Introduction

This fluffy coconut layer cake is a tropical delight that’s soft, moist, and covered with a luscious coconut buttercream. Perfect for celebrations or a special treat, it combines the delicate flavors of coconut milk and vanilla in every bite.

A slice of three-layer white cake with light, fluffy texture, each layer separated by smooth white cream filling. The outside of the cake is covered with thick white frosting and topped with shredded coconut flakes that add a rough texture. The slice is placed on a white plate, with a soft orange cloth in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup full-fat coconut milk, at room temperature
For the Coconut Buttercream:
1 cup (2 sticks) unsalted butter, softened to room temperature
4 cups powdered sugar, sifted
¼ cup full-fat coconut milk
1 teaspoon pure vanilla extract
Pinch of salt
2 cups shredded sweetened coconut, for decorating

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, tapping out any excess flour.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. This incorporates air for a tender cake.
Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
Step 5: With the mixer on low speed, gradually add one-third of the dry ingredients to the butter mixture, mixing just until combined. Then add half of the coconut milk, mixing until just incorporated. Repeat with another third of dry ingredients, remaining coconut milk, and final third of dry ingredients. Stop mixing as soon as no streaks of flour remain to keep the cake fluffy.
Step 6: Divide the batter evenly between the two prepared cake pans.
Step 7: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Let the cakes cool in the pans on a wire rack for 10-15 minutes, then invert onto the wire rack to cool completely before frosting.
Step 9: To make the buttercream, beat softened butter with an electric mixer until creamy. Gradually add sifted powdered sugar, one cup at a time, beating until smooth after each addition.
Step 10: Add coconut milk, vanilla extract, and salt to the buttercream. Beat on medium-high speed for 3-5 minutes until light, fluffy, and spreadable.
Step 11: Place one cake layer on a serving plate. Spread about one-third of the buttercream evenly over the top. Carefully place the second layer on top.
Step 12: Frost the top and sides of the entire cake with the remaining buttercream.
Step 13: Gently press shredded coconut onto the sides and top of the cake, covering it completely.
Step 14: Chill the cake for at least 30 minutes before slicing and serving for best results.

Tips & Variations

Use full-fat coconut milk for richer flavor and a moister cake.
Make sure all ingredients are at room temperature to ensure even mixing.
For a toasted coconut flavor, lightly toast the shredded coconut before decorating.
Substitute shredded sweetened coconut with unsweetened if you prefer less sweetness.

Storage

Store the cake tightly covered in the refrigerator for up to 4 days. Bring to room temperature before serving, or warm slices slightly in the microwave for about 10 seconds. The buttercream will firm up in the fridge, so loosening it with gentle warming enhances the flavor.

How to Serve

A three-layer white cake slice on a white plate, each layer separated by a smooth, thick white cream filling. The cake layers have a soft, slightly crumbly texture with a pale golden edge. The outside is covered in fluffy white icing, sprinkled with white shredded coconut giving it a textured and light look. The background is a white marbled texture with an orange cloth partially visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Full-fat coconut milk is recommended for the best texture and richness. Using light coconut milk may result in a less tender and moist cake.

How do I prevent my cake from drying out?

Be careful not to overbake and always keep the cake covered when storing. Using full-fat coconut milk and creaming the butter and sugar well also helps maintain moisture.