Coconut Layered Cake
A classic Coconut Layered Cake made with tender coconut milk cake layers, rich coconut buttercream frosting, coconut rum, and sweet shredded coconut for a moist, flavorful dessert.
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Servings: 12
Ingredients
Cake
- 1 package white cake mix
- Ingredients listed on the cake mix box substituting coconut milk for the water
Frosting
- 3 sticks unsalted butter softened to room temperature
- 3½ cups powdered sugar
- 3 to 5 tablespoons heavy whipping cream as needed
- 2 teaspoons coconut extract
- ½ cup coconut rum
- 2 cups sweetened shredded coconut
Garnish
- Additional shredded coconut as desired
Instructions
- Preheat the oven to 350°F (175°C). Prepare the cake batter according to the package instructions, substituting coconut milk for the water.
- Grease and flour two 8-inch round cake pans. Divide the batter evenly between the prepared pans.
- Bake for 25 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Remove from the oven and allow the cakes to cool completely.
- In a large mixing bowl, combine the butter, powdered sugar, coconut extract, coconut rum, and heavy cream. Using an electric mixer, beat until smooth and fluffy, adjusting the cream as needed to achieve a spreadable consistency.
- To assemble the cake, place one cake layer on a serving plate. Spread approximately 1 cup of frosting evenly over the top.
- Place the second cake layer on top. Spread another 1 cup of frosting over the top and frost the sides of the cake evenly.
- Transfer any remaining frosting to a piping bag and decorate the top of the cake as desired. Sprinkle the cake generously with shredded coconut.
- Slice and serve.
Notes
To make this Coconut Layered Cake gluten free, substitute the white cake mix with a certified gluten-free white cake mix and ensure all additional ingredients, including coconut extract and rum, are labeled gluten free.