This Coconut Layer Cake is truly delightful: supremely moist and tender with a fluffy crumb, layered with a coconut vanilla buttercream, and finished with lightly toasted shredded coconut for extra texture and flavor.
Spring has been inspiring me lately — its fresh colors, pastel florals, and breezy vibe make everything feel like a new beginning. I love spring desserts: light, bright, and a little whimsical. Coconut often feels like a summer flavor, but it’s perfect for spring celebrations too — think brunches, showers, or an Easter table.
This cake delivers coconut in every component: the batter, the frosting, and the topping. It’s easy to make and impressive to serve. Below is a clear breakdown of the cake, frosting, and topping so you can recreate it at home.
The Cake
The base is adapted from a very reliable vanilla cake recipe that produces layers with excellent texture and moisture. I added coconut extract to give the cake a gentle coconut note without overwhelming the vanilla. The batter stays tender and moist thanks to a combination of oil and buttermilk, which keeps the crumb soft and rich.
The Frosting
The frosting is a simple coconut vanilla buttercream that comes together quickly. Softened butter, vanilla and coconut extracts, confectioners’ sugar, and a little heavy cream are all you need. Whip until light and fluffy, then spread between and over the cake layers.
The Topping
The topping is simply sweetened shredded coconut, gently toasted to bring out a warm, nutty aroma and add a subtle crunch. Toasting only takes a few minutes in a dry skillet over medium-low heat — stir frequently and watch closely since coconut can go from lightly browned to burnt very quickly. Aim for a few golden flecks rather than deep brown.
Moist, sweet, fluffy, and creamy with a bright coconut flavor — this dreamy Coconut Layer Cake is a crowd-pleaser.
Best Ever Coconut Layer Cake
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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 extractstart 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 coconutsee 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. Place parchment rounds in the bottoms, then grease the bottoms and sides. Set aside.
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In a stand mixer bowl 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 vanilla and coconut extracts. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the flour mixture and buttermilk to the wet ingredients, mixing after each addition, 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 center comes out clean or with moist crumbs. Cool completely in the pans.
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For the frosting: In a stand mixer bowl, beat the butter with the extracts until fluffy, about 30 seconds. Gradually add confectioners’ sugar, about 1 cup at a time, alternating with a little heavy cream until the frosting is light and spreadable.
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Frost the cooled cakes and immediately press the toasted coconut onto the tacky frosting before it sets. Store airtight at room temperature or in the refrigerator for best results.
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Note: For a 9×13 pan, bake 30–35 minutes. For cupcakes, bake 15–18 minutes. For three 9″ pans, bake 18–20 minutes.
Notes
You’ll love this spring-ready, coconut-forward cake.
Have a super sweet day!
xo, Hayley