Dreamy Coconut Layer Cake Recipe: Sweet Tropical Bliss

Baking this delightful coconut layer cake promises a tropical escape into sweet, creamy bliss.

Soft, pillowy layers whisper of island breezes and sun-drenched afternoons.

Shredded coconut dances between delicate cake tiers, creating a dreamy texture that melts on your tongue.

Creamy frosting embraces each slice with luxurious smoothness, transforming an ordinary dessert into a spectacular celebration.

Subtle hints of vanilla complement the rich coconut essence, making every bite feel like a mini vacation.

Elegant yet approachable, this cake welcomes both novice bakers and seasoned pastry enthusiasts.

Coconut Layer Cake That Feels Like A Vacation

• Conquer Baking Challenges: Perfect for home bakers looking to elevate their skills with a stunning tropical dessert that looks professionally made.
• Create Crowd-Pleasing Comfort: A universally loved cake that brings smiles to family gatherings, potlucks, and special celebrations with its rich, creamy texture and delightful coconut flavor.
• Customize with Ease: Flexible recipe allows simple variations like adding different nuts or adjusting coconut intensity to match personal taste preferences.
• Impress Without Stress: Straightforward instructions make this seemingly complex cake surprisingly manageable for bakers of intermediate skill levels, ensuring a delicious result every time.

Ingredients For Coconut Layer Cake

• All Purpose Flour: A key base that provides structure to the cake's texture.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Salt: Enhances the overall flavor balance of the cake.

• Butter: Creates a rich and creamy foundation for the cake's texture.
• Sugar: Adds sweetness and helps with the cake's moisture and tenderness.
• Eggs: Bind ingredients together and provide structure to the cake.
• Vanilla: Adds a classic, warm flavor to complement the coconut.
• Buttermilk: Contributes moisture and helps create a tender crumb.

• Coconut, Walnuts: Add tropical sweetness and nutty crunch to the cake's texture and flavor profile.

How To Bake Coconut Layer Cake

Step 1: Prep Your Baking Zone

Get your oven warmed up to 350F. Grab two round cake pans and give them a generous coating of grease and flour to prevent any sticky situations.

Step 2: Create Dry Ingredient Magic

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Set this fluffy mixture aside for later.

Step 3: Whip Up Creamy Base

In a large mixing bowl, blend butter and sugar until they transform into a light, pillowy mixture. Crack in eggs one by one, mixing thoroughly after each addition. Pour in vanilla extract for that extra flavor boost.

Step 4: Combine Wet and Dry Ingredients

• Shredded coconut
• Chopped walnuts

Step 5: Fill the Cake Pans

Evenly distribute the batter between your prepared pans, smoothing the tops for a beautiful finish.

Step 6: Bake to Golden Perfection

Slide the pans into the preheated oven. Bake for 30-40 minutes until a toothpick comes out clean when inserted into the center.

Step 7: Cool Down Time

Let the cakes rest in their pans for 10 minutes. Then carefully transfer to a wire rack to cool completely.

Step 8: Dress Up Your Cake

Once cooled, generously spread cream cheese frosting between layers and over the entire cake. Sprinkle extra coconut on top for a tropical touch.

Step 9: Slice and Savor

Cut into this dreamy creation and enjoy a slice of coconut heaven!

Pro Tips For Coconut Layer Cake

• Toast coconut flakes before adding to the batter for deeper, richer flavor and enhanced crunchiness.
• Replace walnuts with pecans or almonds for different nutty undertones and texture variations.
• Use room temperature ingredients to ensure smoother batter and more even cake texture.
• Check cake doneness early to prevent overbaking, which can make the cake dry and crumbly.
• For dairy-free version, substitute buttermilk with almond milk mixed with apple cider vinegar and use vegan butter alternatives.

Creative Variations For Coconut Layer Cake

• Tropical Pineapple Coconut Cake: Replace walnuts with crushed pineapple chunks and add a splash of rum for extra tropical flavor.
• Chocolate Coconut Indulgence: Incorporate cocoa powder into the cake batter and layer with chocolate ganache between cake layers.
• Lemon Coconut Fusion: Add lemon zest to the batter and create a tangy lemon cream cheese frosting for a bright, refreshing version.
• Almond Coconut Dream: Swap walnuts with toasted sliced almonds and add almond extract to enhance the nutty profile of the cake.

Best Pairings For Coconut Layer Cake

• Pair with Tropical Rum Cocktail: Blend a refreshing coconut rum punch with pineapple juice and a hint of lime for a perfect tropical companion to the cake's rich, sweet flavors.
• Complement with Coconut Coffee: Brew a smooth coconut-infused coffee or latte that echoes the cake's nutty and creamy undertones, creating a harmonious dessert experience.
• Match with Passion Fruit Sorbet: Serve a tangy, bright passion fruit sorbet alongside the cake to cut through its richness and provide a palate-cleansing contrast.
• Enhance with Sweet Dessert Wine: Select a late-harvest Riesling or Moscato with honeyed notes that beautifully complement the cake's sweetness and coconut texture.

Storage Advice For Coconut Layer Cake

• Store covered cake in an airtight container for up to 5 days. Seal tightly to prevent drying out and absorbing other food odors.
• Wrap completely cooled cake in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Store up to 1 month for quick single-serving treats.
• Bring refrigerated cake to room temperature for 30 minutes before serving. For frozen cake, thaw in refrigerator and let sit at room temperature for best texture and flavor restoration.

FAQs About Coconut Layer Cake

• Can I use shredded coconut instead of flaked coconut?

Yes, you can use shredded coconut as a substitute. Both work well in the recipe and will provide a similar tropical flavor and texture to the cake.

• Is buttermilk necessary for this recipe?

Buttermilk helps create a tender and moist cake. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

• Can I make this cake without nuts?

Absolutely! If you have nut allergies or simply don’t enjoy nuts, you can omit the walnuts entirely without affecting the cake’s overall structure or taste.

Coconut Layer Cake Recipe

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4.6 from 17 reviews

• Total Time: 50-60 minutes
• Yield: 12 1x

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Description

Luscious coconut layer cake brings tropical sweetness to classic dessert traditions, promising pure indulgence with each delicate bite. Creamy frosting and tender coconut-infused layers create a memorable dessert experience you’ll want to savor slowly.

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Ingredients

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Cake Ingredients:

• 1 1/2 cups white sugar
• 3 eggs
• 1 cup buttermilk
• 1/2 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1 1/2 cups flaked coconut

Leavening and Seasoning Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Optional Ingredient:

• 1/2 cup chopped walnuts
• 1 recipe cream cheese frosting

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Instructions

1. Prepare the oven by heating to 350F (175C) and preparing two 9-inch round cake pans with grease and flour coating.
2. Sift dry ingredients including flour, baking powder, baking soda, and salt into a medium mixing bowl, setting aside for later use.
3. Using an electric mixer, cream butter and sugar until achieving a light, airy texture with significant volume.
4. Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition, then blend in vanilla extract for enhanced flavor.
5. Gradually introduce the sifted dry ingredients alternately with buttermilk, mixing gently to maintain a smooth, even batter consistency.
6. Gently fold shredded coconut and chopped walnuts into the batter, ensuring even distribution throughout the mixture.
7. Evenly distribute the cake batter between the prepared cake pans, smoothing the surfaces for uniform baking.
8. Bake in the preheated oven for 35-40 minutes, testing for doneness by inserting a toothpick into the cake’s center – it should emerge clean without wet batter.
9. Allow cakes to rest in pans for 10 minutes to stabilize their structure, then carefully transfer to a wire cooling rack.
10. Once completely cooled, apply cream cheese frosting generously between layers and across the entire cake surface.
11. Optionally, garnish the exterior with additional shredded coconut for a decorative and textural finish.
12. Slice, serve, and savor the tropical-inspired dessert.

Notes

• Ensure all ingredients are at room temperature before mixing to achieve a smoother, more uniform cake batter.
• Toast the coconut and walnuts beforehand to enhance their nutty flavor and add a delightful crunch to the cake.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture.
• Keep the cake moist by avoiding overmixing the batter and not overbaking, which can lead to a dry, dense texture.

• Prep Time: 20 minutes
• Cook Time: 30-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 340
• Sugar: 25 g
• Sodium: 190 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 65 mg