Indulge in the delightful taste of this effortlessly decadent Coconut Layer Cake. Bursting with tropical flavors and topped with a cloud-like coconut frosting, this dessert is sure to captivate everyone’s taste buds.

Whether it’s a holiday celebration, a special dinner, or a cozy family gathering, this cake is the perfect sweet treat to elevate any occasion.

  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Total Time: 80 minutes
  • Servings: 16 servings


For the cake:

  • 10 tablespoons of butter (plus extra for greasing pans)
  • 3/4 cup of organic coconut milk
  • 1/2 cup of shredded or grated coconut
  • 1 teaspoon of vanilla extract
  • 2 1/4 cups of cake flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 1/2 cups of granulated sugar
  • 3 large eggs

For the frosting:

  • 1/2 cup of water
  • 1 cup of granulated sugar
  • 2 large egg whites
  • 1 or 2 cups of shredded or grated coconut
  • Optional: rainbow sprinkles


Begin by preheating your oven to 350°F. Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.

In a saucepan, heat the coconut milk with the shredded coconut and the vanilla extract until hot. Transfer this mixture to a blender and process until it is smooth in texture. Set it aside.

In a separate bowl, sift together the cake flour, baking powder and salt. Set aside.

Using a mixer, beat the butter until it’s light and creamy. Gradually add the sugar, beating well after each addition. Then, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Slowly add the flour mixture to the creamed mixture, alternating with the milk and coconut mixture. Beat on low speed until everything is well combined.

Divide the batter evenly between the prepared cake pans, spreading it out evenly. Bake for approximately 30 minutes or until the cakes are golden brown and pull away from the sides of the pans.

Allow the cakes to cool in the pans on wire racks for about 15 minutes, then remove them from the pans and let them cool completely on the racks.

In a saucepan, bring the water and sugar to a boil. Cover and cook without stirring for 1 minute. Then, uncover and boil, stirring frequently until it forms a syrup. Remove from heat and set aside.

In the bowl of a mixer, beat the egg whites until it gets fluffy and soft peaks form. While still beating on high speed, gradually pour the sugar syrup into the egg whites. Continue beating until the frosting is fluffy and thick.

To assemble the cake, place one of the cooled cake layers onto a plate and frost the top and sides. Add the second cake layer on top of the first and frost the top and sides.

Sprinkle shredded coconut over the top of the cake and gently press some onto the sides. You can keep your cake all white, like a fluffy coconut cloud, or you can give it a touch of whimsy with some natural colored sprinkles.

Serve the cake and savor the delightful flavors!

Storage tips:

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best taste and texture.

This Fluffy Coconut Layer Cake with Coconut Milk is perfect for any celebration, whether it’s a birthday, anniversary, or holiday gathering, or for a typical weekday – because who says you can only have cake on special occasions. Its tropical flavors and fluffy texture make it a delightful treat for any occasion, and it is certain to enchant all those with a sweet tooth.