Coconut Layer Cake Recipe

This Coconut Layer Cake is a fluffy and decadent recipe, which is made with a rich coconut cream filling and a light seven-minute frosting. It’s a true showstopper dessert, perfect for a special occasion or holiday celebration.

Coconut Layer Cake Ingredients

Coconut Cream Filling

• 6 large egg yolks
• 3/4 cup sugar
• 6 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 cups milk
• 1 cup sweetened angel-flake coconut
• 1 1/2 teaspoons vanilla extract
• 1 tbsp unsalted butter, for wrap

Cake

• ¾ cup (1 ½ sticks) unsalted butter, room temperature, plus more for pans
• 2 cups sifted cake flour, not self-rising, plus more for pans
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup superfine sugar
• 4 large egg yolks, lightly beaten
• ⅔ cup sour cream
• 1 teaspoon pure vanilla extract

Assembly & Frosting

• 11 ounces (about 3 ¾ cups) sweetened angel-flake coconut
• Seven-Minute Frosting for Coconut Layer Cake

How To Make Coconut Layer Cake

Make the Coconut Cream Filling:

1. Prepare the egg yolks: In a large bowl, whisk the egg yolks to combine and set aside.
2. Cook the milk mixture: In a saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, stirring, for 10 to 12 minutes until the mixture thickens and comes to a boil.
3. Temper the eggs: Remove the saucepan from the heat. Whisk about ½ cup of the hot milk mixture into the reserved egg yolks to temper them. Slowly pour this warm yolk mixture back into the saucepan, stirring constantly.
4. Finish the filling: Cook over medium-low heat, stirring, for 5 to 6 minutes until the mixture begins to bubble. Remove from the heat and stir in the coconut and vanilla. Transfer the filling to a bowl, lay a piece of buttered plastic wrap directly on the surface, and chill for at least 1 hour until firm.

Make the Cake:

1. Prep the oven and pans: Preheat the oven to 350°F. Butter three 6×2-inch round cake pans, line the bottoms with parchment paper, and dust with flour.
2. Combine ingredients: Sift together the cake flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and superfine sugar with an electric mixer until light and fluffy. Gradually beat in the egg yolks.
3. Make the batter: Alternating between the two, add the flour mixture and the sour cream to the batter, beginning and ending with the flour. Beat in the vanilla.
4. Bake and cool: Divide the batter between the prepared pans. Bake for 30 to 40 minutes, until a cake tester comes out clean. Let the cakes cool in their pans for 15 minutes before turning them out onto wire racks to cool completely.

Assemble the Cake:

1. Split the layers: Once cool, split each of the three cake layers in half horizontally with a serrated knife to create six thin layers.
2. Layer the cake: Place one cake layer on a serving platter. Sprinkle with 2 to 3 tablespoons of flaked coconut, then spread with a generous ½ cup of the chilled coconut cream filling. Repeat this process until all but the final cake layer are used.
3. Chill and frost: Top the cake with the final layer. Refrigerate the entire cake for 1 hour to firm up. Once chilled, frost the outside of the cake with Seven-Minute Frosting and press the remaining coconut flakes all over the top and sides while the frosting is still soft.

Recipe Tips

• How to get the most coconut flavor? Using sweetened angel-flake coconut in both the filling and on the exterior of the cake ensures a rich coconut taste and a lovely chewy texture.
• Can I make this ahead of time? This is a great cake to prep in stages. The coconut cream filling can be made up to a day ahead. The cake layers can also be baked, cooled, and wrapped well at room temperature a day before assembling.
• How to prevent a dense cake? Using room temperature ingredients (butter, eggs, sour cream) is crucial. It allows the ingredients to emulsify properly, creating a smooth batter that traps air for a light, fluffy result. Also, be careful not to overmix once the flour is added.
• What is Seven-Minute Frosting? It’s a light, fluffy, and glossy meringue-style frosting made by whipping egg whites and sugar over a double boiler. It has a texture similar to marshmallow fluff and is a classic pairing for coconut cake.

What To Serve With Coconut Layer Cake

This showstopping cake is a complete dessert on its own.

• A cup of hot black coffee or tea
• A side of fresh pineapple or mango to complement the coconut
• A glass of cold milk

How To Store Coconut Layer Cake

• Room Temperature: The recipe notes that this cake should not be refrigerated once frosted, as it can affect the texture of the frosting. It can be left out, covered, at room temperature for several days.

Coconut Layer Cake Nutrition Facts

• Serving Size: 1 slice
• Calories: 720 kcal
• Fat: 40g
• Carbohydrates: 85g
• Protein: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Coconut Cloud Cake Recipe
• Chocolate Chip Cookie Icebox Cake Recipe
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