Classic Coconut Layer Cake with Coconut Frosting

Why You’ll Love This Recipe

• Tall, bakery-style layers with a soft, tender white crumb.
• Coconut-milk syrup keeps every bite incredibly moist and flavorful.
• Billowy coconut frosting that’s silky, stable, and not overly sweet.
• Snowy shredded coconut coating for a stunning, classic finish.

Grocery List

• Produce: None
• Dairy: Unsalted butter, whole milk, large eggs (for whites)
• Pantry: Cake flour, granulated sugar, baking powder, fine sea salt, neutral oil, vanilla extract, almond extract (optional), full-fat canned coconut milk, coconut extract, sweetened shredded coconut

Full Ingredients

For the White Cake Layers

• 3 cups (360 g) cake flour, spooned and leveled
• 2 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1/4 cup (60 ml) neutral oil (canola or vegetable)
• 6 large egg whites, room temperature (about 200 g)
• 2 tsp pure vanilla extract
• 1/4 tsp almond extract (optional, but lovely in white cake)
• 1 1/4 cups (300 ml) whole milk, room temperature

For the Coconut-Milk Syrup

• 3/4 cup (180 ml) full-fat coconut milk, well stirred
• 1/4 cup (50 g) granulated sugar
• 1 tsp pure vanilla extract
• Pinch fine sea salt

For the Billowy Coconut Frosting (Swiss Meringue Buttercream)

• 5 large egg whites (150 g)
• 1 1/4 cups (250 g) granulated sugar
• 1 1/2 cups (340 g) unsalted butter, room temperature, cut into tablespoons
• 3 tbsp thick coconut cream (scoop from the top of the can of coconut milk)
• 1 tsp coconut extract
• 1 tsp pure vanilla extract
• Pinch fine sea salt

To Finish

• 4 cups (about 320 g) sweetened shredded coconut (for the outside of the cake)

Step-by-Step Instructions

Step 1: Prepare pans and preheat

Preheat the oven to 350°F (177°C) with a rack in the center. Grease three 8-inch round cake pans, line the bottoms with parchment rounds, then grease the parchment and lightly flour the pans, tapping out excess. This ensures easy release and clean layers.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside. Having dry ingredients fully combined prevents overmixing later and keeps the crumb tender.

Step 3: Cream butter and sugar; build the batter

In a large bowl (stand mixer with paddle preferred), beat the butter and sugar on medium-high speed until very light and fluffy, 3–4 minutes, scraping the bowl once. Beat in the oil until glossy. With the mixer on medium-low, add egg whites gradually in 3 additions, mixing well after each until incorporated and the mixture looks satiny. Mix in vanilla and almond extract (if using).

With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk in 2 additions, beginning and ending with dry. Mix just until combined; do not overmix. The batter should be smooth and slightly thick.

Step 4: Bake the layers

Divide the batter evenly among the prepared pans (about 500–525 g per pan if using a scale). Smooth the tops and tap pans lightly to release air. Bake 23–26 minutes, until the tops spring back, edges are barely golden, and a toothpick inserted in the center comes out clean (or 205°F/96°C internal). Cool in pans 10 minutes, then turn out onto wire racks, peel parchment, and cool completely, 45–60 minutes.

Step 5: Make the coconut-milk syrup

While cakes cool, combine coconut milk and sugar in a small saucepan over medium heat. Bring just to a simmer, stirring to dissolve sugar, 2–3 minutes. Remove from heat; stir in vanilla and a pinch of salt. Cool to room temperature. This lightly sweet syrup will keep the layers ultra-moist and add gentle coconut flavor.

Step 6: Whip the billowy coconut frosting

Place egg whites and sugar in a spotless metal bowl (stand mixer bowl works best) set over a pot of gently simmering water, making sure the bowl doesn’t touch the water. Whisk constantly until the mixture is 160°F (71°C) and no sugar grains remain when rubbed between fingers, 3–5 minutes. Transfer to the mixer and whip with the whisk attachment on high until thick, glossy, and the bowl is cool to the touch, 6–8 minutes.

Switch to the paddle. With mixer on medium-low, add butter 1 tablespoon at a time, letting it fully incorporate before the next piece. It may look soupy or curdled—keep beating and it will come together. Beat in coconut cream, coconut extract, vanilla, and a pinch of salt until silky and billowy, 1–2 minutes.

Step 7: Level, soak, and fill

If needed, level any domed tops with a serrated knife. Place one layer on a cake board or serving plate. Brush generously with cooled coconut-milk syrup (3–4 tablespoons per layer). Spread about 1 cup frosting evenly over the first layer. Repeat with the second layer. Top with the final layer and brush with syrup. Apply a thin crumb coat of frosting all over and chill 15 minutes to set.

Step 8: Frost and finish with snowy coconut

Apply the remaining frosting in swoops until smooth and fluffy. Working over a rimmed sheet pan, press shredded coconut onto the sides and sprinkle over the top until fully cloaked. Chill 15–20 minutes to set, then slice with a sharp, warm knife for clean layers. Serve slightly cool or at room temperature for the softest crumb.

Pro Tips

• Room-temperature ingredients whip and emulsify better: aim for butter around 65°F (18°C) and milk/egg whites no longer cold.
• Use a scale for even layers and professional-looking results (divide batter by weight).
• For extra coconut punch, use the thick cream from the top of the can in the frosting and the liquid portion for the syrup.
• If the buttercream looks broken or soupy, keep mixing; if too warm, chill the bowl 5 minutes, then beat again. If too cool/firm, warm the bowl briefly and whip.
• Press coconut on the sides with a cupped hand over a sheet pan to catch stray flakes and keep the kitchen tidy.

Variations

• Cream Cheese–Coconut Frosting: Beat 12 oz (340 g) cream cheese with 1 cup (226 g) butter until smooth; mix in 4 cups (480 g) powdered sugar, 1 tsp vanilla, 1 tsp coconut extract, and 2–3 tbsp coconut milk.
• Toasted Coconut Finish: For a golden, nutty look, lightly toast half the coconut at 325°F (163°C) for 6–8 minutes, stirring once; cool completely before applying.
• Piña Colada Layers: Spread a thin layer (about 1/3 cup) pineapple jam between the cake layers along with the frosting, and add 1–2 tbsp white rum to the coconut syrup.

Storage & Make-Ahead

Assembled cake keeps 1 day covered at cool room temperature or up to 4 days refrigerated (bring to room temperature 45–60 minutes before serving for the softest texture). Cake layers can be baked, cooled, wrapped well, and refrigerated up to 2 days or frozen up to 2 months. Coconut-milk syrup keeps 1 week refrigerated. Swiss meringue buttercream keeps 3 days refrigerated or 2 months frozen; bring to room temp and rewhip before using.

Nutrition (per serving)

Approximate for 1/14 of cake: 780 calories; 48 g fat; 88 g carbohydrates; 6 g protein; 1.2 g fiber; 520 mg sodium.