If you have a soft spot for tropical flavors wrapped in tender, moist cake layers, then you are going to fall in love with this Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe. Every forkful offers a beautiful balance of sweet coconut, buttery cake, and luscious frosting, topped with perfectly toasted coconut flakes that add a delightful crunch and heavenly aroma. This cake is the perfect showstopper for celebrations or a weekend treat to impress friends and family with its vibrant flavor and stunning presentation.
Ingredients You’ll Need
Sometimes the best recipes are built on simple, well-chosen ingredients that work together to create magic. Each item in this list plays a vital role in delivering the tender crumb, rich coconut flavor, and creamy topping that define this Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe.
- 2 1/2 cups all-purpose flour: The foundation that gives structure and softness to the cake layers.
- 2 1/2 tsp baking powder: Essential for making your cake rise beautifully and stay light.
- 1/2 tsp salt: Balances the sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened (for cake): Adds richness and contributes to a moist texture.
- 2 cups granulated sugar: Gives the sweet backbone you desire in every bite.
- 4 large eggs: Provide structure and help with the cake’s moisture and tenderness.
- 1 tsp vanilla extract: Boosts depth of flavor with a warm, inviting aroma.
- 1 cup coconut milk: Infuses the batter with subtle coconut creaminess and moisture.
- 1 cup shredded coconut: Adds texture and bursts of coconut in the layers.
- 1 cup unsalted butter, softened (for frosting): Creates a smooth, creamy frosting base.
- 4 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1/4 cup coconut milk (frosting): Brings coconut flavor and makes the frosting silky smooth.
- 1 tsp vanilla extract (frosting): Enhances the frosting’s sweetness and flavor complexity.
- 1 cup shredded coconut, toasted: Provides a crunchy, nutty topping that finishes the cake beautifully.
How to Make Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). This ensures even baking from the moment your batter hits the pans. Grease and flour three 9-inch round cake pans so the layers come out perfectly without sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. This step guarantees that the leavening agent and seasoning are evenly distributed throughout your cake batter for a consistent rise and flavor.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, airy, and fluffy. This can take about 5 minutes, but it’s worth the effort because it builds the cake’s tender crumb and texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Once all eggs are mixed in, stir in the vanilla extract. This process helps to maintain volume and flavor balance in your batter.
Step 5: Combine Dry Ingredients and Coconut Milk
Alternate adding the dry flour mixture and coconut milk to the butter-egg blend, starting and finishing with the flour components. This gentle mixing protects the air whipped into the batter and keeps the cake tender.
Step 6: Fold in Shredded Coconut
Gently fold in the shredded coconut until it’s evenly distributed throughout the batter. These little bits of coconut promise bursts of chewy texture and that unmistakable tropical essence in the cake.
Step 7: Bake the Layers
Divide the batter evenly among the three prepared pans, then smooth the tops with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 8: Make the Creamy Frosting
Beat the softened butter for the frosting until creamy. Gradually add the powdered sugar and coconut milk, continuing to beat until the frosting is smooth, fluffy, and perfectly spreadable. Stir in vanilla extract to add aromatic warmth.
Step 9: Assemble and Frost the Cake
Once the cake layers have fully cooled, place the first layer on your serving plate and spread a thick layer of frosting over it. Repeat this process with the second layer, and finally place the third layer on top. Cover the entire cake with the remaining frosting, smoothing it out for a lovely finish.
Step 10: Add the Toasted Coconut Topping
Sprinkle the toasted shredded coconut generously over the top of the frosted cake. The toasty, nutty flavor and crispy texture it adds make this dessert visually stunning and tastefully complete.
How to Serve Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe
Garnishes
Aside from the toasted coconut on top, you can elevate the cake’s presentation with a sprinkle of edible flowers, a handful of fresh shredded coconut, or a few delicate mint leaves. These garnishes add color and a fresh contrast.
Side Dishes
This cake pairs wonderfully with light accompaniments like fresh tropical fruits—think pineapple wedges or mango slices—and a dollop of whipped cream or coconut cream. For something warm, a chilled cup of lightly brewed herbal tea or coffee complements the sweetness perfectly.
Creative Ways to Present
Slice the cake into generous wedges and serve on a bright, floral-patterned plate for a festive look. For parties, individual mini versions using cupcake-sized pans make it easy to share this tropical delight. You could also layer the frosting between spoonfuls of toasted coconut in clear dessert cups for a deconstructed take on the Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly with plastic wrap or store it in an airtight container in the refrigerator. This keeps the cake moist and the frosting fresh for up to 5 days, letting you savor this tropical treat over time.
Freezing
If you want to make this Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe in advance, slice the cake layers and freeze them separately wrapped in plastic and foil. The frosting can also be frozen. When ready to enjoy, simply thaw in the refrigerator overnight and assemble as usual.
Reheating
This cake is best served chilled or at room temperature, so reheating is not necessary. If you prefer it slightly warmer, let a slice sit out for 20–30 minutes before serving to soften the frosting and intensify the flavors.
FAQs
Can I use canned coconut milk for this recipe?
Absolutely! Canned coconut milk works perfectly and often adds a richer, creamier flavor, which enhances the cake’s moistness wonderfully.
How do I toast shredded coconut properly?
Simply spread shredded coconut in an even layer on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring occasionally to prevent burning. Watch closely as it can brown quickly.
Is this cake gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends suitable for baking, but results may vary in texture.
Can I substitute the butter for a dairy-free alternative?
Yes, dairy-free butter or coconut oil can be used to make the cake vegan or dairy-free, though the flavor and texture might be slightly different, still delicious!
What’s the best way to slice this layered cake?
Use a sharp serrated knife and slice in a gentle sawing motion. Wiping the knife clean between cuts helps keep neat, beautiful slices without dragging the frosting.
Final Thoughts
There’s something truly special about a homemade Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe that brings a little slice of tropical paradise into your kitchen. It’s a sweet, tender, and satisfyingly creamy cake that’s guaranteed to become a beloved classic for you and your loved ones. Don’t hesitate to dive in and enjoy creating this beautiful, delicious dessert that’s as impressive as it is comforting.
Print
Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Layer Cake is a moist, fluffy delight featuring a tender coconut-infused cake layered and frosted with a creamy coconut buttercream. Perfectly balanced with shredded and toasted coconut, this cake offers a rich tropical flavor that will transport you to a creamy bliss with every bite. Ideal for celebrations or indulgent dessert cravings, it serves 12 and brings a luscious coconut twist to classic layer cake fare.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut, toasted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake layers evenly.
- Prepare Pans: Grease and flour three 9-inch round cake pans to prevent sticking and ensure easy release after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy, about 5 minutes, which creates an airy texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition for a smooth batter. Stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the coconut milk, starting and ending with the flour mixture to maintain batter consistency.
- Fold in Coconut: Gently fold in the shredded coconut to evenly distribute throughout the batter without deflating it.
- Fill Pans: Evenly divide the cake batter among the prepared pans and smooth the tops to ensure even baking.
- Bake: Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely, preventing soggy layers.
- Make Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and coconut milk, mixing until the frosting is smooth and fluffy.
- Assemble Cake: Once the cakes are fully cooled, frost the top of the first layer, add the second layer and frost, then repeat with the third layer. Cover the entire cake with the frosting for a beautiful finish.
- Garnish: Sprinkle toasted shredded coconut on top of the frosted cake to add texture and enhance the coconut flavor.
Notes
- Ensure the butter is softened to room temperature for smooth creaming.
- Use full-fat coconut milk for a richer flavor and moist texture.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes until golden, stirring occasionally to prevent burning.
- Allow the cake layers to cool completely before frosting to prevent melting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For extra moisture, brush each cake layer with a light coconut syrup before frosting.
- Use parchment paper circles at the bottom of pans for easier cake removal.
