This old-fashioned coconut layer cake has a soft, homemade coconut cake and topped with light, fluffy 7-minute frosting. It’s a classic dessert that’s perfect for holidays, special occasions, or anytime you want a timeless homemade cake.
This coconut layer cake is a classic, old-fashioned dessert made with soft coconut cake layers and topped with a light, fluffy 7-minute frosting. It’s the kind of cake that feels special but is made with simple ingredients and a straightforward process.
With its tender crumb and airy frosting, this cake has that timeless, homemade flavor that makes it perfect for holidays, celebrations, or whenever you want a classic dessert.
Why you’ll love this recipe
- Classic, old-fashioned cake recipe
- Soft, tender coconut cake layers
- Light and fluffy 7-minute frosting makes the cake pillowy soft
- Made with simple ingredients
- Perfect for holidays or special occasions
Ingredient notes and substitutions
- Butter: If using salted butter, decrease the salt to 1/4 teaspoon.
- Oil: Neutral oils like light olive oil or canola oil work well.
- Shredded coconut: Use sweetened for sweeter cake or unsweetened for less sweet cake.
How to make coconut layer cake from scratch
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Spray 2 8-inch round cake pans with nonstick spray. Set aside.
Step 2: In a medium bowl, add flour, baking powder, and salt. Whisk to combine. Set aside.
Step 3: To the bowl of a stand mixer, fitted with the paddle attachment, add butter. Beat on high speed for about 1 minute.
Step 4: Add oil and sugar. Beat until well combined, about 2-3 more minutes.
Step 5: Add coconut extract, vanilla, and eggs. Beat again until combined.
Step 6: Add the flour mixture and mix in until just combined.
Step 7: Add the coconut milk and mix until just combined. Do not overmix.
Step 8: Spoon batter evenly into the prepared cake pans.
Step 9: Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove cakes from the oven and let cool in the pans completely.
Step 10: Once cakes are cool, make the frosting. Add egg whites, sugar, corn syrup, water, salt, and cream of tartar to the top of a double boiler.
Step 11: Place top pot over rapidly boiling water. Beat the egg mixture with a hand mixer on low for 30 seconds.
Step 12: Increase the speed to medium-high, and continue mixing until the egg mixture stands in peaks. Remove from heat. Mix in coconut extract.
Step 13: Use immediately to frost the cake. Place one of the cakes on your preferred cake plate.
Step 14: Dollop frosting in the center and smooth into an even layer. Top with the second cake. Finish frosting the outside of the cake, then decorate with shredded coconut.
Recipe Tips!
- Don’t overmix the batter: Mix just until combined to keep the cake soft and tender.
- Measure flour carefully: Too much flour can make the cake dense.
- Let the cake layers cool completely: This prevents the frosting from melting.
- Make the frosting right before using: 7-minute frosting is best when freshly made.
Storage
Store any leftover cake in an airtight container in the refrigerator. The cake will keep for about 3 days when properly stored in the fridge.
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Moist and Fluffy Coconut Layer Cake Recipe
Equipment
Ingredients
Cake
- 1 ⅔ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- 3 tablespoons neutral oil
- 1 cup granulated sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- ¾ cup canned coconut milk
Frosting
- 3 large egg whites
- 1 cup + 2 tablespoons granulated sugar
- ½ cup light corn syrup
- 3 tablespoons lukewarm water
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- ½ teaspoon coconut extract
- 2 cups sweetened shredded coconut
Instructions
- Preheat oven to 350 degrees F. Spray 2 8-inch round cake pans with nonstick spray. Set aside.
- In a medium bowl, add flour, baking powder, and salt. Whisk to combine.1 ⅔ cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- To the bowl of a stand mixer, fitted with the paddle attachment, add butter. Beat on high speed for about 1 minute.½ cup unsalted butter
- Add oil and sugar. Beat until well combined, about 2-3 more minutes.3 tablespoons neutral oil, 1 cup granulated sugar
- Add coconut extract, vanilla, and eggs. Beat again until combined.1 teaspoon coconut extract, 1 teaspoon vanilla extract, 3 large eggs
- Add the flour mixture. Mix in just until combined.
- Pour in the coconut milk and mix until just combined. Do not overmix.¾ cup canned coconut milk
- Spoon batter evenly into the prepared cake pans.
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cakes from the oven and let cool in the pans completely.
- Once cakes are cool, make the frosting.
- Add egg whites, sugar, corn syrup, water, salt, and cream of tartar to the top of a double boiler.3 large egg whites, 1 cup + 2 tablespoons granulated sugar, ½ cup light corn syrup, 3 tablespoons lukewarm water, ¼ teaspoon salt, ½ teaspoon cream of tartar
- Place top pot over rapidly boiling water.
- Beat the egg mixture with a hand mixer on low for 30 seconds.
- Increase the speed to medium-high, and continue mixing until the egg mixture stands in peaks.
- Remove from heat. Mix in coconut extract.½ teaspoon coconut extract
- Use immediately to frost the cake. Place one of the cakes on your preferred cake plate.
- Dollop frosting in the center and smooth into an even layer.
- Top with the second cake. Finish frosting the outside of the cake, then decorate with shredded coconut.2 cups sweetened shredded coconut
Notes
- Butter: If using salted butter, decrease the salt to 1/4 teaspoon.
- Oil: Neutral oils like light olive oil or canola oil work well.
- Shredded coconut: Use sweetened for sweeter cake or unsweetened for less sweet cake.
- Nutrition values are estimates.
Nutrition
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