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Coconut Layered Cake Delight

Coconut Layered Cake Delight

Tender coconut cake layers meet a lush coconut–cream cheese frosting, finished with a snowy coconut coat. A simple showstopper for any celebration.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12

Ingredients
 

Main Ingredients

  • 2.5 cup all-purpose flour
  • 1.75 cup granulated sugar
  • 2.5 tsp baking powder
  • 0.75 tsp fine salt
  • 0.75 cup unsalted butter softened
  • 7 oz beaten eggs
  • 1.25 cup full-fat coconut milk well shaken
  • 0.5 cup sour cream room temperature
  • 0.25 cup vegetable oil
  • 2 tsp vanilla extract for the cake
  • 1 tsp coconut extract for the cake
  • 1.5 cup sweetened shredded coconut
  • 12 oz cream cheese softened
  • 0.5 cup unsalted butter softened, for frosting
  • 4.25 cup powdered sugar sifted
  • 0.25 cup coconut milk for frosting, as needed
  • 1 tsp vanilla extract for frosting
  • 0.125 tsp fine salt pinch, for frosting
  • 2 cup shredded coconut for coating; toast lightly if you like
  • 2 tbsp granulated sugar for optional syrup
  • 3 tbsp coconut milk warm; for optional syrup

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease two 8-inch round pans and line bottoms with parchment.
  • Whisk flour, baking powder, and 0.75 tsp salt in a bowl. Stir in the sweetened shredded coconut.
  • Beat 0.75 cup butter with granulated sugar until pale and fluffy, about 3 minutes.
  • Stream in the beaten eggs, mixing until smooth. Blend in vanilla and coconut extracts.
  • Whisk coconut milk, sour cream, and oil in a separate measuring cup.
  • Add dry mix to the butter mixture in three additions, alternating with the coconut milk mixture. Mix just to combine.
  • Divide batter between pans and smooth tops.
  • Bake 25–30 minutes, until a tester comes out clean. Cool 10 minutes, then turn out onto racks to cool completely.
  • Beat cream cheese and 0.5 cup butter until creamy. Gradually mix in powdered sugar and a pinch of salt.
  • Drizzle in coconut milk as needed for a fluffy, spreadable frosting. Beat in vanilla.
  • Stir warm coconut milk with 2 tbsp sugar until dissolved for an optional syrup.
  • Level cake layers if domed. Place one layer on a stand; brush with syrup if using and spread frosting over the top.
  • Set second layer on top. Frost the top and sides, then press shredded coconut all over the cake.
  • Chill 20 minutes to set the frosting. Slice and serve.

Notes

Variation: Add 1–2 tsp lemon zest to the batter for a bright coconut–lemon twist. Tip: For extra crunch, toast the coating coconut lightly before pressing it onto the cake. Storage: Keep covered and refrigerated for up to 4 days; bring to room temperature before serving.
This recipe is an original creation inspired by classic Coconut Layered Cake Delight flavors. All ingredient ratios and instructions are independently developed.