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

Scale

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)

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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.