Old Fashioned Coconut Layer Cake

Growing up my aunt made a coconut layer cake every single Christmas.  I can’t remember a single other dessert that graced her dessert table that wasn’t more cherished than the Christmas Coconut Cake. 

This recipe is inspired by my Auntie, just like my Sweet Potato Pie and Caramel Cake recipes.  Even though coconut season is technically in the winter, this cake could be a perfect addition to your Easter table, or really a year round dessert. 

In homage to my Auntie, this coconut cake is very similar to hers in that it is truly a yellow cake with hints of coconut.  The moist yellow cake is filled with shredded coconut and the coconut buttercream is made with coconut milk, giving it just enough coconut flavor without being super sweet or overwhelming. I made this cake three times in one weekend to tweak the recipe.  The first cake was too dry, the second cake was too moist and the third cake was just right. 

Jump to:

• Ingredients for a Coconut Layer Cake
• Tools Needed
• Baking and Assembling the Cake
• Variations/ Substitutions
• Make the Coconut Buttercream Frosting
• Assemble the Cake 
• Flavor Pairings
• Questions & Answers
• Recipe

Ingredients for a Coconut Layer Cake

• Cake Flour 
• Granulated Sugar
• Unsalted Butter, room temperature
• Vegetable oil
• Eggs, separated, room temperature
• Vanilla extract
• Shredded sweetened coconut flakes
• Whole Milk, room temperature
• Baking powder, baking soda and salt 

Tools Needed

• 3- 8 inch cake pans
• Parchment Paper
• Cooking Spray (or Baker’s Joy)
• Measuring cups/ spoons
• Flexible Spatula 
• Offset Spatula
• Stand mixer or hand mixer
• Cake leveler or long serrated knife
• Cake Plate / Cake rounds

Baking and Assembling the Cake

Prep Work. 

Set out the butter, eggs and milk at least 30 minutes before you plan to start mixing the cake.  When making a cake all of these ingredients need to be room temperature.  Honestly, an hour is probably the perfect amount of time.  

Preheat the oven to 325ºF.  We’re baking these cakes at a lower temperature to help them rise without drying the cake out.  The 8-inch cakes have a 35-37 minute bake time.  If you are using a 9-inch round, start checking the cake batter around the 28 minute-mark in the oven. 

Prepare the cake pans by cutting  out rounds of parchment paper to fit the bottom of the cake pan and then spray the pans with the cooking spray.  The parchment paper will guarantee that the cake will not get stuck in the pan.

Mise en place. 

This is French for “get set up.”  Yes, you will have more dishes, but taking the time to measure out all of the ingredients before you even start will give you the ability to focus on technique when you are actively baking. So go ahead and measure out all the ingredients and place them in the order that you’ll need them.  I like to measure out the flour first and immediately add any of the “baking trinity” [salt, baking soda, baking powder] directly to the flour.  You will notice that on the recipe card, the ingredients are listed in the order you need them, for a reason! 

Start the Coconut Layer Cake Batter: 

In a large mixing bowl, combine the dry ingredients – flour, baking powder, baking soda and salt – and set them aside. Recipes often say that the flour should be sifted to remove lumps, but most of the time I skip that step.  Sift if you want!   

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. This step helps to incorporate air into the batter and creates a tender cake texture. You can use an electric mixer or a stand mixer for this process. Then mix in the vegetable oil.  The vegetable oil helps keep the cake moist.

Next, add the egg yolks one at a time, ensuring each egg is fully incorporated before adding the next one. This step helps to create a smooth and uniform batter. Then, add the vanilla extract to the butter-sugar mixture.  Don’t forget to scrap the bottom of the bowl in between steps, y’all. 

Alternate adding the flour mixture and the milk to the bowl.  Start and end with the flour mixture.  For example: 1 cup flour, ½ cup milk, 1 cup flour, ½ cup milk, remaining flour.  Turn the speed on the mixer down to low and don’t over mix. The batter should look thick and kind of lumpy.  Stir in the coconut flakes. 

Finishing the Coconut Layer Cake Batter

In a separate bowl, whisk the egg whites with a hand mixer until they reach stiff peaks. The third time I baked this cake, I timed myself.  Using my hand mixer on speed 5, [out of 9] it took 2 minutes and 32 seconds to get to the “stiff peaks” stage.  Carefully fold the egg whites into the cake batter. 

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. This step ensures that your cakes bake evenly and have a level surface. 

Bake the cakes in the preheated oven and bake for 35- 37 minutes, or until a toothpick comes out clean.  This recipe is written for 3, 8-inch pans, but if you are using 9-inch round cake pans the bake time may be less.  

Once the cakes are baked  remove them from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.   Let the cakes cool completely at room temperature.  If you need to break up the tasks of baking and decorating, wrap the cooled cakes in plastic wrap and refrigerate until you are ready to frost. 

Variations/ Substitutions

This coconut cake is very light on the coconut flavor, so if you want a stronger coconut flavor add a teaspoon of coconut extract and swap out the regular milk for coconut milk.  

Make the Coconut Buttercream Frosting

Please note that the Coconut Buttercream recipe as written makes a lot of coconut buttercream. It's always better to have more buttercream than not enough when you are decorating.  I am not the world’s best cake decorator, so that extra buttercream comes in handy.  If you have extra coconut buttercream, put it in a quart size freezer bag and freeze it for your next baking project. 

In the bowl of a stand mixer fitted with a paddle attachment, mix the room temperature butter until smooth, about 2 minutes.  Then add in the powdered sugar, salt and vanilla extract.  Slowly add in the coconut milk until you get the desired thickness.  Increase the speed on the mixer to medium high and mix for another 2-3 minutes until smooth. 

Assemble the Cake 

Take the cooled cakes and level them, either using a cake leveler or a long serrated knife, like a bread knife.  

Put a dab of frosting on the cake board or cake plate, and place the first cake on the cake board. Spread an even layer of icing on the cake. You can do this with a spatula or a piping bag. Place the next layer on top of the first.  Make sure it’s centered on the cake and add another layer of icing.  Repeat.  Finally coat the cake in a “crumb coat” which is a thin layer of icing evenly across the sides and top. Put the cake in the fridge for at least 20 minutes to set.  

After the crumb coat is set, add a thicker layer of coconut buttercream all over the cake.  Then Press the sweetened coconut cake flakes onto the sides and top of the cake, to make it look like a snowball. 

Beginner Cake Assembly Tip:

I frequently have cakes that lean like the Tower of Pisa. Before adding any frosting, I do a practice run on stacking the cakes.  I take two minutes to contemplate the best order of the cakes to make sure they don’t lean.

Flavor Pairings

Coconut pairs wonderfully with other flavors.  Here are some other flavors to consider: 

• Lemon curd
• Pineapple
• Chocolate ganache

Questions & Answers

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