This Coconut Layer Cake is wonderfully moist and tender, with a fluffy crumb and a coconut buttercream that really highlights the coconut flavor. A light sprinkle of toasted shredded coconut on top finishes it perfectly.
Spring has been inspiring so many of my desserts lately. The season feels like a fresh start — soft colors, blooming florals, breezy weather — and an ideal time to enjoy bright, light treats. Coconut might be thought of as a summer flavor, but it’s equally at home on a spring brunch table or an Easter dessert spread.
This cake delivers coconut in every component: the cake layers, the frosting, and the toasted topping. It’s easy to make and full of the tropical flavor you want without being heavy. Here’s what makes it special.
The Cake
The base is adapted from a classic, very moist vanilla cake recipe that produces tender, even layers. I tweaked the flavor by adding coconut extract so the cake itself carries a pleasant coconut note. The recipe relies on oil and buttermilk for richness and moisture, creating a soft, decadent cake that holds up well under frosting.
The Frosting
The frosting is a simple coconut-vanilla buttercream made with butter, coconut and vanilla extracts, heavy cream, and confectioners’ sugar. It whips up quickly into a light, fluffy frosting that complements — rather than overpowers — the cake.
The Topping
Top the cake with lightly toasted sweetened shredded coconut for texture and a toasty aroma. Toasting takes just a few minutes in a dry skillet over medium-low heat; watch closely and stir frequently so the coconut browns evenly without burning. Cool the toasted coconut completely before pressing it into the fresh frosting.
Moist, tender, lightly sweet, and filled with coconut flavor — this dreamy Coconut Layer Cake is a crowd-pleaser.
Best Ever Coconut Layer Cake
Ingredients
For the Coconut Cake:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup vegetable or canola oil
- 1½ cups granulated white sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1-2 tsp coconut extract start with 1 tsp and increase if desired
- 3¼ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1¼ cups buttermilk, at room temperature
For the Coconut Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 tsp vanilla extract
- 1½ tsp coconut extract
- 1/4 cup heavy whipping cream
- 5 cups confectioners’ sugar
- 1½ cups lightly toasted coconut see Note for toasting instructions
Instructions
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Preheat oven to 350° F. Lightly grease the bottoms of two 9″ round light metal cake pans. Line the bottoms with parchment rounds, then grease the parchment and sides. Set pans aside.
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In a stand mixer fitted with the paddle attachment, cream together the butter, oil, and granulated sugar until light and fluffy, about 1 minute. Add the eggs one at a time, mixing well after each and scraping the bowl as needed. Mix in the vanilla and coconut extracts. In a separate bowl, whisk the flour, baking powder, and salt. Alternately add the dry ingredients and buttermilk to the mixer, beginning and ending with the dry ingredients, until a soft batter forms.
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Divide the batter evenly between the prepared pans. Bake 25–30 minutes, or until a toothpick inserted near the centers comes out clean or with just moist crumbs. Cool completely in the pans.
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For the frosting: Beat the butter with the extracts until fluffy, about 30 seconds. Gradually add the confectioners’ sugar, about one cup at a time, alternating with small amounts of heavy cream, until the frosting is light and spreadable.
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Frost the cooled cakes and immediately press the toasted coconut into the still-tacky buttercream before it sets. Store the cake airtight at room temperature or refrigerated for best freshness.
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Baking notes: For a 9×13 pan bake about 30–35 minutes; for cupcakes bake 15–18 minutes; for three 9″ pans bake 18–20 minutes.
Notes
This cake is delightfully springy and full of coconut flavor — a simple showstopper for gatherings.
Have a super sweet day!
xo, Hayley