Name: Coconut Layer Cake with Coconut Cream Cheese Frosting
Prep time: 35 min
Cook time: 24 min
Total time: 2 h 29 min
Cuisine: American
Ingredients: 2 1/2 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup full-fat canned coconut milk, well stirred; 2 teaspoons pure vanilla extract; 1 teaspoon coconut extract; 1 cup salted butter, softened; 1 2/3 cups granulated sugar; 3 large eggs, room temperature; 1/2 cup sour cream; 1 cup sweetened shredded coconut; 16 ounces cream cheese, softened; 1 cup salted butter, softened; 1/2 teaspoon kosher salt; 5 1/2 to 5 3/4 cups powdered sugar, sifted; 1 teaspoon coconut extract; 1/2 teaspoon pure vanilla extract; 2 cups sweetened shredded coconut

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Three-layer coconut cake and a slice with coconut cream cheese frosting on gold serveware.

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This coconut layer cake has three tender layers made with full-fat coconut milk, sour cream, and sweetened shredded coconut. Coconut cream cheese frosting fills and covers the cake, with more coconut pressed over the outside. It's a from-scratch centerpiece for birthdays, family gatherings, or a dessert table that calls for a proper slice of cake.

You'll need three 9-inch round cake pans and an oven set to 325°F. Plan for 35 minutes of prep, 20-24 minutes of baking, and 1 ½ hours of cooling before frosting. The cake serves 12-16; the optional freezer firming before slicing adds another 30-60 minutes.

If you're looking for pineapple and a poke-cake preparation, try Pina Colada Cake. This cake keeps the focus on coconut, with a classic butter-and-sugar creaming method.

Cake flour, full-fat canned coconut milk, and sour cream make the cake base; softened cream cheese and salted butter make the frosting. Exact amounts are in the printable recipe below.

Cake flour, coconut milk, extracts, salted butter, sugar, eggs, sour cream, coconut, cream cheese, and powdered sugar for coconut layer cake.

Ingredients You'll Need

Cake flour
Baking powder
Baking soda
Kosher salt
Full-fat canned coconut milk, well stirred
Pure vanilla extract
Coconut extract
Salted butter, softened
Granulated sugar
Large eggs, room temperature
Sour cream
Sweetened shredded coconut, for batter and decorating
Cream cheese, softened
Powdered sugar, sifted

Ingredient Notes & Substitutions

Choose canned coconut milk. Stir it well before measuring so the thick cream and liquid are blended. Refrigerated coconut beverages aren't the right choice for this recipe.

Keep the cake flour if you can. All-purpose flour may be substituted, but the crumb won't be as soft. Unsweetened shredded coconut gives a less sweet finish; for milder coconut flavor, reduce the coconut extract and increase the vanilla to taste.

Measure extracts for each component. The cake's 2 teaspoons vanilla and 1 teaspoon coconut extract go into the coconut milk once. The frosting has its own separate amounts, added when you make the frosting.

Tools That Make It Easier

Three matching 9-inch pans keep this a three-layer cake, while a paddle attachment and a spatula help mix the batter without overworking it.

Three 9-inch round cake pans
Parchment paper
Measuring cups and spoons
Liquid measuring cup
Can opener
Mixing bowls
Whisk
Stand mixer with paddle attachment
Rubber spatula
Fine-mesh strainer, for sifting powdered sugar
Toothpick
Wire cooling racks
Offset spatula
Gold serving plate or cake stand
Cake knife
Plastic wrap (for freezing)
Aluminum foil (for freezing)
Airtight container (for frosting storage)

How to Make Coconut Layer Cake

Cream the butter and sugar, alternate the dry mixture with coconut milk, and cool the baked layers completely before frosting. The full recipe card includes the ingredient measurements.

1. Prepare the pans and mixtures

Preheat the oven to 325°F; grease three 9-inch round cake pans, line their bottoms with parchment, and lightly grease the parchment. Whisk the flour, baking powder, baking soda, and salt in one bowl; stir the coconut milk with the cake's vanilla and coconut extracts in another.

Three greased 9-inch round pans lined with parchment beside flour mixture and coconut milk.

2. Cream the butter and sugar

Beat the softened salted butter and granulated sugar with the paddle attachment on medium-high for about 3 minutes, until light and fluffy, then scrape the bowl. Add the eggs one at a time on medium, mixing well after each, then beat in the sour cream.

Butter and sugar creamed in a white stand mixer with a paddle attachment.

3. Finish the coconut batter

On low, add the flour mixture in thirds, alternating with the coconut milk mixture in two additions, scraping the bowl as needed and stopping when no dry streaks remain. Stir in 1 cup sweetened shredded coconut, divide among the prepared pans, and smooth the tops.

Coconut cake batter divided evenly among three round cake pans.

4. Bake and cool completely

Bake for 20-24 minutes, until the centers spring back lightly and a toothpick comes out clean. Cool in the pans for about 10 minutes, then turn onto wire racks and let cool completely before frosting; allow the listed 1 ½ hours for cooling.

Three thick baked coconut cake layers cooling on wire racks.

5. Make the coconut cream cheese frosting

Beat the softened cream cheese, salted butter, and salt on medium until smooth, then add the sifted powdered sugar gradually on low. Mix in the frosting's coconut and vanilla extracts and beat on medium just until smooth and spreadable, adding a little more powdered sugar if needed for thickness.

Smooth coconut cream cheese frosting in a stainless steel mixer bowl.

6. Stack, frost, and add coconut

Place a cooled layer on a serving plate and spread frosting over it; repeat with the second layer, add the third, then frost the top and sides. Press the decorating coconut over the cake; for cleaner slices, optionally freeze the assembled cake for 30-60 minutes before cutting.

Tips for Tender Layers and Neat Slices

Stop mixing when the flour disappears. Finish on low and stir in the coconut without continuing to beat the batter.
Let the layers cool all the way. Warm cake softens cream cheese frosting and makes stacking harder.
Watch the frosting's texture. Beat just until smooth and spreadable, using the supplied powdered-sugar range to adjust thickness.
Firm the cake if you want cleaner slices. The optional 30-60 minutes in the freezer helps before cutting; it's extra time, not part of the bake.

Keeping Leftovers Fresh

Keep the cake covered in the refrigerator for up to 5 days. Serve chilled, or let slices stand at room temperature for 20-30 minutes for the best texture.

Can You Make Coconut Layer Cake Ahead?

Yes. Freeze the unfrosted cake layers for up to 2 months, wrapped tightly in plastic wrap and then aluminum foil. Frosting can be frozen separately in an airtight container for up to 2 months; thaw it overnight in the refrigerator and beat until smooth before using.

The fully assembled cake may be frozen for up to 1 month. Thaw it overnight in the refrigerator before serving.

What to Serve with Coconut Layer Cake

Coffee, iced tea, or a glass of cold milk all suit this rich cake. Fresh berries, pineapple, or mango alongside a slice add a bright contrast; toasted coconut flakes are an optional finishing touch.

For a gathering, Coffee Punch offers a frosty coffee-and-ice-cream pairing. Southern Citrus Almond Sweet Tea is another make-ahead drink option.

Irish Coffee

Coffee Punch

Southern Citrus Almond Sweet Tea

Can I bake this coconut cake in two pans instead?

This tested recipe is for three 9-inch round cake pans. A two-pan version would change the layer thickness and baking time; no tested two-pan timing was supplied.

Does the coconut cream cheese frosting contain coconut milk?

No. The frosting gets its coconut flavor from coconut extract. The full-fat canned coconut milk belongs in the cake batter.

Can I make cupcakes from this batter?

Cupcake yield and baking time haven't been established for this tested recipe. Use the three 9-inch cake pans for the result described here.

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More Recipes You Might Like

For more homemade celebration cakes, try Homemade German Chocolate Cake, Red Velvet Cake with Cream Cheese Frosting, or Mom's Carrot Cake.

Homemade German Chocolate Cake

Red Velvet Cake with Cream Cheese Frosting

Mom's Carrot Cake

Recipe

Coconut Layer Cake with Coconut Cream Cheese Frosting

Print Recipe

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This coconut layer cake has three tender layers made with coconut milk and sour cream, coconut cream cheese frosting, and a sweet shredded coconut coating.

Author: Jennifer Locklin
Prep Time: 35 minutes
Cook Time: 24 minutes
Total Time: 149 minutes
Yield: 1 (9-inch) 3-layer cake, 12 to 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Units Scale

Coconut Cake

2 ½ cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup full-fat canned coconut milk, well stirred
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup salted butter, softened
1 ⅔ cups granulated sugar
3 large eggs, room temperature
½ cup sour cream
1 cup sweetened shredded coconut

Coconut Cream Cheese Frosting

16 ounces cream cheese, softened
1 cup salted butter, softened
½ teaspoon kosher salt
5 ½ to 5 ¾ cups powdered sugar, sifted
1 teaspoon coconut extract
½ teaspoon pure vanilla extract

For Decorating

2 cups sweetened shredded coconut

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Instructions

Preheat the oven to 325°F. Grease three 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, stir the coconut milk, 2 teaspoons vanilla extract, and 1 teaspoon coconut extract until blended.
Using a stand mixer with the paddle attachment, beat the softened salted butter and granulated sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the bowl.
On medium, add the eggs one at a time, mixing well after each. Add the sour cream and beat until combined.
On low, mix in one-third of the flour mixture just until incorporated, then half the coconut milk mixture. Scrape down the bowl; add another third of the flour, the remaining coconut milk mixture, and finally the remaining flour. Stop when no dry streaks remain; avoid overmixing.
Stir in 1 cup sweetened shredded coconut. Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 20 to 24 minutes, until the centers spring back lightly and a toothpick comes out clean. Cool in the pans about 10 minutes, then turn onto wire racks and cool completely before frosting. Allow 1 ½ hours for cooling.
For the frosting, beat the softened cream cheese, salted butter, and salt on medium until smooth and creamy. On low, gradually add the sifted powdered sugar until incorporated. Add 1 teaspoon coconut extract and ½ teaspoon vanilla extract; beat on medium just until smooth and spreadable. Add a little more powdered sugar for thickness if needed.
Place a cake layer on a serving plate or cake stand and spread an even layer of frosting over it. Repeat with the second layer, then add the third and frost the top and sides.
Press the 2 cups sweetened shredded coconut onto the sides and top as desired. For cleaner slices, optionally freeze the cake for 30 minutes to 1 hour before cutting; this is additional time.

Notes

Cake flour gives a softer crumb; all-purpose flour may be substituted with a less soft result. Unsweetened shredded coconut can be used for a less sweet finish. For milder coconut flavor, reduce coconut extract and increase vanilla to taste. Use full-fat canned coconut milk, well stirred; avoid refrigerated coconut beverages.
Cooling time is 1 ½ hours. Total time uses the 24-minute upper bake limit and includes cooling; optional 30-60-minute freezer firming is additional.
Serve chilled or let stand at room temperature for 20-30 minutes. Toasted coconut flakes, fresh berries, pineapple, or mango may accompany the cake. Pair with coffee, iced tea, or cold milk.
Store covered in the refrigerator for up to 5 days. Let slices stand at room temperature for 20-30 minutes before serving.
Wrap unfrosted layers tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months. Freeze frosting separately in an airtight container for up to 2 months; thaw overnight in the refrigerator and beat until smooth. A fully assembled cake may be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

Coconut Layer Cake

Ingredients You'll Need

Ingredient Notes & Substitutions

Tools That Make It Easier