Created on October 3rd, 2025 at 10:06 am
This Light and Fluffy Coconut Layer Cake is a delightful treat for any occasion. Its soft layers and rich coconut flavor create a perfect balance of sweetness. Every bite is filled with moisture and creaminess, making it hard to resist. Whether for a birthday or a simple family gathering, this cake will surely impress everyone.
Why You’ll Love This
You’ll love this cake because it’s both simple and delicious. The combination of coconut milk, cream cheese, and whipping cream makes it incredibly tasty. Plus, it looks beautiful with its layered design and coconut flakes on top. It’s a great way to enjoy a classic dessert with a tropical twist!
Recipe Time
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- 9-inch round cake pans
- Rubber spatula
- Cooling rack
How to Make It
To make this cake, first, prepare the cake layers by mixing together the ingredients. Bake the layers until they are golden and fluffy. Once cooled, whip up the buttercream and the cream cheese filling. Finally, assemble and frost the cake for a sweet coconut treat.
Ingredients
- 5 large egg whites
- 1 ½ cup unsweetened full fat coconut milk (divided)
- 2 teaspoons coconut flavoring (see Notes)
- 3 cups cake flour
- 2 ⅓ cups granulated sugar
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- 8 ounces cream cheese (softened to room temperature)
- ½ cup unsalted butter (softened to room temperature)
- 4 cups powdered sugar (sifted)
- 1-3 tablespoons unsweetened coconut milk or whole milk
- 1 teaspoon coconut flavoring
- 1 cup of the Cream Cheese Buttercream Frosting (above)
- 1 cup heavy whipping cream
- 1-2 cups flaked or shredded coconut (for decoration)
Directions
To make the cake:
Preheat your oven to 350°F (175°C). Grease and flour your cake pans. In a large bowl, beat the egg whites until stiff peaks form. In another bowl, mix the butter and sugar until light and fluffy. Gradually add in the egg whites and coconut milk, followed by the dry ingredients. Divide the batter into the prepared pans and bake for 25 minutes. Cool layers on a rack.
To make the buttercream:
In a mixing bowl, beat the cream cheese and butter until smooth. Slowly add the sifted sugar and mix until creamy. Add 1-3 tablespoons of coconut milk and coconut flavoring to achieve a smooth consistency.
To make the Whipped Cream Cheese Filling:
In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the prepared cream cheese mixture.
To frost and decorate the cake:
Once the cake layers have cooled, place one layer on a serving plate. Spread a layer of cream cheese filling, then top with the second layer. Frost the whole cake with buttercream and sprinkle the shredded coconut on top for decoration.
How to Serve This Recipe
Serve slices of this coconut layer cake chilled or at room temperature. It’s great on its own or accompanied by a scoop of vanilla ice cream for extra delight.
How to Store This Recipe
Store any leftovers in an airtight container in the refrigerator. The cake stays fresh for up to 3 days. For longer storage, you may freeze it, but make sure to cover it well.
Tips for Success
- Measure ingredients accurately for the best results.
- Allow the cake to cool completely before frosting to prevent melting.
- Use freshly shredded coconut for extra flavor and texture.
- Keep the cake refrigerated if you live in a warm climate.
Variation
This recipe is already delightful as is, but feel free to add a layer of fruit, like pineapple or mango, for a unique twist.
FAQs
Can I use other types of milk?
Yes, you can substitute coconut milk with whole milk or almond milk if desired.
Can this cake be made in advance?
Absolutely! You can bake the layers a day before and frost them the next day.
Is there a gluten-free option for this cake?
You can substitute the cake flour with a gluten-free flour blend to make it gluten-free. Just make sure to follow the recommended ratios.
