Coconut Layer Cake

This stunning Coconut Layer Cake is the ultimate showstopper for any celebration. Made from scratch with rich, moist layers and fluffy coconut frosting, it’s perfect for birthday parties, family gatherings, and holiday events. Whether you’re hosting a special occasion or simply craving a decadent dessert, this coconut cake is sure to impress.

Homemade Coconut Layer Cake – Perfect for Birthdays, Holidays & Special Occasions

One of my favorite Julia Child quotes is; “A party without a cake is just a meeting.” That’s the truth if it’s ever been told. Just the glimpse of a big beautiful layer cake on the table and people begin gathering around knowing something delicious is in store.

My favorite thing about making this cake is, it must be made in advance to allow the filling ample time to soak into the cake layers. It makes it ideal for entertaining when you’re able to plan and prepare desserts in advance to lower the stress level, for special holiday gatherings, potlucks, Easter, Mother’s Day and more!

Checkout this quick list of ingredients you’ll need on hand to make this moist and fluffy Coconut Cake: (Scroll down for the full printable recipe card.)

• Flour – For the layers you’ll need all purpose flour for the base of the cake batter.
• Leavening – Baking powder, baking soda and salt give lift to the batter.
• Liquid – Canned coconut milk or buttermilk for moisture.
• Flavorings – Vanilla extract and coconut extract amp up the flavor.
• Butter – Salted or unsalted butter for a rich flavor.
• Sugar – Granulated sugar for sweetness.
• Whole Eggs – Large eggs stabilize the cake batter.
• Coconut – Shredded coconut adds the signature coconut flavor.
• Coconut Cream Filling – Sour cream, unsweetened flaked coconut and granulated sugar for a moist cake.
• Coconut Cream Cheese Frosting – Softened cream cheese, butter, sour cream mixture reserved from the filling, powdered sugar (confectioners’ sugar) and sweetened flaked coconut.

How to Make the Best Coconut Cake Layer Cake

• Heat Oven and Grease Pans – Preheat oven to 350°F. Butter and flour three 8-inch or 9-inch round cake pans or spray with baking spray..
• Creamed Ingredients – Using an electric mixer, cream together butter, sugar and vanilla for 2-3 minutes until fully combined.
• Add the Eggs – Add the eggs one at a time beating well after each addition.
• Dry Ingredients – In a separate bowl, use a whisk to sift together flour, baking powder, baking soda and salt.
• Combine – Add sifted flour mixture alternately with milk, starting and ending with flour. Beat until fully combined,.
• Add Shredded Coconut to the Batter – Add 1/2 cup coconut, mix well.
• Transfer to Pans – Divide batter evenly between pans.
• Oven – Bake per the cook time in the recipe until a toothpick inserted into the center comes back clean.
• Make the Coconut Filling – Stir together sugar, fresh coconut and sour cream until fully combined. Set aside.
• Assemble the Cake – Cool cake layers in pans for 20 minutes. Use a long skewer or fork to poke holes all over the surface then spread with 1/3 of coconut sour cream filling. Repeat layers.
• Refrigerate – Cover cake with plastic wrap and chill for at least 1 day OR up to 3 days.
• Make Coconut Cream Cheese Frosting Recipe – Beat together cream cheese, butter and reserved coconut mixture. Add powdered sugar beating on medium speed until fully combined.
• Ice the Cake – Frost top and sides of cake. Sprinkle with flaked coconut gently pressing into frosting. Chill for at least 4 hours or until frosting is set.
• Slice and serve, store leftovers covered and chilled.

Kitchen Equipment to Make Moist and Fluffy Coconut Cake Recipe

• Stand mixer or hand mixer.
• Large bowl and medium bowl.
• Large whisk for sifting the dry ingredients.
• Three 8-inch cake pans or 9-inch cake pans.
• Measuring cups and spoons.
• Offset spatula to frost the top of the cake and sides.
• Large cake pedestal plus wax paper or parchment paper for easy clean-up.

Recipe Variations, Tips and Substitutions

• Skip the Cake Mix – I highly recommend not using a cake mix for the layers. Cake mixes have become increasingly scarce in volume and won’t make quite enough cake to handle the filling and frosting. In this case, go for the gold and follow the recipe for the cake batter.
• Flour – You could use cake flour in place of all purpose flour for the cake layers.
• Expect the Filling to Soak into the Cake – The filling for this coconut cake will soak into the cake layers. This is normal and doesn’t mean anything went wrong. This cake was photographed shortly after making so you could see what the filling between the layers would look like.
• Fresh Coconut – Frozen fresh unsweetened coconut is typically found in the frozen foods section with the other frozen fruit items. If you are unable to find it, substitute 1 cup coconut flakes or sweetened flaked coconut in its place.
• Sour Cream – You could adapt the filling using plain Greek yogurt in place of sour cream.
• When poking holes in the layers, keep in mind you will only spread the filling on two layers. The bottom layer and middle layer. Leave the top layer intact.
• Trim the Cake – If the cake layers dome while baking, you can use a sharp knife or serrated knife to level the layers.
• Wax Paper for Easy Clean-Up – Before placing the bottom layer on the cake pedestal, arrange three strips of wax paper along the edge. This can be gently removed after frosting and will keep the pedastal clean.
• Toasted Coconut – If you’re a fan of toasted coconut, see this easy tutorial for how to toast coconut here.

Storage and Leftovers

• Leftovers – Store Coconut Layer Cake in an airtight container, like a cake taker, or covered with plastic wrap chilled in the refrigerator for up to one week.
• Freezer – You can freeze coconut cake for up to 2 months. thaw in the fridge and enjoy.

More Coconut Dessert Recipes to Make

My family loves coconut in any way, shape or form. A few other coconut desserts you may like to try:

• Coconut Cream Lush is a tasty make ahead dessert option.
• Rich and sweet Coconut Bars.
• Hawaiian Pineapple Coconut Loaf is terrific with your morning cup of coffee or hot tea.
• No trifle bowl needed to make this Coconut Cream Cake Pan Trifle.
• Caramel Rum Macaroon Cookies are chewy and sweet certain to delight the caramel fans in your life.
• Coconut Macaroon Cookies are dipped in chocolate for a handheld treat.
• Salted Caramel Coconut Cream Pie is rich and decadent.
• Coconut Cream Pound Cake is a mash-up of two Southern favorites.
• Low Carb Coconut Macadamia Bars from All Day I Dream About Food.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 8-inch Cake Pans