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Classic Coconut Layer Cake

Classic Coconut Layer Cake prepared dish

This classic coconut layer cake features fluffy layers of coconut-flavored cake, generously frosted with a rich coconut cream frosting. It is perfect for celebrations or as a delightful dessert for any occasion.

This recipe is american style, dessert, scaled for 8 servings, with 30 min prep and 25 min cook.

Prep: 30 min · Cook: 25 min · Total: 55 min · Serves: 8

Quick cooking notes

  • Core ingredients include eggs, granulated sugar, baking powder, vanilla extract.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 4 large eggs
  • 1.5 cups granulated sugar
  • 2 tbsp baking powder
  • 1 tbsp vanilla extract
  • 1 cup additional shredded coconut (for decoration)
  • 1 cup coconut milk
  • 2 cups powdered sugar
  • 1 cup shredded coconut (sweetened)
  • 0.5 tsp salt
  • 0.5 cups unsalted butter (softened)
  • 1.5 cups heavy cream
  • 2 cups all-purpose flour

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, coconut milk, and vanilla extract to the dry ingredients and mix until smooth.
  4. Fold in the shredded coconut until evenly distributed throughout the batter.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. While the cakes are cooling, whip the heavy cream in a separate bowl until soft peaks form.
  9. Gradually add the powdered sugar to the whipped cream and continue to whip until stiff peaks form.
  10. Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of whipped cream frosting on top.
  11. Place the second layer on top and frost the top and sides of the cake with the remaining whipped cream.
  12. Press additional shredded coconut onto the sides and top of the cake for decoration.
  13. Slice and serve the cake chilled or at room temperature.

Nutrition (per serving)

  • Calories: 400
  • Protein: 5 g
  • Fat: 25 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Sugar: 25 g
  • Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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