If you are craving a dessert that feels like a tropical vacation and melts in your mouth with every bite, the Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe is your new best friend. This cake beautifully balances moist, fluffy layers infused with coconut milk and shredded coconut, all wrapped in a velvety frosting that’s as dreamy as it is decadent. The toasted coconut on top adds that perfect crunch and a nutty aroma that will have everyone reaching for seconds. Whether you’re celebrating a special occasion or just treating yourself, this cake is a showstopper that tastes as amazing as it looks.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each plays an essential role in creating the moist texture and rich coconut flavor this cake is famous for. From the buttery sweetness to the tropical notes, every component contributes to a truly memorable dessert.
- All-purpose flour (2 1/2 cups): The sturdy base that gives your cake structure and holds all those beautiful flavors together.
- Baking powder (2 1/2 tsp): The secret behind that perfect rise, making each layer light and fluffy rather than dense.
- Salt (1/2 tsp): Just a pinch to enhance the sweetness and balance the flavors.
- Unsalted butter, softened (1 cup for cake + 1 cup for frosting): Adds richness and tenderness—don’t rush the softening step for the creamiest texture!
- Granulated sugar (2 cups): Provides just the right amount of sweetness and contributes to that golden crust on the cake.
- Large eggs (4): Acts as a binder and adds moisture, helping the cake layers stay tender and cohesive.
- Vanilla extract (2 tsp): Brings warmth and complements the coconut flavor beautifully.
- Coconut milk (1 cup for cake + 1/4 cup for frosting): Infuses each layer with dreamy coconut creaminess and moisture without heaviness.
- Shredded coconut (1 cup for cake + 1 cup toasted for garnish): Adds texture, flavor, and that unmistakable coconut crunch on top that makes this recipe unforgettable.
- Powdered sugar (4 cups for frosting): Creates the silky smooth frosting that envelops the cake in sweet, creamy goodness.
How to Make Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe
Step 1: Prepare Your Pans and Preheat
Start by preheating the oven to 350°F (175°C), then grease and flour three 9-inch round cake pans. This prep guarantees your cakes will release easily after baking without losing any of their fluffy goodness.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt, so your layers rise uniformly with balanced flavor.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy—this usually takes about 5 minutes. This step is crucial as it introduces air, giving the cake its tender crumb.
Step 4: Add Eggs and Vanilla
Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter. Stir in the vanilla extract to layer in its warm, sweet aroma that enhances the coconut’s tropical vibe.
Step 5: Combine Dry Ingredients and Coconut Milk
Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. This alternating technique preserves the aeration and ensures a smooth, lump-free batter with moist layers.
Step 6: Fold in Shredded Coconut
Gently fold in the shredded coconut, distributing it evenly throughout the batter. This not only boosts coconut flavor but adds delightful flecks of texture within each slice.
Step 7: Bake the Cake Layers
Divide the batter evenly among the three prepared pans, smoothing the tops for even rising. Bake for 25-30 minutes until a toothpick comes out clean, signaling perfectly cooked, moist cakes ready for frosting.
Step 8: Cool Before Frosting
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely. This is important so the frosting won’t melt when applied, keeping your layers crisp and beautiful.
Step 9: Prepare the Creamy Frosting
Beat the softened butter until creamy, then gradually add powdered sugar and coconut milk. Continue beating until the frosting is smooth, fluffy, and luscious—a perfect complement to the coconut cake layers.
Step 10: Assemble and Decorate
Frost the top of one cooled cake layer, stack the second layer on top, and frost again. Repeat with the third layer and cover the entire cake with frosting. Finish by generously sprinkling toasted shredded coconut on top for that irresistible crunch and to complete the Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe.
How to Serve Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe
Garnishes
Top your cake with extra toasted coconut for a visually stunning finish and added texture. You can also add a few edible flowers or a drizzle of coconut cream for an elegant touch that makes your guests feel extra special.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a fresh fruit salad featuring tropical fruits like mango and pineapple. These sides brighten the rich cake and balance the creamy frosting perfectly.
Creative Ways to Present
For a fun twist, serve individual slices in clear dessert plates with a sprinkle of toasted coconut and a mint leaf on top. Alternatively, turn the cake into mini cupcakes or layer it in a trifle glass to highlight its beautiful layers.
Make Ahead and Storage
Storing Leftovers
Wrap the leftover cake tightly with plastic wrap or store in an airtight container in the fridge. This keeps it moist and fresh for up to 4 days, letting you enjoy the Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe well beyond the party.
Freezing
You can freeze the unfrosted cake layers wrapped in plastic and aluminum foil for up to 3 months. Thaw completely in the fridge before frosting. This method lets you prepare ahead and assemble when ready.
Reheating
Because this cake is best enjoyed chilled or at room temperature, it’s not recommended to reheat. Instead, take it out of the fridge about 30 minutes before serving to bring the frosting to a soft, creamy consistency.
FAQs
Can I use other types of coconut for this cake?
Absolutely! You can swap shredded coconut with flaked coconut if you prefer larger bits, but keep in mind the texture may change slightly. Toasted coconut on top adds the best crunch.
Is coconut milk necessary, or can I substitute it?
Coconut milk is key to achieving the moist, rich coconut flavor in the cake. While you can use regular milk, the cake won’t have the same tropical depth that makes this recipe stand out.
How do I toast shredded coconut at home?
Simply spread shredded coconut evenly on a baking sheet and toast in the oven at 350°F for 5-10 minutes, stirring every couple of minutes until golden brown and fragrant. Watch closely to avoid burning!
Can I make this cake gluten-free?
Yes, but you’ll need to use a gluten-free flour blend that measures like all-purpose flour. Also, make sure your baking powder is gluten-free. The flavor will still shine, but texture may vary slightly.
How long does this cake last once frosted?
When stored properly in the fridge, the Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe stays fresh for up to 4 days. Beyond that, the texture and moisture might start to decline.
Final Thoughts
This Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe is a joyful celebration of everything coconut lovers adore. Its fluffy layers, rich frosting, and crunchy toasted coconut will quickly make it a beloved classic in your kitchen. Dive in and share this sweet slice of paradise with friends and family—you won’t regret making this delightful cake your next dessert masterpiece!
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 and fluffy dessert layered with creamy coconut-infused frosting and topped with toasted shredded coconut. Perfect for coconut lovers, this cake combines tender cake layers with rich coconut flavor and a smooth, sweet frosting for an indulgent treat suitable for any occasion.
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 the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake layers.
- Prepare cake pans: Grease and flour three 9-inch round cake pans to prevent the cake batter from sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine the leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes, to incorporate air for a tender cake.
- Add eggs and vanilla: Add the eggs one at a time into the butter mixture, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, starting and ending with the dry ingredients to maintain batter consistency.
- Fold in shredded coconut: Gently fold the shredded coconut into the batter until evenly distributed for added texture and coconut flavor.
- Divide and bake: Evenly divide the batter among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cakes are fully baked.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, which is essential before frosting.
- Make the frosting: Beat the softened butter until creamy, then gradually add the powdered sugar and coconut milk. Continue beating until the frosting is smooth, fluffy, and easy to spread.
- Assemble the cake: Once the cakes are completely cool, frost the top of one layer, place the second layer on top, frost again, and repeat with the third layer. Cover the entire cake with the remaining frosting.
- Garnish: Sprinkle toasted shredded coconut over the top of the frosted cake for a beautiful and flavorful finishing touch.
Notes
- Make sure the cake layers are completely cool before frosting to prevent the frosting from melting.
- Use freshly shredded coconut for better texture or opt for unsweetened to control sweetness.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Store the cake covered in the refrigerator to keep it fresh up to 3 days.
- Bring the cake to room temperature before serving for optimal flavor and texture.
