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–+ servings

Fluffy Coconut Layer Cake

A deliciously tropical layer cake packed with the flavours of coconut! This coconut layer cake is a perfect afternoon tea treat.
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Prep Time:25 minutes
Cook Time:25 minutes
Assembly:15 minutes
Total Time:1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Cake Recipes, cake recipes UK, coconut cake, coconut recipe, layer cake
Servings: 8

Equipment

Ingredients

For the Cake:

  • 300 g self raising flour (2 1/2 cups)
  • 225 g caster sugar (1 cup)
  • 1/2 tsp salt
  • 170 g unsalted butter, softened (3/4 cup)
  • 300 ml coconut milk (or regular milk if preferred) (1 1/4 cups)
  • 4 large eggs
  • 1 1/2 tsp vanilla extract
  • 150 g desiccated sweetened coconut (plus extra for topping, if desired) (1 1/2 cups)

For the Coconut Frosting:

  • 225 g unsalted butter, softened (1 cup)
  • 500 g powdered sugar (4 cups)
  • 60 ml coconut milk (1/4 cup)
  • 75 g shredded coconut (3/4 cup)
  • white food colouring

Instructions

For the cake

  • Preheat your oven to 350°F (175°C).
  • Grease and line three 6-inch round cake tins. If you don't have three cake tins, you can just use the same one and bake one third of the mixture at a time, but obviously this will take longer.
  • In the bowl of a stand mixer, mix together the flour, sugar and salt.
  • Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
  • Mix with a stand mixer or hand mixer on medium speed for about 2 minutes until well combined.
  • Gently fold in the shredded coconut by hand using a spatula or wooden spoon until evenly distributed.
  • Divide the batter evenly between the three prepared cake tins (or put one third into your cake tin).
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the cakes cool in the tins for about 10 minutes before transferring them to wire racks to cool completely.

For the frosting

  • In the bowl of your stand mixer, beat the softened butter until creamy.
  • Gradually add the powdered sugar, mixing well after each addition.
  • Add coconut milk and beat until the frosting is light and fluffy.
  • Add the white food colouring, if using.

Assemble the cake

  • Once the cakes are completely cool, place one layer on a serving plate.
  • If the cake layers have baked with a slight raised centre, this is totally normal! You can either leave it as it is, or trim the top off each cake layer for a level finish to your cakes.
  • Pipe a layer of frosting on top. If you don't want to pipe it, use a palette knife to spread a layer on.
  • Repeat with the remaining layers, frosting the top and sides of the cake. For a nice crisp finish, use a cake decorating turntable. Hold a straight edge (metal ruler, cake decorating tool etc) at 90º to the cake and turn the turntable, keeping the straight edge still.
  • Sprinkle additional shredded coconut on top and sides, if desired.
  • Slice and enjoy your fluffy coconut layer cake!