Coconut Layer Cake With Coconut Frosting

Why You’ll Love This Recipe

• Moist, tender white cake infused with coconut milk and coconut extract for true coconut flavor.
• Choose your frosting: fluffy coconut buttercream or tangy coconut cream cheese.
• Showstopping snowball finish with a full coat of sweetened shredded coconut.
• Reliable method with clear steps, perfect for birthdays, showers, and holidays.

Grocery List

• Produce: None
• Dairy: Unsalted butter; sour cream; cream cheese (if using cream cheese frosting); eggs
• Pantry: All-purpose flour; granulated sugar; confectioners’ sugar; baking powder; fine sea salt; canned full-fat coconut milk; coconut extract; vanilla extract; neutral oil; sweetened shredded coconut; parchment paper

Full Ingredients

For the Coconut Cake

• All-purpose flour: 2 3/4 cups (330 g)
• Baking powder: 2 1/2 tsp
• Fine sea salt: 1/2 tsp
• Unsalted butter, softened: 3/4 cup (170 g)
• Granulated sugar: 1 3/4 cups (350 g)
• Neutral oil (canola or vegetable): 1/4 cup (60 ml)
• Egg whites, room temperature: 6 large (about 180 g)
• Canned full-fat coconut milk, well shaken and room temperature: 1 cup (240 ml)
• Sour cream, room temperature: 1/2 cup (120 g)
• Coconut extract: 1 1/2 tsp
• Clear vanilla extract: 1 tsp
• Optional: almond extract 1/4 tsp

Coconut Buttercream Frosting (Option 1)

• Unsalted butter, softened: 1 1/2 cups (340 g)
• Confectioners’ sugar, sifted: 5 cups (600 g)
• Fine sea salt: 1/4 tsp
• Coconut extract: 1 tsp
• Vanilla extract: 1/2 tsp
• Canned coconut milk, room temperature: 4–6 tbsp (60–90 ml), as needed for consistency

Coconut Cream Cheese Frosting (Option 2)

• Full-fat brick-style cream cheese, slightly cool: 16 oz (454 g)
• Unsalted butter, softened: 3/4 cup (170 g)
• Confectioners’ sugar, sifted: 4 1/2 cups (540 g)
• Fine sea salt: 1/4 tsp
• Coconut extract: 1 tsp
• Vanilla extract: 1/2 tsp
• Canned coconut milk, room temperature: 1–3 tbsp (15–45 ml), as needed

To Finish

• Sweetened shredded coconut: 3–4 cups (255–340 g), for coating the cake completely

Step-by-Step Instructions

Step 1: Prep the pans and oven

Preheat the oven to 350°F (177°C) with a rack in the center. Grease two 9-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment rounds and lightly flour the sides. For best results, bring egg whites, sour cream, and coconut milk to room temperature. Shake or whisk the coconut milk until completely smooth and emulsified.

Step 2: Mix the dry and wet components

In a medium bowl, whisk together the flour, baking powder, and salt. In a large measuring cup or small bowl, whisk together the coconut milk, sour cream, coconut extract, and vanilla; set aside. This will be your “wet” mixture for alternating with the dry ingredients.

Step 3: Cream butter, sugar, and add egg whites

In a stand mixer fitted with the paddle (or using a hand mixer), beat the softened butter and granulated sugar on medium-high until very pale and fluffy, about 3–4 minutes. Pour in the oil and mix 30 seconds. Reduce speed to medium and add the egg whites in 3 additions, mixing well after each until the mixture is thick and satin-like. Scrape the bowl.

Step 4: Alternate dry and wet; finish the batter

On low speed, add one-third of the dry ingredients, followed by half of the wet mixture. Repeat, ending with the remaining dry ingredients (dry-wet-dry-wet-dry). Mix just until the last streak of flour disappears. The batter should be smooth and slightly thick. Do not overmix.

Step 5: Bake and cool

Divide the batter evenly between the prepared pans (about 700–725 g per pan). Smooth the tops. Bake 25–30 minutes, until the centers spring back and a toothpick comes out clean or with a few moist crumbs. Cool in pans 15 minutes, then run a knife around the edges, invert onto racks, peel off parchment, and cool completely.

Step 6: Make your frosting (choose one)

For Coconut Buttercream: Beat the softened butter on medium-high until creamy, 1 minute. Add confectioners’ sugar, salt, coconut extract, and vanilla; mix on low until combined, then increase to medium-high and whip 2–3 minutes, adding 4–6 tbsp coconut milk until fluffy and spreadable.

For Coconut Cream Cheese Frosting: Beat cream cheese and butter together on medium-high until smooth and fluffy, 2 minutes. Add confectioners’ sugar, salt, coconut extract, and vanilla; mix on low until combined, then increase to medium and beat 1–2 minutes, adding 1–3 tbsp coconut milk until silky and spreadable.

Step 7: Assemble, crumb-coat, and frost

If needed, level the cooled cake layers with a serrated knife. Place one layer on a serving plate. Spread about 1 cup frosting over the top. Add the second layer, cut side down. Apply a thin crumb coat over the entire cake and chill for 20 minutes to set. Finish with a thicker, smooth layer of frosting all over.

Step 8: Coat with coconut and serve

Place the cake on a sheet of parchment to catch fallout. Press sweetened shredded coconut onto the sides and top until fully coated for a snowball look. Gently pat to adhere. Let the cake stand at room temperature 20–30 minutes before slicing for the cleanest cuts.

Pro Tips

• Whisk or blend canned coconut milk before measuring so the cream and liquid are fully combined.
• Room-temperature ingredients help the batter emulsify and rise evenly for a fine, tender crumb.
• Weigh the batter into pans for even layers and uniform baking.
• Chilling the crumb coat locks in stray crumbs and makes the final frosting ultra-smooth.
• For a whiter crumb, use clear vanilla and avoid overbrowning; check doneness early.

Variations

• Piña Colada: Spread 1/2 cup well-drained, finely chopped pineapple between layers and add 1 tbsp rum to the frosting.
• Toasted Coconut Finish: Toast the shredded coconut at 325°F (163°C) for 6–8 minutes, stirring once, for a golden, nutty exterior.
• Three 8-Inch Layers: Bake in three 8-inch pans for 20–24 minutes; increase frosting by about 25% for extra coverage.

Storage & Make-Ahead

Buttercream version: Store covered at cool room temperature up to 2 days or refrigerate up to 5 days; bring to room temp before serving. Cream cheese version: Refrigerate covered up to 4 days; serve slightly cool. Unfrosted cake layers can be wrapped and refrigerated up to 2 days or frozen up to 2 months; thaw, then frost. Frosting can be made 2 days ahead; refrigerate, then re-whip with a splash of coconut milk to restore fluff.

Nutrition (per serving)

Approximate for 1/12 of cake with buttercream and coconut coating: 920 calories; 45 g fat (29 g saturated); 125 g carbohydrates; 3 g fiber; 100 g sugars; 6 g protein; 280 mg sodium. Values will vary with frosting choice and portion size.