Coconut Layer Cake

This coconut layer cake is made up of delicate, moist vanilla cake layers, creamy coconut filling, and a fluffy seven-minute frosting. On top is a sprinkling of shredded coconut. An excellent cake for any celebration.

A white coconut layer cake, with 7-minute frosting topped with shredded coconut on a green cake stand

Allysa has had this coconut layer cake recipe for years. It’s originally from a woman named Kathy who lives in the Midwest. It’s a wonderful cake and has become one of the all-time favorites among customers at the Magnolia Bakery.

David Leite

How long will my coconut cake last?

This cake is best served the day it’s filled and frosted. But if we’re to be honest, we’ve had a slice 48 hours later, and it was perfectly fine. Or if you’re anticipating making it in advance, you can wrap and freeze the unfrosted layers for up to 4 months.

Coconut layer cake with white meringue frosting topped with shredded coconut on a white cake stand on a red table

Coconut Layer Cake

  • Quick Glance
  • (11)
  • 45 M
  • 1 H, 15 M
  • Serves 12
4.8/5 - 11 reviews
Print RecipeBuy the The Magnolia Bakery Cookbook cookbook

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Ingredients

  • For the cake
  • For the filling
  • For the frosting
  • For the garnish

Directions

Make the coconut layer cake

Preheat the oven to 350°F (175°C). Butter and lightly flour three 9-by-2-inch round cake pans, then line the bottoms with waxed paper.

In a large bowl with an electric mixer on medium speed, beat the butter until smooth. Gradually add the sugar and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. 

In a medium bowl, combine the flour, baking powder, and salt, and then add them to the batter in 4 additions, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans.

Bake for 20 to 30 minutes or until a cake tester inserted in the center of a cake comes out clean.

Let the cakes cool in the pans for 10 minutes. Remove from the pans and cool completely on wire rack.

Make the coconut filling

In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat until thickened and bubbly, about 5 minutes. Remove from the heat and add the coconut and then stir in the vanilla extract. Cool to room temperature.

When the coconut cake has cooled, spread half the filling between the first 2 layers of cake, then the other half between the second and third layers. There. You’ve assembled the cake.  Now make the frosting, which needs to be used immediately after it’s mixed.

Make the meringue frosting

In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the vanilla extract.

In a medium saucepan over high heat, combine the water with the sugar and the cream of tartar. As the mixture begins to bubble at the edges, stir once to make sure the sugar is dissolved completely, then let it come to a rolling boll, which will take 2 to 3 minutes. Immediately remove from the heat.

Meanwhile, beat the egg whites and the vanilla extract on medium-high speed until foamy, about 1 minute.

Without turning off the mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly on medium-high speed for about 5 minutes or until stiff peaks form but the frosting is still creamy. Frost top and sides of cake immediately, being generous with your swoops and swirls and flourishes. Generously sprinkle the top of the cake with shredded coconut. Originally published April 21, 1999.

Print RecipeBuy the The Magnolia Bakery Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

It’s hard to put into words just how wonderful this cake is. It’s moist, sweet, rich, and just pure decadence. I shared a slice with my goddaughter, and she said, “It’s so good that it doesn’t make sense!” It really is!

The filling was amazing and the frosting tastes SO good. (And I will admit that I sampled quite a bit of the frosting before it made it on the cake!) You make the frosting like you would an Italian meringue, except you don’t add any butter. It tastes like the best marshmallow you have ever tasted! The recipe was spot on as written; the only deviation I made was to toast the coconut before putting it on the cake, which gave it a somewhat nutty taste that was really well received.

I always use a little of the batter to make a single cupcake so that I can taste the cake without having to cut into it, and I can tell you this recipe makes a really nice cupcake, too. I added a small layer of the filling to the top of the cupcake, then I added the frosting and the toasted coconut, and it turned out really cute! I can’t wait for another reason to make this cake again, as this is the kind of cake you need to make with an intent to share, otherwise you could definitely eat this entire cake by yourself.

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Comments

  1. This cake was a dream to make. I liked the simple ingredient list (though I had to buy self-rising flour). The cakes themselves baked up beautifully and were easy to slice for layering -the recipe doesn’t call for that but I wanted more layers for smearing lemon curd and coconut filling. I liked that I didn’t need a thermometer to make the frosting, recipes with thermometers make me not want to make them. The frosting was light and smooth and really fun to swirl around the cake. This will be my go to coconut cake from now on 🙂

    Two photos of Magnolia Vakery's coconut layer cake--left is plain, right covered in shredded coconut

    1. Danielle, superb! I’m delighted you find it so easy to make. And you pictures are knocks out. I can’t decide which version I like best: naked or covered!

  2. This. cake. It’s my all-time favorite and I like to think that it can convince the most stalwart coconut hater to come to the good side. It’s my daughter’s birthday cake request and never disappoints. And I could eat the frosting with a spoon (and have!). Thank you, David!

    A Magnolia Bakery coconut cake--with meringue frosting and topped with coconut on a white cake stand, on a green tray

    1. Lori, you’re more than welcome. I, too, love this cake. And The One isn’t a big coconut fan–at all–but he does love this. And your photo…well, it’s gorgeous!

      1. Appreciate it – but I had a good subject! Thanks again for the wonderful recipe – I have to make it again this week for another coconut-lovin’ friend. I might try filled cupcakes this time – keep you posted!

    1. Dona, baking is such a precise science, it’s impossible to say without testing it but I wouldn’t try it. Coconut milk has a different fat content, sweetness, and consistency than regular milk and I worry that the results may be too dense, sweet, and flat.

  3. Very moist cake and delicious filling. Will skip the wax paper in the pan step next time and live dangerously. Was in the middle of beating my meringue frosting when my teenage son asked, “Are these unpasteurized eggs?” Which they were, and so I poured it all down the drain and made a butter cream frosting instead. I just don’t feel comfortable risking four days of salmonella backlash for my four kids. Which brings me to, would you mind making & posting a frosting recipe with either dry egg whites OR pasteurized egg whites from pasteurized eggs? I assume the cream of tarter amounts will vary… Thank you in advance!!!

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