I’ve been dreaming about this Coconut Layer Cake for weeks, and I’m thrilled to finally share it with you. There’s something magical about the combination of toasted coconut flakes, butter, and coconut oil that creates a texture and flavor that no store-bought cake can match. The whipped egg whites make the cake impossibly light, while still delivering that rich coconut flavor in every bite. Want to know my secret technique for getting that perfect coconut aroma that’ll make your kitchen smell like paradise?
Why You’ll Love this Coconut Layer Cake
While many desserts come and go with the seasons, this Coconut Layer Cake stands in a league of its own.
I’m obsessed with how the sweet coconut flakes add the perfect texture against the tender crumb. Can you imagine the heavenly aroma that fills your kitchen as it bakes?
What really sets this cake apart is its versatility. Perfect for birthdays, holidays, or just because it’s Tuesday.
The combination of coconut milk and extract creates a depth of flavor that store-bought versions simply can’t match. Trust me, your guests will beg for the recipe.
What Ingredients are in Coconut Layer Cake?
To make this dreamy coconut layer cake, you’ll need a collection of simple ingredients that come together to create something truly special.
- 1/3 cup shredded sweetened coconut flakes (toasted)
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup unsalted butter (room temperature)
- 2 tablespoons coconut oil
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 large egg white
- 1 teaspoon coconut extract
- 1/2 cup unsweetened coconut milk
- 1/8 teaspoon cream of tartar
For the best results, make sure your butter is truly at room temperature and your coconut milk is well-shaken before measuring, as these little details can make all the difference in achieving that perfect coconut flavor throughout the cake.
How to Make this Coconut Layer Cake
Step 1: Preheat and Toast
Preheat your oven to 350°F and line a 6-inch round cake pan with parchment paper.
Spread 1/3 cup of sweetened coconut flakes on a baking sheet and toast them until golden brown, watching carefully so they don’t burn.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 cup cake flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt until well combined.
This creates the perfect base for our fluffy coconut cake.
Step 3: Cream the Fats and Sugar
In a large mixing bowl, beat 1/4 cup room temperature unsalted butter, 2 tablespoons coconut oil, and 1/2 cup granulated sugar until light and fluffy.
Add 1 large egg yolk and 1 teaspoon coconut extract, then mix until smooth and well incorporated.
Step 4: Add Dry Ingredients and Coconut Milk
Gradually add the dry ingredient mixture to the butter mixture, alternating with 1/2 cup unsweetened coconut milk.
Start and end with the dry ingredients, mixing just until combined after each addition—overmixing is the enemy of tender cake.
Step 5: Whip the Egg White
In a clean, dry bowl, beat 1 large egg white with 1/8 teaspoon cream of tartar until stiff peaks form.
The whites should stand up straight when you lift the beaters, which means they’ll add incredible lightness to our cake.
Step 6: Fold and Incorporate
Gently fold the whipped egg white into the batter using a spatula, maintaining as much air as possible.
Once incorporated, fold in most of the toasted coconut flakes, reserving a small amount for decoration later.
Step 7: Bake the Cake
Pour the batter into your prepared cake pan, smoothing the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 8: Cool Before Frosting
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Only frost the cake when it’s entirely cool—otherwise, your frosting might melt and slide right off.
Using high-quality baking essentials will make a significant difference in the final texture and taste of your coconut layer cake.
What to Serve with Coconut Layer Cake
This tropical delight deserves perfect companions! A scoop of vanilla bean ice cream melts beautifully against a warm slice, while fresh berries (especially raspberries or strawberries) add a pop of color and tart contrast.
For drinks, try serving with a creamy coconut latte or—for the grown-ups—a rum-spiked pineapple cocktail that echoes the cake’s island vibes.
When I’m feeling fancy, I’ll whip up a simple passion fruit sauce to drizzle over each slice. The tangy-sweet flavor cuts through the richness wonderfully.
This cake works brilliantly as a dessert after a spicy meal or as an afternoon treat with tea. And honestly, who’s going to judge if you enjoy a slice for breakfast? Not me!
Coconut Layer Cake Substitutions and Variations
- Seasonal Add-ins: Mix 1/4 cup mango puree into the batter in summer, or add warming spices (1/2 tsp cinnamon, pinch of nutmeg) for winter months.
- Garnish Ideas: Try toasted coconut chips, edible flowers, or candied lime slices on top of your frosting for that “wow” factor.
Leftovers and Storage for this Coconut Layer Cake
This coconut cake stays fresh and moist when properly stored. Here’s how to keep it at its best:
- Counter Storage: Keep the cake in an airtight container at room temperature for up to 2 days. A cake dome works wonderfully if you have one.
- Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. The coconut oil helps maintain moisture.
- Freezer Option: Wrap unfrosted cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Refreshing Tips: Let refrigerated slices sit at room temperature for 20-30 minutes before serving to restore that soft texture. A quick 10-second microwave zap can also revive day-old slices.
The coconut flavors actually develop and deepen overnight, making this cake even more delicious the next day!
Final Thoughts
This single-layer coconut cake captures everything wonderful about this tropical flavor in a manageable, weeknight-friendly package. The combination of coconut milk, extract, oil, and toasted flakes creates layers of flavor that simply can’t be matched by artificial alternatives.
What makes it truly special is the delicate crumb achieved by folding in those beaten egg whites – a small extra step that elevates the entire experience.
Perfect for birthdays, weekend brunches, or whenever you need a taste of something tropical to brighten your day, this cake doesn’t demand the fuss of multiple layers but still delivers that showstopper quality.
The beauty of coconut is how it brings warmth and comfort while feeling just a touch special – exactly what we all need in a homemade treat.