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Coconut Tropical Layer Cake

Indulge in a slice of sunshine with this delightful Coconut Tropical Layer Cake, perfect for any celebration or just a sweet treat.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Sifted for better texture.
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened Bring to room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Room temperature.
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 cup shredded coconut Unsweetened for best results.
For the Frosting
  • 1 cup unsalted butter, softened Bring to room temperature.
  • 4 cups powdered sugar
  • 1 cup coconut cream
  • 1 teaspoon vanilla extract
  • To taste toasted coconut flakes for decoration For garnish.

Method
 

Making the Cake
  1. Preheat your oven to 350°F (175°C). Butter and flour three 9-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, whisking well after each addition, then mix in the vanilla extract.
  5. Alternate adding the dry mixture and coconut milk into the butter mixture, starting and ending with the flour.
  6. Gently fold in the shredded coconut.
  7. Divide the batter into the prepared pans and bake for about 25–30 minutes, or until a toothpick comes out clean.
  8. Let the cakes cool in the pans for a few minutes before transferring to wire racks to cool completely.
Whipping Up the Frosting
  1. Cream the softened butter in a bowl until fluffy.
  2. Gradually mix in the powdered sugar and coconut cream until you achieve a fluffy, spreadable texture.
  3. Add vanilla extract and additional shredded coconut if desired.
Assemble and Decorate
  1. Layer the first cake layer on a serving plate and spread frosting on top.
  2. Repeat with the remaining layers and frost the entire cake.
  3. Top with toasted coconut flakes for decoration.

Notes

Make the cake a day in advance for enhanced flavor. Store in an airtight container.