This Coconut Layer Cake is a celebration of tender, moist cake layers paired with a light, creamy coconut buttercream and a scattering of toasted shredded coconut. It’s soft, fluffy, and full of clear coconut flavor—perfect for spring brunches, holiday tables, or any time you want a fresh, bright dessert.
Spring has me craving lighter desserts with bright flavors and pretty presentation. This coconut cake fits right in: it looks lovely on a table, tastes fresh, and the texture is wonderfully delicate. While coconut often evokes summer, its flavor and appearance also pair beautifully with spring menus and gatherings.
The cake is moist and buttery with a tender crumb. The frosting is easy to make and delivers a pronounced coconut-vanilla profile without weighing down the cake. A final layer of lightly toasted sweetened coconut adds crunch, aroma, and a golden finish that highlights the coconut character.
The Cake
The base for this cake is adapted from a very reliable vanilla layer cake recipe that yields consistently moist results. For this version, a bit of coconut extract is added to complement the vanilla and deliver a distinct coconut note. The combination of oil and buttermilk keeps the crumb tender and richly flavored while the eggs and creamed butter provide structure and lift.
The Frosting
The frosting is a straightforward coconut-vanilla buttercream made with softened butter, confectioners’ sugar, a splash of heavy cream, vanilla extract, and coconut extract. It whips up light and fluffy and spreads easily between and over the cake layers. The coconut extract gives a vivid coconut taste without adding moisture that could make the frosting runny.
The Topping
Finish the cake with sweetened shredded coconut that’s been lightly toasted to bring nutty notes and a touch of texture. Toasting takes just a few minutes in a dry skillet over medium-low heat—watch closely and stir frequently so the coconut browns evenly and doesn’t burn. Press the toasted coconut into the fresh, tacky buttercream so it adheres well.
Moist, sweet, and fluffy with a creamy coconut buttercream and toasted coconut topping—this dreamy Coconut Layer Cake is a crowd-pleaser.
Best Ever Coconut Layer Cake
Ingredients
For the Coconut Cake:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup vegetable or canola oil
- 1½ cups granulated white sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1–2 tsp coconut extract (start with 1 tsp and increase if desired)
- 3¼ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1¼ cups buttermilk, at room temperature
For the Coconut Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 tsp vanilla extract
- 1½ tsp coconut extract
- 1/4 cup heavy whipping cream
- 5 cups confectioners’ sugar
- 1½ cups lightly toasted sweetened shredded coconut (see Notes)
Instructions
- Preheat the oven to 350°F. Lightly grease the bottoms of two 9″ round light metal cake pans, line with parchment rounds, then grease the parchment and sides. Set pans aside.
- In the bowl of a stand mixer using the paddle attachment, cream the butter, oil, and sugar until creamy and slightly fluffy, about 1 minute. Add the eggs one at a time, mixing well after each and scraping the bowl as needed. Mix in the vanilla and coconut extracts.
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour and buttermilk to the butter mixture in alternating additions, beginning and ending with flour, mixing until a soft batter forms.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs but no raw batter. Cool completely in the pans.
- For the frosting: In a clean mixing bowl, beat the softened butter with the vanilla and coconut extracts until fluffy, about 30 seconds. Gradually add the confectioners’ sugar, about one cup at a time, alternating with a little heavy cream, until the frosting reaches a light, spreadable consistency.
- Frost the cooled cake layers, then immediately press the toasted coconut into the outer frosting before it sets. Store airtight at room temperature or refrigerate for longer storage.
- Notes on pan sizes and bake times: For a 9×13 pan, bake about 30–35 minutes. For cupcakes, bake 15–18 minutes. For three 9″ round pans, bake about 18–20 minutes.
Notes
To lightly toast shredded sweetened coconut: place the coconut in a large dry skillet over medium-low heat. Stir frequently and cook until light golden brown in spots, about 5–7 minutes. Do not step away while toasting—it browns quickly. Let cool completely before using as a topping.
This cake strikes a lovely balance between soft cake, light buttercream, and crunchy toasted coconut—an ideal showstopper for spring or any celebration.
Have a super sweet day!
xo, Hayley