This coconut layer cake is the celebration bake: two (or three) white layers, a coconut frosting, and a coat of shredded coconut. It is not a poke cake and it is not a loaf. Hummingbird and red velvet stay on their own pages. Use this URL for coconut layer cake.
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Coconut Layer Cake
- Total Time: 2 hours
- Yield: 12 slices 1x
Description
Southern coconut layer cake with white layers and coconut frosting. From Alissa at Yummy Dishes.
Ingredients
Cake
- 2 3/4 cups (344g) cake flour, spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (226g) unsalted butter, room temperature
- 1 3/4 cups (350g) granulated sugar
- 4 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) canned coconut milk, well shaken
- 1/2 cup (120ml) whole milk
Frosting and finish
- 1 1/2 cups (340g) unsalted butter, room temperature
- 5 cups (600g) powdered sugar
- 1/4 cup (60ml) canned coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- Pinch of salt
- 3 cups (255g) sweetened shredded coconut, toasted if you like
Instructions
- Heat the oven to 350°F (175°C). Grease and line two 9-inch pans.
- Whisk flour, baking powder, and salt. Beat butter and sugar until pale, 3 minutes. Beat in egg whites one at a time, then the extracts.
- Alternate the dry mix with coconut milk and whole milk, beginning and ending with flour. Divide between pans.
- Bake 24 to 30 minutes until a toothpick comes out clean. Cool 10 minutes in the pans, then on racks.
- Beat frosting butter until creamy. Add powdered sugar, coconut milk, extracts, and salt. Fill and frost the layers. Press coconut onto the sides and top.
Notes
Cake flour keeps the crumb fine. All-purpose works if you remove 2 tablespoons per cup and replace with cornstarch. Toast the coconut in a dry skillet for extra flavor.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Southern
Layer cake, not a poke cake
A poke cake is a sheet with holes and filling. This is stacked layers. Keep them on separate URLs.
Substitutions
Three 8-inch pans make taller, thinner layers — start checking at 20 minutes. Cream cheese frosting works; reduce coconut milk in the frosting to 2 tablespoons.
Mistakes to avoid
Do not use coconut cream in the batter (too thick). Do not overbake or the layers dry. Do not skip cooling or the frosting slides.
Storage
Covered at cool room temperature 1 day, refrigerated 4 days. Bring to room temp before slicing.
Nutrition (estimated)
About 580 calories per slice if cut into 12. Estimate only, not a lab test.
FAQ
Can I use boxed white cake mix?
This page is from-scratch. A mix is a different method.
Do I need coconut extract?
It helps. You can skip it and use extra vanilla, but the coconut flavor will be milder.
Can I make it a day ahead?
Yes. Frost the day you serve or refrigerate assembled and bring to room temperature.
Sweetened or unsweetened coconut?
Sweetened shredded coconut is the Southern bakery look. Unsweetened works if you toast it.