Fluffy Coconut Layer Cake
A deliciously tropical layer cake, perfect for an afternoon treat! This fluffy coconut layer cake has layers of coconut sponge cake filled with delicious coconut buttercream frosting. It’s then covered with coconut frosting and has an extra crunch of coconut as the simple decoration. This cake is super easy to make and will serve 8-10.
Ingredients for Coconut Layer Cake:
Self Raising Flour – The base of the cake, giving it structure while keeping it soft and tender. Self raising flour already has a raising agent in, so it’s ready to go. You could also use plain flour (all purpose flour) with baking powder to help the cake rise.
Caster Sugar – Sweetness, of course! It also helps keep the cake moist and gives it a delicate crumb.
Salt – Just a pinch enhances all the flavours and keeps the sweetness balanced.
Unsalted Butter – Adds richness and that melt-in-your-mouth texture we all love in a good cake.
Coconut Milk – The star of the show! This brings a deep coconut flavour and extra moisture to keep the cake soft.
Eggs – They bind everything together and add structure while helping create a light, airy crumb.
Vanilla Extract – A little vanilla makes everything taste better, adding warmth to complement the coconut.
Desiccated Coconut – Gives the cake extra coconut flavour and a bit of texture for a truly tropical bite.
Icing Sugar (in the Frosting) – Ensures the frosting is smooth, sweet, and perfect for spreading.
Coconut Milk (in the Frosting) – Instead of heavy cream or milk, this keeps the coconut flavour strong and makes the frosting super creamy.
Desiccated Coconut (for Decoration) – A final sprinkle of coconut gives the cake a pretty, bakery-style finish and even more delicious texture!
White Food Colouring (Optional) – The buttercream will come out slightly yellow as it’s made with butter, and for an extra white buttercream finish I added some of my favourite white food colouring.
How to Make This Coconut Layer Cake
You’ll first need to grease and line three 6 inch cake tins. If you don’t have three cake tins, you can just use the same one and bake one third of the mixture at a time, but obviously this option means more baking time.
In the bowl of a stand mixer, mix together the flour, sugar and salt.
Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
Mix with a stand mixer or hand mixer on medium speed for about 2 minutes until well combined.
Gently fold in the shredded coconut by hand using a spatula or wooden spoon until evenly distributed.
Divide the batter evenly between the three prepared cake tins (or put one third into your cake tin).
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the tins for about 10 minutes before transferring them to wire racks to cool completely.
How to Assemble a Layer Cake
A layer cake is made up of layers, exactly as the name suggests! They’re really easy to assemble.
- Prepare your filling (in this case coconut buttercream).
- Put your first cake layer on a cake plate, cake stand or ganache plate as I’ve used here.
- Add a layer of filling.
- Add a layer of cake.
- Add a layer of filling.
- Add a layer of cake.
Your layer cake is finished! You can cover the outside with buttercream, ganache or leave it naked.
Fluffy Coconut Layer Cake
Equipment
- 3 6 Inch Round Cake Tin (or use the same one but this will take longer)
Ingredients
For the Cake:
- 300 g self raising flour (2 1/2 cups)
- 225 g caster sugar (1 cup)
- 1/2 tsp salt
- 170 g unsalted butter, softened (3/4 cup)
- 300 ml coconut milk (or regular milk if preferred) (1 1/4 cups)
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 150 g desiccated sweetened coconut (plus extra for topping, if desired) (1 1/2 cups)
For the Coconut Frosting:
- 225 g unsalted butter, softened (1 cup)
- 500 g powdered sugar (4 cups)
- 60 ml coconut milk (1/4 cup)
- 75 g shredded coconut (3/4 cup)
- white food colouring
Instructions
For the cake
- Preheat your oven to 350°F (175°C).
- Grease and line three 6-inch round cake tins. If you don't have three cake tins, you can just use the same one and bake one third of the mixture at a time, but obviously this will take longer.
- In the bowl of a stand mixer, mix together the flour, sugar and salt.
- Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
- Mix with a stand mixer or hand mixer on medium speed for about 2 minutes until well combined.
- Gently fold in the shredded coconut by hand using a spatula or wooden spoon until evenly distributed.
- Divide the batter evenly between the three prepared cake tins (or put one third into your cake tin).
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the tins for about 10 minutes before transferring them to wire racks to cool completely.
For the frosting
- In the bowl of your stand mixer, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Add coconut milk and beat until the frosting is light and fluffy.
- Add the white food colouring, if using.
Assemble the cake
- Once the cakes are completely cool, place one layer on a serving plate.
- If the cake layers have baked with a slight raised centre, this is totally normal! You can either leave it as it is, or trim the top off each cake layer for a level finish to your cakes.
- Pipe a layer of frosting on top. If you don't want to pipe it, use a palette knife to spread a layer on.
- Repeat with the remaining layers, frosting the top and sides of the cake. For a nice crisp finish, use a cake decorating turntable. Hold a straight edge (metal ruler, cake decorating tool etc) at 90º to the cake and turn the turntable, keeping the straight edge still.
- Sprinkle additional shredded coconut on top and sides, if desired.
- Slice and enjoy your fluffy coconut layer cake!
For an extra coconut punch, toast the shredded coconut before using it for the frosting or as a garnish.
To add a zing of a different flavour, you could add a layer of raspberry jam as a filling in the cake, or use a lime curd for more of a fresh taste.
This cake can be stored in an airtight container at room temperature for up to 3 days.
Easy Layer Cake Recipes:
Easy Cherry Bakewell Cake Recipe
