visible between each tier, topped with a crown of roughly chopped vibrant green pistachios and scattered dried rose petals. A cross-section reveals the delicate crumb of the sponge layers and the perfect distribution of buttercream. Soft natural light highlights the subtle pink hue of the frosting against the golden-brown cake layers and creates shadows that emphasize the texture of the crushed pistachios. The cake sits on an ornate silver cake stand against a cream linen background, with a small bowl of chopped pistachios and a tiny bottle of rosewater strategically placed beside it.
Cakes
Layer Cakes

Rosewater Pistachio Layer Cake Recipe

Fragrant rosewater sponge layers are stacked with crushed pistachios and delicate rosewater buttercream, creating an elegant cake that balances floral notes with nutty richness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a three-layer cake with cream cheese frosting swirled decoratively on top, with a slice being removed to reveal the stunning cinnamon swirl pattern between each layer. The cake sits on a white ceramic cake stand against a light wooden table, with soft natural light streaming in from a nearby window. Scattered around the base are cinnamon sticks, a small bowl of ground cinnamon, and a few fresh flowers for color contrast. The cross-section reveals moist vanilla cake layers married with rich brown cinnamon filling that spirals throughout, resembling the interior of a traditional cinnamon roll. The thick cream cheese frosting gleams with a slight sheen, dripping tantalizingly down the sides.
Cakes
Layer Cakes

Cinnamon Roll Layer Cake Recipe

A tender vanilla cake layered with swirls of brown sugar-cinnamon filling and crowned with cream cheese frosting captures all the comforting flavors of a classic cinnamon roll in celebratory form.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a three-layer banana caramel cake on a white ceramic cake stand against a neutral linen backdrop. Soft natural light highlights the glossy caramel drizzle cascading elegantly down the sides of the cream-colored frosting. A cross-section view reveals moist banana cake layers separated by rich caramel-infused cream cheese frosting. Scattered around the base are fresh banana slices, a sprinkle of chopped walnuts, and caramel shards for texture contrast. A vintage cake server rests nearby, poised to cut through the first slice, while a small jar of extra caramel sauce sits in the background, its amber tones echoing the warm golden highlights in the cake's decoration.
Cakes
Layer Cakes

Banana Caramel Layer Cake Recipe

A decadent three-layer banana cake infused with warm spices, filled with smooth caramel cream cheese frosting, and crowned with a glossy homemade caramel drizzle that cascades down the sides.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An elegant three-layer cake photographed in soft natural light streaming through a window, showing a perfect cross-section that reveals moist golden-brown layers separated by delicate cream-colored frosting. The exterior features smoothly applied tahini buttercream with deliberate textured swirls and drips of golden honey cascading down the sides. The cake sits on a simple white ceramic cake stand against a neutral linen backdrop, with scattered sesame seeds and small jars of honey and tahini strategically placed nearby. Close-up details capture the fine crumb texture of the cake and the luxurious sheen of the honey drizzle, emphasizing the cake's perfect balance of rustic and refined elements.
Cakes
Layer Cakes

Honey Tahini Layer Cake Recipe

A sophisticated layer cake combining the nutty richness of tahini with floral honey sweetness, finished with a silky tahini buttercream that balances sweet and savory notes in every luxurious bite.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
Overhead shot of a three-layer cake with velvety chai buttercream visible between each moist layer. A cross-section reveals the cake's tender crumb against creamy frosting. Styled on a white ceramic cake stand with scattered cinnamon sticks, star anise, and cardamom pods around the base. Soft natural light highlights the cake's golden-brown edges and the delicate swirls of buttercream on top, dusted with a fine sprinkle of cinnamon. Small chai tea leaves are scattered artistically on the wooden surface alongside cups of steaming chai tea, suggesting the perfect pairing.
Cakes
Layer Cakes

Chai Spiced Layer Cake Recipe

A tender, warmly-spiced cake layered with aromatic chai-infused buttercream that balances complex spices with subtle sweetness for an elegant dessert experience.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An elegant three-layer cake photographed in soft afternoon light, showing a slice removed to reveal the delicate layers of golden sponge, white mascarpone frosting, and vibrant purple plum compote. The exterior features swirls of vanilla-flecked mascarpone and is adorned with fresh plum slices arranged in an overlapping pattern around the top edge. A light dusting of icing sugar creates a subtle contrast against the deep burgundy fruit, while the cake sits on a vintage milk glass cake stand against a neutral linen backdrop, with a silver cake server and scattered fresh plums completing the sophisticated arrangement.
Cakes
Layer Cakes

Plum and Mascarpone Layer Cake Recipe

A tender, spiced sponge layered with creamy mascarpone frosting and sweet-tart plum compote creates a sophisticated yet comforting dessert perfect for special occasions.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An elegant three-layer chocolate cake photographed in soft window light against a matte black backdrop, creating dramatic contrast with the cake's deep brown exterior. A cross-section reveals moist, tender chocolate layers separated by smooth malted chocolate buttercream. The top features a glossy chocolate ganache dripping artfully down the sides, with crushed malted milk balls and chocolate curls creating visual texture. A slice being lifted away shows the perfect crumb structure while malted milk powder dusts the wooden cake stand below, hinting at the secret ingredient that gives this cake its distinctive flavor profile.
Cakes
Layer Cakes

Malted Chocolate Layer Cake Recipe

Rich chocolate layers infused with malted milk powder create a nostalgic yet sophisticated cake with deep cocoa flavor, creamy frosting, and a delightful crunch from malted chocolate balls.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
View recipe
An elegant three-layer cake captured from a slight angle to showcase its dramatic black and white contrast. The exterior features smooth charcoal-colored black sesame buttercream with deliberate textural swoops created by an offset spatula. A cross-section view reveals pristine white cake layers separated by darker frosting. The cake sits atop a minimalist white cake stand against a neutral gray background, with scattered black sesame seeds and a small bowl of whole seeds nearby. Soft natural light casts gentle shadows, highlighting the cake's velvety frosting texture and moist interior crumb.
Cakes
Layer Cakes

Black Sesame Layer Cake Recipe

A sophisticated layer cake featuring nutty black sesame buttercream between tender vanilla sponges, delivering complex flavors with a striking monochromatic appearance.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
View recipe
An elegant three-layer cake captured in soft natural light against a pale marble backdrop, showcasing a cross-section view that reveals vivid purple blackberry compote nestled between lime-flecked sponge layers. The exterior features smooth cream cheese frosting with a gentle ombré effect, transitioning from white to pale lavender, adorned with fresh blackberries, lime zest, and edible flowers. Condensation beads on plump berries create a striking contrast against the cake's matte finish, while a vintage cake stand elevates the composition, with scattered fresh blackberries and lime wheels creating a naturally styled border.
Cakes
Layer Cakes

Blackberry Lime Layer Cake Recipe

A tender, zesty cake bursting with fresh blackberry compote between layers of lime-infused sponge, all wrapped in silky cream cheese frosting with subtle hints of citrus.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a rustic three-layer cake with visible flecks of spice in the golden-brown sponge, captured in soft natural light streaming through a kitchen window. The cross-section reveals delicate apple layers nestled between moist cake tiers, while cream cheese frosting drips elegantly down the sides with appealing imperfection. Thinly sliced caramelized apples crown the top in a spiral pattern, their edges glowing amber. The cake sits on a weathered wooden cake stand, surrounded by scattered cinnamon sticks, star anise, and fresh apple slices, with a vintage cake server resting nearby, ready to cut into the first slice.
Cakes
Layer Cakes

Spiced Apple Layer Cake Recipe

A tender spiced cake layered with cinnamon-infused apples and velvety cream cheese frosting, delivering the quintessential taste of autumn in every moist, aromatic bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Coconut Layer Cake Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-16", "description": "Learn how to make the best homemade coconut layer cake with this easy baking recipe! Moist vanilla-coconut cake layers, creamy coconut filling, and fluffy coconut frosting combine for the ultimate tropical dessert. Perfect for special occasions or whenever you crave a slice of paradise!", "prepTime": "PT45M", "cookTime": "PT35M", "totalTime": "PT1H20M", "keywords": "coconut layer cake, tropical dessert, creamy coconut frosting, special occasion cake, homemade cake recipe", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "425 calories", "carbohydrateContent": "48 g", "proteinContent": "5 g", "fatContent": "24 g", "saturatedFatContent": "15 g", "cholesterolContent": "95 mg", "sodiumContent": "210 mg", "sugarContent": "36 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g all-purpose flour", "2 tsp baking powder", "1/2 tsp baking soda", "1/2 tsp salt", "225g unsalted butter, softened", "400g granulated sugar", "4 large eggs, room temperature", "2 tsp vanilla extract", "240ml coconut milk", "100g sweetened shredded coconut", "450g cream cheese, softened", "225g unsalted butter, softened", "600g powdered sugar, sifted", "1 tsp vanilla extract", "1 tsp coconut extract (optional)", "3 tbsp coconut cream", "150g coconut flakes, toasted" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare", "text": "Preheat your oven to 175°C. Grease and line three 20cm round cake pans with parchment paper. This preparation step ensures your cakes will release cleanly from the pans." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Proper mixing of dry ingredients ensures they'll incorporate evenly into your batter, giving you a consistent texture throughout your cake." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Don't rush this step! Properly creamed butter and sugar creates tiny air pockets that help your cake rise beautifully." }, { "@type": "HowToStep", "name": "Add eggs", "text": "Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. This gradual incorporation helps maintain the emulsion that gives your cake its tender crumb." }, { "@type": "HowToStep", "name": "Add flavor", "text": "Beat in the vanilla extract until fully combined. The vanilla will enhance both the butter flavor and the coconut notes in your finished cake." }, { "@type": "HowToStep", "name": "Combine wet and dry", "text": "Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture. Mix just until incorporated after each addition - overmixing at this stage will develop gluten and make your cake tough." }, { "@type": "HowToStep", "name": "Add coconut", "text": "Gently fold in the shredded coconut with a spatula. The folding motion preserves the air you've worked to incorporate into your batter." }, { "@type": "HowToStep", "name": "Fill pans", "text": "Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. If you have a kitchen scale, weigh each pan to ensure even layers." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched. The cakes will be golden around the edges but should remain relatively light on top." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely. Placing them too soon on racks can cause them to break, while leaving them in the pans too long can make them soggy." }, { "@type": "HowToStep", "name": "Make frosting base", "text": "While the cakes cool, make the frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy, about 2 minutes. The temperature of these ingredients is crucial - they should be softened but not warm or melty." }, { "@type": "HowToStep", "name": "Finish frosting", "text": "Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Add vanilla extract, coconut extract (if using), and coconut cream, beating until smooth." }, { "@type": "HowToStep", "name": "Toast coconut", "text": "To toast the coconut flakes, spread them on a baking sheet and bake at 160°C for 5-8 minutes, stirring halfway through, until golden brown. Watch them carefully as coconut can burn quickly! Allow to cool completely before using." }, { "@type": "HowToStep", "name": "Level cakes", "text": "Once cakes are completely cool, level them if needed with a serrated knife to create flat surfaces. Place one layer on your cake board or serving platter, securing it with a small dollop of frosting underneath." }, { "@type": "HowToStep", "name": "Begin assembly", "text": "Spread about 1 cup of frosting evenly on top of the first layer, then place the second layer on top. Repeat with another cup of frosting and the final layer, placing it top-side down for a perfectly flat top surface." }, { "@type": "HowToStep", "name": "Crumb coat", "text": "Apply a thin layer of frosting all over the cake to create a crumb coat. This seals in any loose crumbs. Refrigerate for 20-30 minutes until the frosting is set." }, { "@type": "HowToStep", "name": "Final frosting", "text": "Apply the remaining frosting generously over the entire cake, creating decorative swirls on the top and sides if desired. Using a bench scraper or icing spatula helps achieve smooth sides - rotating your turntable (if using) while holding the tool at a 45-degree angle against the cake." }, { "@type": "HowToStep", "name": "Decorate", "text": "Gently press the toasted coconut flakes onto the sides of the cake and sprinkle some on top. Work over a baking sheet to catch any falling coconut that you can reuse." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "For best flavor, allow the cake to sit at room temperature for 1-2 hours before serving. This gives the flavors time to meld. Store any leftover cake covered in the refrigerator for up to 5 days, but always serve at room temperature for the best texture and flavor." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Maria Garcia", "datePublished": "2024-06-02", "reviewBody": "Incredibly moist with perfect coconut flavor! I made this for my mother's birthday and she said it was the best cake she'd ever had. The frosting is silky smooth and the toasted coconut adds wonderful texture.", "name": "Tropical Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-06-05", "reviewBody": "This is now my signature celebration cake! Everyone at the party was impressed and thought I'd bought it from a bakery. The detailed instructions made it foolproof even though I'm not an experienced baker.", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-06-10", "reviewBody": "Worth every minute of preparation! The cake layers are tender, the frosting is perfectly balanced, and the toasted coconut adds such a wonderful dimension. This recipe is a keeper for special occasions.", "name": "Perfect Special Occasion Cake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin", "datePublished": "2024-06-15", "reviewBody": "Made this for my husband's birthday and it was a total showstopper! The coconut flavor is present but not overpowering. I particularly appreciated the tips about properly creaming the butter and sugar - made a huge difference.", "name": "Husband's New Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivier Dubois", "datePublished": "2024-06-12", "reviewBody": "Everyone demanded the recipe after tasting this cake! The coconut cream in the frosting adds such a luxurious touch. I've tried many coconut cake recipes over the years and this one truly stands out for both texture and flavor.", "name": "Simply Outstanding", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Coconut Layer Cake?", "acceptedAnswer": { "@type": "Answer", "text": "This decadent cake requires all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, coconut milk, and shredded coconut. The frosting uses cream cheese, butter, powdered sugar, vanilla, coconut cream, and toasted coconut flakes for decoration." } }, { "@type": "Question", "name": "How to cook Coconut Layer Cake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Coconut Layer Cake by preheating your oven to 175°C and preparing three cake pans. Make the batter by creaming butter and sugar, adding eggs and vanilla, then alternating flour and coconut milk. Fold in shredded coconut, bake for 30-35 minutes, then cool completely before frosting with a rich cream cheese frosting and decorating with toasted coconut." } }, { "@type": "Question", "name": "Can I make this cake ahead of time for a special occasion?", "acceptedAnswer": { "@type": "Answer", "text": "Absolutely! You can bake the cake layers up to 2 days in advance and store them wrapped tightly in cling film at room temperature. The frosting can be made 1 day ahead and refrigerated. Assemble the day before your event and store in the refrigerator, bringing to room temperature before serving." } }, { "@type": "Question", "name": "What's the secret to achieving a moist texture in coconut cakes?", "acceptedAnswer": { "@type": "Answer", "text": "The key to a moist coconut cake is using coconut milk in the batter, not overmixing once the flour is added, and not overbaking. Proper measuring of ingredients, especially flour (preferably weighing), and alternating wet and dry ingredients when mixing also contributes to the cake's tender, moist crumb." } }, { "@type": "Question", "name": "How do I prevent my cream cheese frosting from becoming too runny?", "acceptedAnswer": { "@type": "Answer", "text": "To achieve the perfect cream cheese frosting consistency, ensure your cream cheese and butter are softened but still cool to the touch, not warm or melty. Always sift the powdered sugar, and if the frosting becomes too soft, refrigerate it for 15-20 minutes before continuing to frost the cake." } } ] }