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Coconut Layered Cake

By: Bity Lee
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Rated 5 out of 5

By: Bity Lee
No Comments

This Coconut Layered Cake is made with coconut milk cake layers, buttery coconut frosting, coconut rum, and sweet shredded coconut for a soft, rich dessert.

I’ll be honest right up front—I didn’t set out to fall in love with this Coconut Layered Cake. It kind of snuck up on me. One minute I was just trying to use up a box of cake mix and a can of coconut milk, and the next thing I knew, I was guarding the last slice like it was a family heirloom. Ever had a cake do that to you?

This Coconut Layered Cake takes me straight back to those slightly chaotic family get-togethers where someone always brought dessert, and it was usually coconut. Not trendy coconut. Not fancy coconut. Just good, old-fashioned coconut cake that sat on the counter all afternoon, slowly disappearing slice by slice.

I made this version after a stretch of long days when I needed something comforting but didn’t want to overthink it. You know those days—when you want a win, even a small one. Baking this cake felt like that. The smell alone—warm vanilla, coconut, butter—made the kitchen feel calmer somehow.

And when I took the first bite? I wasn’t totally sure what I was expecting, but it was better than that. Soft cake, creamy frosting, just enough coconut to feel indulgent without being overwhelming. I remember thinking, Okay… this is staying in my recipe box.

Why you’ll Love this Coconut Layered Cake?

What makes this Coconut Layered Cake special isn’t that it’s complicated—it’s actually the opposite. It uses shortcuts on purpose. The coconut milk swap alone changes everything, giving the cake that soft, tender crumb that feels homemade even if you started with a mix.

The frosting is rich but not heavy, sweet but not tooth-aching, and the coconut rum adds this subtle warmth that makes people pause and say, “Wait… what is that flavor?” It’s familiar, but with just enough personality to keep things interesting. Kind of like that one relative who always brings the best desserts and the best gossip.

Close-up of a moist vanilla cake slice showing creamy filling and coconut garnish on top.

Ingredient Notes

Before you jump in, here’s why each part of this Coconut Layered Cake earns its spot.

White Cake Mix: I know, I know—but it’s reliable. And once you add coconut milk, no one’s questioning it.
Coconut Milk: This is the secret weapon. It makes the cake richer and softer than water ever could.
Butter: Three sticks might sound bold. It is. And it’s also non-negotiable.
Coconut Extract: A little goes a long way. This boosts flavor without crossing into sunscreen territory.
Coconut Rum: Optional, but lovely. It adds depth, not booze. I was skeptical at first too.
Sweetened Shredded Coconut: Classic, nostalgic, and exactly what you want on top of a layered coconut cake.

Whole layered cake with smooth white frosting and golden coconut shreds, styled for a celebratory table setting.

How to Make Coconut Layered Cake?

This Coconut Layered Cake is way more relaxed than it looks. Start by preparing the cake batter according to the box directions, swapping coconut milk in for the water. Even at this stage, the batter smells… hopeful. Divide it evenly between two 8-inch round pans and bake until a toothpick comes out clean. Let them cool completely—this is one of those “trust me” moments.
While the cakes cool, make the frosting. Butter, powdered sugar, cream, coconut extract, and coconut rum all go into one bowl. Beat until fluffy and smooth. You’re looking for something that holds its shape but still spreads easily. If it’s too thick, add a splash of cream. Too soft? Chill it for a few minutes. Frosting moods are real.
To assemble, place one cake layer on your plate, spread a generous layer of frosting, then gently add the second layer. Frost the top and sides, imperfections welcome. Finish with piped dollops if you’re feeling fancy—or not. Sprinkle shredded coconut over the top like it’s snowing, because why not?

Storage Options

Once frosted, this Coconut Layered Cake keeps well in the fridge for about four days, covered. The frosting firms up when chilled, but the cake stays soft. Let slices sit out for a bit before serving—it’s better that way.

You can also freeze the unfrosted cake layers for up to two months. Future-you will be very grateful.

Variations & Substitutions

This Coconut Layered Cake is flexible, which I appreciate.

Skip the rum and add extra cream—still delicious.
Toast the coconut for a nuttier, slightly crunchy topping.
Mix shredded coconut directly into the frosting for more texture.
Make it a sheet cake if layers feel like too much commitment that day.
Use dairy-free butter and coconut cream if needed—it works surprisingly well.

Elegant dessert display featuring a layered cake with coconut flakes, photographed in warm natural light.

What to Serve With Coconut Layered Cake?

Honestly? Not much. This cake holds its own. That said, fresh berries are nice if you want something light on the side. Coffee balances the sweetness perfectly. And vanilla ice cream never hurts—especially if the cake’s slightly chilled.

FAQ

Can I make this ahead of time?
Yes. Bake the layers a day ahead, wrap them well, and frost later.

Does it taste strongly like coconut?
It’s coconut-forward, but not overpowering. Balanced, not loud.

Is the rum noticeable?
Not in a “this is boozy” way. More like a warm background note.

Why does my frosting look off?
Temperature. Butter too warm or too cold can change everything. Adjust slowly.

A frosted two-layer cake topped with toasted coconut flakes, presented on a white plate with a festive red cloth beneath.

This Coconut Layered Cake is cozy, nostalgic, and a little indulgent—in the best way. It’s the kind of cake that feels like a hug, even on an ordinary day. If you make it, tweak it, or eat the frosting straight from the bowl (no judgment here), I’d love to hear about it.

So tell me—are you already a coconut cake fan, or did this just convert you?