This Coconut Layer Cake is absolutely delightful — moist, tender, and light, with a fluffy crumb and a creamy coconut buttercream frosting finished with lightly toasted coconut for an extra layer of flavor.
Spring has been inspiring a lot of my baking lately. The season feels fresh and hopeful, with soft pastels, blooming florals, and lighter fare that’s perfect for brunches and gatherings. Coconut might usually be associated with summer, but its delicate sweetness and pretty appearance make it a wonderful choice for springtime desserts as well.
This cake delivers coconut flavor at every turn: in the cake layers, in the frosting, and in the toasted coconut topping. It’s easy to make and impressive to serve — ideal for Easter, a spring brunch, or any celebration that calls for something bright and delicious.
The Cake
The cake is adapted from a very reliable vanilla cake base that yields incredibly moist layers. I added coconut extract to bring a gentle, fragrant coconut note without overpowering the classic vanilla profile. The recipe uses both oil and buttermilk to keep the crumb tender, moist, and rich, giving you layers that slice cleanly and stay soft.
The Frosting
The frosting is a simple coconut vanilla buttercream that comes together quickly. It combines softened butter with coconut and vanilla extracts, confectioners’ sugar, and a bit of heavy cream for a silky, spreadable texture. It’s light, sweet, and lets the coconut flavor shine.
The Topping
Finish the cake with shredded sweetened coconut that’s lightly toasted for a warm, toasty note. Toasting takes just a few minutes in a dry skillet over medium-low heat; watch the coconut carefully, as it can go from pale to browned quickly. I prefer a light toast with a few golden flecks, but you can toast it more if you like deeper color and flavor.
Moist, sweet, fluffy and creamy with pronounced coconut flavor — this dreamy Coconut Layer Cake is bound to be a favorite.
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 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. Place parchment rounds in the bottoms, then re-grease the bottoms and sides. Set pans aside.
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In a stand mixer bowl with the paddle attachment, cream the butter, oil, and sugar until light and fluffy, about 1 minute. Add 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 mixer, beginning and ending with flour, until a soft batter forms.
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Divide batter evenly between 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: beat the butter with the extracts until fluffy, about 30 seconds. Gradually add confectioners’ sugar, about one 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, then press lightly toasted coconut into the frosting before it sets. Store the finished cake airtight at room temperature or refrigerated 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