Moist and Fluffy Coconut Layer Cake Recipe

A slice of coconut layer cake next to the cake on a platter.

Moist and Fluffy Coconut Layer Cake Recipe

Coconut Layer Cake is a a moist, old-fashioned coconut cake with fluffy 7-minute frosting for a delicious dessert.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 467kcal

Author Kate @ I Heart Eating

Equipment

2 8-inch round cake pan

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

US Customary - Metric

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