If you’re looking for a show-stopping dessert that feels both elegant and comforting, this Layered Coconut Cake is it. Soft, moist cake layers filled and frosted with creamy coconut goodness make every bite taste like a tropical dream. It’s rich yet light, indulgent yet not overly sweet the perfect cake for celebrations, family gatherings, or just when you want something truly special.

This cake is one of those desserts that makes people’s eyes light up when you bring it to the table. It’s a bakery-worthy treat that you can absolutely master at home.

Why You’ll Love This Layered Coconut Cake Recipe

• Fluffy cake layers that stay moist.
• Sweet, creamy frosting with real coconut flavor.
• Beautiful presentation it looks like a cake straight out of a bakery.
• Perfect for birthdays, holidays, or Sunday dinner dessert.

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Recipe Overview

• Servings: 10–12 slices
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes (plus cooling and frosting time)

Ingredients

For the Cake:

• 2 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup coconut milk (or whole milk)
• 1 cup sweetened shredded coconut

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 cups sweetened shredded coconut (for garnish and coating)

Instructions

1. Make the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).
4. Beat in eggs, one at a time, then add vanilla extract.
5. Add dry ingredients to the butter mixture alternately with coconut milk, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in shredded coconut.

2. Bake the Cake

1. Divide the batter evenly between the prepared pans.
2. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

3. Make the Frosting

1. Beat cream cheese and butter together until smooth.
2. Add powdered sugar gradually, beating until fluffy.
3. Stir in vanilla extract.

4. Assemble the Cake

• Press shredded coconut all over the cake for a classic finish.
• Place one cake layer on a serving plate. Spread with frosting.
• Top with the second cake layer and frost the top and sides.

Serving Suggestions

This cake is best enjoyed slightly chilled or at room temperature. Pair with:

• A cup of coffee for a comforting dessert.
• Tea or champagne for a more elegant pairing.
• Fresh fruit on the side for a lighter balance.

This Layered Coconut Cake is the kind of dessert that turns any day into a celebration.