This is the best Two-layered 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.
This two-layered 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.
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.
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.
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 between the layers. Another option is chocolate chips. You can never go wrong with chocolate chips.
Prep Time: 35 minutes
Bake Time: 25 minutes
Serves: 16
Ingredients
Batter
- 5 eggs
- 1 cup unsalted butter
- 1 cup whole milk
- 3 cups sifted cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cups sugar
- 1 tbsp pure vanilla extract
Buttercream Frosting
- 3 cups confectioners’ sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 2 tablespoons whipping cream
Instructions
The Batter
- Preheat oven to 350 F.
- Let eggs, butter, and milk stand at room temperature for 30 minutes. In a medium bowl combine cake flour, baking powder, and salt; set aside.
- Butter two 8″ x 1.5″ 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 MED/HIGH for 30 seconds.
- Add 2 cups sugar and 1 tablespoon vanilla; beat 3 to 4 minutes on MEDIUM 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 20-25 minutes or until tops spring back when lightly touched or a toothpick 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.
The Buttercream
- In a standing mixer fitted with a whisk attachment, mix together sugar and butter. Mix on LOW 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 for 1 minute more, adding more cream if needed for spreading consistency.
The Assembly
- 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.
FAQs
No. If you want to limit this to one layer, that’s fine. You could also go for a completely different shape, like using a Bundt cake pan.
Make sure you use cake flour and not, say, all-purpose flour. Cake flour has a lower protein content, which results in a fluffier texture. Also, don’t overmix the batter. The more you mix, the denser the cake. You could also substitute buttermilk for whole milk in the batter, which adds acidity and tenderizes the crumb. Last, remove the egg yolks and only use the whites.
Use room-temperature ingredients, including the eggs and dairy, as I noted above. Keep them out for 30 minutes. Should do the trick.
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-layered 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.
You can also 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.
Other Dessert Recipes You Might Like:
- Easy Cherry Chocolate Cake with Fudge Frosting
- Copycat Chocolate Coca-Cola Cake Recipe
- New York-Style Fresh Peach Cheesecake
- Pistachio Pudding (Watergate Salad)
Two-Layered Coconut Cake Recipe
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 8×1-1/2-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.
Oh… this looks so good! Coconut cake is one of my favorite one.
I wish you would get rid of that Betty Crocker advertisement that NEVER moves away. I cannot look at a recipe in full because that ad blocks everythings.