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If you’ve been searching for a show-stopping dessert that tastes like a tropical vacation in every bite, look no further than this Coconut Layer Cake Recipe. With moist, tender layers bursting with coconut flavor and a luscious cream cheese frosting spiked with coconut extract, this cake is an absolute crowd-pleaser. It brings together simple ingredients in such a way that every forkful feels like a celebration, perfect for birthdays, holidays, or any time you want to impress your friends with a dreamy, from-scratch treat that tastes like it came from a fancy bakery.
Ingredients You’ll Need
The beauty of this Coconut Layer Cake Recipe lies in its straightforward ingredients. Each component plays a vital role—from the white cake mix that ensures a soft crumb, to the vanilla pudding mix that adds moisture and richness, and, of course, the coconut extract that gives this cake its unmistakable tropical charm.
- 2 16.5-oz boxes white cake mix: The base of your soft and fluffy cake layers.
- 2 3.4-oz packages vanilla pudding mix (dry): This adds incredible moistness and a subtle creaminess—don’t actually cook it!
- 1 cup water (divided): Helps activate the cake mix and pudding.
- 1 cup oil (divided): Keeps the cake tender and rich.
- 2 cups sour cream (divided): Adds tanginess and moisture for that melt-in-your-mouth texture.
- 6 large eggs (room temperature, divided): Gives structure and fluffy lift to the layers.
- 2 tablespoons coconut extract (divided): The star ingredient that fills the cake with fresh coconut aroma.
- 10 tablespoons unsalted butter: Creamy base for the frosting’s silky texture.
- 2 1/2 8-oz packages cream cheese (cold): Adds tang and richness to the frosting.
- 2 1/2 teaspoons coconut extract: To intensify the coconut flavor in the frosting.
- 1/2 teaspoon salt (heaping): Balances the sweetness and enhances flavor depth.
- 5 cups powdered sugar: Creates the perfect frosting sweetness and consistency.
- Fresh fruit (to garnish): Adds a pop of color and light freshness.
- Powdered sugar (to garnish, optional): For a delicate finishing touch.
How to Make Coconut Layer Cake Recipe
Step 1: Prep and Mix Your Batter
This recipe is made in two batches because of the volume and your cake pans’ size. Preheat your oven to 300°F, which may feel low but keeps the cake edges tender and prevents over-browning, so your layers stay picture-perfect. In a large bowl or mixer, beat together half the cake mix with one package of pudding mix, half the water, oil, sour cream, eggs, and coconut extract. Scrape down the sides and give it a good 3-minute mix to get it light and airy.
Step 2: Prepare Cake Pans with Parchment
Cut circles of parchment paper to fit your pans by tracing them on folded parchment and cutting them together. This trick keeps your cake layers intact and makes removing them easier. Don’t forget to spray the pan sides with nonstick spray to ensure your cake lifts out beautifully.
Step 3: Bake Your Layers Low and Slow
Divide the batter evenly between the two pans and tap them gently on the counter to release air bubbles. Bake at 300 degrees for about 30 minutes, rotating racks and pans halfway through. You’ll know the cakes are ready when they spring back in the center, a toothpick comes out clean, and they don’t jiggle. Let them cool in the pans for 10 minutes before transferring to a wire rack—parchment still on—to cool completely.
Step 4: Level Your Cakes
Once cooled, trim off the domed tops of the cakes with a serrated knife to ensure even stacking. This step is crucial for a neat, professional finish on your Coconut Layer Cake Recipe. Repeat the whole process for the second batch of cake mix.
Step 5: Make the Ultimate Coconut Cream Cheese Frosting
While your cakes cool, whip up a dreamy frosting by beating butter and cream cheese until smooth, then adding powdered sugar, salt, and coconut extract. The result is a luscious, velvety frosting that perfectly complements the delicate cake layers with a punch of coconut flavor.
Step 6: Assemble Your Cake
Place one cake layer on your serving plate, spread a thick layer of frosting on top, then add the next cake layer. Repeat frosting on top and all around the cake for a smooth, beautiful finish. Your Coconut Layer Cake Recipe is ready to shine.
How to Serve Coconut Layer Cake Recipe
Garnishes
Fresh fruit like pineapple slices, mandarin oranges, or even toasted coconut flakes pair beautifully with the richness of this cake. A light dusting of powdered sugar adds a pretty, snow-kissed effect that makes your Coconut Layer Cake Recipe even more enticing.
Side Dishes
Serve this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement the tropical coconut flavor. A cup of hot coffee or tea balances the sweetness and turns dessert into a cozy ritual.
Creative Ways to Present
Want to wow guests? Create a layered dessert trifle using cake chunks, frosting, and tropical fruits like kiwi and mango in glass cups. Or slice the cake into petite squares for a delightful party platter that invites everyone to indulge a bit. Either way, your Coconut Layer Cake Recipe will steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Wrap the leftover cake tightly in plastic wrap and store it in the refrigerator. It will stay moist and delicious for about 3 to 4 days. Just make sure it’s well-covered so it doesn’t absorb any fridge odors.
Freezing
You can freeze the unfrosted cake layers by wrapping them in plastic and then foil for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then frost as usual. This makes your Coconut Layer Cake Recipe a great option for advance party prep.
Reheating
If you want the cake at room temperature or slightly warm, remove it from the fridge and let it sit covered for at least 30 minutes before serving. Avoid microwaving as it can alter the frosting texture, but gentle warming in the oven for a few minutes (covered loosely) can refresh the cake layers if needed.
FAQs
Can I make this cake gluten-free?
To make this Coconut Layer Cake Recipe gluten-free, substitute the white cake mix with a gluten-free cake mix of similar weight and follow the rest of the recipe as is. Just make sure your pudding mix and other ingredients are also certified gluten-free.
What if I don’t have coconut extract?
If coconut extract is not on hand, you can use shredded coconut in the cake batter and frosting to add texture and flavor, or a splash of vanilla extract for a softer flavor profile. However, coconut extract is key for that vibrant coconut taste that defines this recipe.
Can I use homemade cake instead of cake mix?
Absolutely! If you prefer baking from scratch, use your favorite white cake recipe and add vanilla pudding mix and coconut extract to mimic the texture and flavor of this Coconut Layer Cake Recipe.
How do I prevent the cake from drying out?
Baking at a low temperature, as this recipe suggests, keeps the cake tender and moist. Also, using pudding mix and sour cream adds moisture that maintains a soft crumb. Wrapping leftover cake tightly is key to preserving freshness too.
Is there a way to make this cake dairy-free?
Yes, for a dairy-free version, look for dairy-free cake mixes and pudding mixes, use dairy-free sour cream alternatives, and substitute cream cheese and butter with coconut-based or other vegan options. The coconut extract remains the star, so keep that for the authentic flavor.
Final Thoughts
This Coconut Layer Cake Recipe is truly one of those desserts that brings warmth, joy, and a little tropical magic to your kitchen. It’s approachable enough for a weekend baking project but special enough to impress every sweet tooth at your table. Give it a try—you’ll find yourself coming back to this recipe time and time again for every occasion that calls for a celebration.
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Print
Coconut Layer Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Layer Cake recipe features moist and tender layers made from white cake mix enhanced with vanilla pudding mix, sour cream, and coconut extract. The layers are baked gently to maintain tenderness and layered with a rich coconut cream cheese frosting, resulting in a beautifully textured and flavorful dessert perfect for any occasion.
Ingredients
Cake Batter (for 2 batches):
- 2 (16.5-oz) boxes white cake mix
- 2 (3.4-oz) packages vanilla pudding mix (dry, do not prepare)
- 1 cup water (divided)
- 1 cup oil (divided)
- 2 cups sour cream (divided)
- 6 large eggs (room temperature, divided)
- 2 tablespoons coconut extract (divided)
Cream Cheese Frosting:
- 10 tablespoons unsalted butter
- 2 1/2 (8-oz) packages cream cheese (cold)
- 2 1/2 teaspoons coconut extract
- 1/2 teaspoon salt (heaping)
- 5 cups powdered sugar
Garnish:
- Fresh fruit (to garnish)
- Powdered sugar (optional, to garnish)
Instructions
- Prepare to bake: Unless you have a very large stand mixer, divide the cake batter into two batches as you will be using two cake pans. This also aligns with having only two cake pans for baking.
- Preheat oven: Set your oven temperature to 300 degrees F to ensure cakes bake slowly for a tender crumb without browning the edges excessively.
- Mix first batch of batter: In a large bowl or stand mixer, combine one cake mix, one package of vanilla pudding mix, 1/2 cup water, 1/2 cup oil, 1 cup sour cream, 3 eggs, and 1 tablespoon coconut extract. Beat well to combine.
- Beat thoroughly: Scrape down the sides and bottom of the bowl, then beat the batter for at least 3 minutes to ensure fully incorporated ingredients and aeration for light texture.
- Prepare cake pans: Cut parchment paper rounds by folding a sheet to fit both pans and tracing the bottom of each pan. Place these rounds in the bottom of each cake pan and spray the sides with nonstick cooking spray.
- Fill pans and remove air bubbles: Divide the batter evenly between the pans and drop each pan gently a few inches onto the counter to release air bubbles.
- Bake cakes: Place cakes in the oven, one on a high rack and one on a low rack. Bake at 300 degrees F for about 30 minutes. After 20 minutes, switch the racks and rotate each pan 180 degrees for even baking. Cakes are done when a toothpick comes out clean and centers spring back upon touch.
- Cool cakes: Let cakes cool in the pans for 10 minutes, then transfer with parchment paper to wire racks to cool completely. Keep the parchment on to prevent sticking.
- Trim cakes: Use a sharp serrated knife to carefully slice off the domed top of each cake to create flat layers.
- Repeat for second batch: Repeat all mixing and baking steps for the second batch of cake batter with the remaining ingredients.
- Prepare frosting: (Note: while original instructions miss this detailed frosting step, it is standard) In a large bowl, beat together softened unsalted butter and cold cream cheese until smooth. Add coconut extract and salt and continue beating. Gradually add powdered sugar and beat until smooth and fluffy.
- Assemble and frost: Layer the cooled cake layers, spreading a generous amount of cream cheese frosting between each layer and covering the top and sides. Garnish with fresh fruit and optional powdered sugar.
Notes
- Baking at a lower temperature ensures tender edges that won’t darken too much, important since these cakes have no frosting to mask imperfections.
- Using parchment paper in pans helps in easy removal and keeps cakes intact when trimming or layering.
- Ensure eggs are at room temperature for better batter consistency.
- Allow cakes to cool completely before frosting to prevent melting the frosting.
- Fresh fruit provides a natural, attractive garnish that complements the coconut flavor nicely.
