How to Make the Best Coconut Cake

Name: Two Layer Coconut Cake Recipe
Prep time: 35 min
Cook time: 25 min
Ingredients: 5 eggs; 1 cup unsalted butter; 1 cup whole milk; 3 cups cake flour (sifted); 1 tablespoon baking powder; 1/2 teaspoon salt; 2 cups sugar; 1 tablespoon pure vanilla extract; 3 cups confectioners' sugar; 1 cup butter; 1 teaspoon vanilla extract; 1 to 2 tablespoons whipping cream; coconut (to spread over layers and around finished cake)

By: Angela / Published: January 26, 2022 / Updated: April 24, 2022 / 43 Comments

This is the best 2 layer Coconut Cake recipe that you will ever try! Moist, fluffy, and full of flavor, this cake is perfect for any occasion. Whether you are looking for a birthday cake or simply want something delicious to enjoy with your family, this coconut cake recipe is sure to satisfy.

Coconut Cake is one of my favorite desserts, especially for holidays like Easter. It ranks right up there with my Carrot Cake Trifle and Bailey’s Irish Cream Cake.

2 Layer Coconut Cake Recipe

You’re going to love this 2 layer coconut cake recipe! This two layer coconut cake recipe will have you wondering why you ever bought boxed mixes before! The best part about this recipe is that it uses simple ingredients that are easy to find at your local grocery store. Skip the store bought frosting and make this simple buttercream covered in shredded coconut for a dessert that is to die for.

How to Store a Cake with Shredded Coconut

After baking a cake with shredded coconut, you may wonder how best to store the cake. This two layer coconut cake recipe is perfect for serving guests or simply enjoying at home. To prevent the cake from drying out, cover it tightly in plastic wrap and store it in an airtight container at room temperature for up to three days.

Can Coconut Cake Be Frozen

Yes, you can freeze coconut cake. Wrap the cake layers in foil then store in an airtight container. You can also use plastic wrap. I like to cut the cake into individual pieces. It makes it easier to take a slice or 2 out instead of the whole cake.

When ready to serve the cake, let thaw then frost! Although a cake that is slightly frozen tastes amazing too.

Can this Coconut Cake be made ahead of time?

Coconut cake can be made up to three days ahead of time. Store the cake in an airtight container until ready to serve it or decorate it. If there is any left over, freeze the cake for up to six months. When making this cake ahead, it is frosted the day it is served.

Coconut Cake Variations

Changing up this cake is easy to do.

You can use cream cheese frosting instead of the buttercream. This adds a tanginess to the cake.

Adding strawberries to this cake is amazing. Pineapple is another choice. Add the fruit to the top of the cake or in between the layers.

Chocolate chips. You can never go wrong with chocolate chips.

Ingredients

Batter

5 eggs
1 cup unsalted butter
1 cup whole milk
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
1 tablespoon pure vanilla extract

How to Make the Batter

Let eggs, butter, and milk stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. In a medium bowl combine cake flour, baking powder, and salt; set aside. Butter two 8×1-1/2-inch round cake pans and line bottoms with waxed paper. Butter waxed paper and lightly flour; set aside.

In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 Tbsp. vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low after each addition until just combined.

Divide batter between the two pans.

Bake 20 to 25 minutes or until tops spring back when lightly touched or a tooth pick comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove the cake layers from pans; peel off waxed paper and discard. Cool on wire racks.

Buttercream Frosting

3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
2 tablespoons whipping cream

How to Make the Buttercream

In a standing mixer fitted with whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Assemble Cake

On a cake platter, frost the top of first layer and sprinkle with coconut. Place the second layer of cake on top of the first, and frost top and sides of cake.

Sprinkle coconut generously over top and sides of cake, pressing in gently with your fingers as necessary.

Two Layer Coconut Cake Recipe

About a Mom

A fluffy and moist 2-layer coconut cake. This incredibly delicious cake is truly the best coconut cake recipe I've ever tried.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 35 mins

Cook Time 25 mins

Course Dessert

Cuisine American

Servings

Calories 416 kcal

Ingredients

Batter:

5 eggs
1 cup unsalted butter
1 cup whole milk
3 cups cake flour sifted
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
1 tablespoon pure vanilla extract

Buttercream Frosting:

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
coconut to spread over layers and around finished cake

Instructions

Prepare Batter:
Let eggs, butter, and milk stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. In a medium bowl combine cake flour, baking powder, and salt; set aside. Butter two 8x1-1/2-inch round cake pans and line bottoms with parchment paper. Butter waxed paper and lightly flour; set aside.
In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 Tbsp. vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low after each addition until just combined. Divide batter between the two pans.
Bake 25 minutes or until tops spring back when lightly touched or a tooth pick comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove the cake layers from pans; peel off waxed paper and discard. Cool on wire racks.

Buttercream Frosting:

In a standing mixer fitted with whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Assemble Cake: On a cake platter, frost the top of first layer and sprinkle with coconut. Place the second layer of cake on top of the first, and frost top and sides of cake. Sprinkle coconut generously over top and sides of cake, pressing in gently with your fingers as necessary.

Nutrition

Serving: 1gCalories: 416kcalCarbohydrates: 66gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 86mgSodium: 197mgPotassium: 90mgFiber: 1gSugar: 49gVitamin A: 493IUVitamin C: 1mgCalcium: 94mgIron: 1mg

Keyword coconut cake

Tried this recipe?Let us know how it was!

About Angela

Angela is the founder of About A Mom and currently acts as a content creator and editor-in-chief for the About A Mom Team. She has been a professional blogger for over 10 years. Angela has appeared in numerous TV segments, advertising campaigns and her work has been featured by many top publications. She lives in Tampa, Florida.