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Nothing captures spring like a fluffy, white coconut layer cake. Three tender coconut cake layers are stacked with a light almond Chantilly frosting and finished with large coconut flakes for a classic, elegant dessert perfect for Easter or any spring celebration.
For detailed tips on making a silky Chantilly frosting, see the Chantilly Frosting recipe.
Ingredients for Coconut Flavor
This cake layers coconut flavor from several directions: canned coconut milk in the batter, a touch of coconut extract, and large unsweetened coconut flakes on the outside. The result is a balanced coconut profile that’s flavorful without being cloying.
Canned coconut milk – Use full-fat, unsweetened canned coconut milk (the cooking style found in the Asian or international aisle). If it has separated in the can, warm it slightly and whisk until smooth before adding to the batter.
Coconut flakes – Large unsweetened coconut flakes (sometimes labeled coconut chips) create the best texture on the cake exterior. You can also use shredded coconut. If you prefer, lightly toast the coconut for a nuttier, deeper flavor.
Coconut extract – A small amount of coconut extract in the cake batter enhances the coconut character. Omit it if you prefer a subtler coconut presence.
Prepping the Cake Pans
To ensure the layers release easily, lightly mist the pans with nonstick spray and wipe with a paper towel for an even coating. Trace the pan on parchment and cut circles to line the bottoms, or use pre-cut parchment rounds. Press the parchment into the greased pans, then add batter and bake.
Tips for the Best Coconut Layer Cake
- Use room-temperature ingredients. Bring butter, eggs, and sour cream to room temperature so the batter blends evenly for a consistent crumb.
- Mix gently. Overmixing develops gluten and can make cakes dense. Combine until ingredients are just incorporated for tender, fluffy layers.
- Weigh the batter. For even layers, weigh the finished batter and divide by three. Using a scale ensures each pan gets the same amount and bakes uniformly.
Recipe Video
Coconut Cake FAQs
How should the cake be stored?
Store slices in an airtight container in the refrigerator for up to five days. To keep a whole cake moist, wrap it tightly in plastic wrap. Remove from the fridge about 30 minutes before serving to bring it closer to room temperature.
Can I add more coconut flavor?
Yes. Swap the almond extract in the frosting for coconut extract, or toast the exterior coconut flakes for a richer, toasted coconut flavor.
What kind of coconut should I use?
Large unsweetened coconut flakes are ideal for the outside of the cake. Shredded coconut works too. If using sweetened coconut, remember it will increase the overall sweetness.
Can I make this into an 8″ cake?
This recipe yields three 6″ layers. You can instead bake two 8″ or 9″ layers—just adjust the baking time and check for doneness with a toothpick or by touch.
How do I get coconut to stick to the sides?
After frosting, press handfuls of coconut flakes gently into the sides. Place the cake on a baking sheet to catch excess flakes, then reuse them to fill any gaps. Work while the frosting is still soft for best adhesion.
Favorite Tools & Supplies
Fat Daddio’s 6″ round cake pans – sturdy, even-baking pans work well for layered cakes.
Parchment circles – pre-cut rounds make lining pans quick and tidy.
Offset spatulas – essential for spreading frosting smoothly.
Icing smoother / comb – for clean, straight sides.
Decorating turntable – makes frosting and decorating much easier.
Baking Tip: Weigh Your Ingredients!
I recommend using a kitchen scale for the most accurate, consistent baking results. I provide gram measurements in my recipes, and weighing ingredients helps produce consistent cakes while reducing dishes.
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 make this recipe and enjoy it, please leave a comment. Happy baking!
Coconut Layer Cake
Ingredients
For the Vanilla Cake
- ¾ cup (170g) unsalted butter, room temperature
- 1¼ cup (250g) granulated sugar
- 1 large egg + 1 large egg white, room temperature
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 2¼ cups (280g) cake flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120g) sour cream, room temperature
- 1 cup (240g) unsweetened canned coconut milk
For the Chantilly Frosting
- 8 oz (226g) cream cheese
- 8 oz (226g) mascarpone cheese
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups (480mL) heavy cream
- 1½ cups (180g) powdered sugar, sifted
For Decorating
- Unsweetened coconut flakes (for coating)
Instructions
- Coconut Cake: Preheat oven to 350°F. Lightly grease three 6″ round cake pans and line the bottoms with parchment circles.
- Cream butter and sugar in a stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Scrape the bowl.
- Add eggs, coconut extract, and vanilla one at a time, mixing well after each addition. Scrape the bowl.
- Sift together cake flour, baking powder, baking soda, and salt. Add half the flour mixture and the sour cream to the mixer, start on low, and stream in half the coconut milk. Mix just until combined. Add remaining flour and the rest of the coconut milk and mix on low until combined. Finish with a few gentle folds by hand.
- Divide batter evenly among prepared pans (weigh batter for best results). Bake 30–32 minutes, until cakes spring back or a toothpick comes out clean. Cool completely.
- Chantilly Frosting: In a mixer with a whisk attachment, beat cream cheese and mascarpone until smooth. Add almond extract, vanilla, and powdered sugar; mix until combined.
- At medium speed, slowly stream in heavy cream and mix until slightly thickened. Increase to high and whip until stiff peaks form and the frosting is smooth. Be careful not to overwhip.
- Assemble: Level each cooled layer with a serrated knife. Place the first layer cut side up, spread about ½ cup frosting to the edges. Add the next layer cut side down and gently press. Repeat for the third layer.
- Frost the top and sides evenly, use an icing comb for smooth sides, then press coconut flakes into the frosting. Pipe rosettes on top with any remaining frosting and sprinkle with more coconut. Slice and serve.
Video
Notes
HI THERE!
I’m Rachel
I’m the recipe developer behind Sweet Kitchen Cravings. I create classic recipes with thoughtful details to help you bake confidently and beautifully.
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