Coconut Layer Cake Recipe
A tender, cloud-like coconut cake with silky coconut cream frosting and toasted coconut flakes creates the perfect balance of tropical sweetness and luxurious texture.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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.
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