Coconut Layered Cake is a towering, show-stopping celebration of everything coconut — three layers of tender, snowy white cake, filled and frosted with a velvety coconut rum buttercream, and generously coated in sweet, fluffy shredded coconut. This recipe is a coconut lover’s dream, combining the simplicity of boxed white cake mix with a rich, homemade frosting that’s infused with coconut extract and a splash of coconut rum for warmth and depth. The magic begins with three perfectly baked cake layers, light and fluffy thanks to egg whites instead of whole eggs, which keep the crumb pure white and delicate. Once cooled, each layer is leveled, stacked, and filled with a generous amount of the luscious coconut buttercream.
The brilliance of this cake lies in the frosting — a creamy, dreamy blend of real butter, powdered sugar, heavy cream, coconut extract, and coconut rum, whipped until light, fluffy, and stiff enough to hold its shape. After a crumb coat and a final generous layer of frosting, the entire cake is pressed with sweetened shredded coconut, creating a beautiful, snowy exterior that gives way to the tender, coconut-kissed layers inside. A final decorative border piped around the top edge adds an elegant finishing touch. Whether you’re baking for a birthday, a holiday, or just because you love coconut, this Coconut Layered Cake is guaranteed to impress — and it tastes even better than it looks.
Why You’ll Love This Recipe:
- Towering Three-Layer Cake: A stunning centerpiece for birthdays, holidays, and special occasions.
- Light, Fluffy, Snow-White Crumb: Egg whites keep the cake tender and perfectly white.
- Rich Coconut Buttercream: Coconut extract and coconut rum add warmth and depth to the creamy frosting.
- Coated in Sweet Shredded Coconut: That snowy exterior is as beautiful as it is delicious.
- Starts with a Cake Mix: Easy to prepare, but tastes completely homemade.
Ingredients:
For the Coconut Cake:*
2 boxes (15.25 oz each) white cake mix
6 large egg whites
2 cups water
⅔ cup canola oil
3 (9-inch) round cake pans
Non-stick baking spray (with flour)
For the Coconut Rum Frosting:*
1½ cups (3 sticks) unsalted butter, softened
3½ cups powdered sugar, sifted
3-5 tablespoons heavy whipping cream
2 teaspoons coconut extract
½ cup coconut rum (or coconut milk for a non-alcoholic version)
For Assembly and Decoration:*
1 (10-inch) round cake board
4 cups sweetened shredded coconut (about two 8-ounce bags)
1 medium piping bag with star tip
Instructions:
Step 1: Preheat and Prepare Pans*
Preheat your oven to 350°F (175°C). Spray three 9-inch round cake pans generously with non-stick baking spray (the kind with flour works best).
Step 2: Make the Cake Batter*
In a large bowl, using a hand mixer (or stand mixer with paddle attachment), beat the white cake mix, egg whites, water, and canola oil on medium speed until combined and smooth, about 2 minutes. Scrape down the sides as needed.
Step 3: Divide and Bake*
Divide the batter evenly among the three prepared cake pans. Bake for 28-32 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 4: Make the Coconut Rum Frosting*
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed until creamy and smooth, about 2 minutes. Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition. Add the coconut extract, coconut rum, and 3 tablespoons of heavy cream. Beat on medium-high until the frosting is light, fluffy, and stiff enough to hold peaks. If the frosting is too thick, add additional cream 1 tablespoon at a time. If too thin, add more powdered sugar.
Step 5: Level the Cake Layers*
Using a serrated knife, carefully cut the domed tops off each cake layer to create flat, even surfaces.
Step 6: Assemble the Cake*
Place one cake layer on the 10-inch cake board. Scoop about 1 cup of frosting onto the layer and spread it evenly to the edges. Place the second cake layer on top and repeat with another cup of frosting. Top with the third cake layer.
Step 7: Frost the Cake*
Use the remaining frosting to apply a thin crumb coat to the entire cake, sealing in any loose crumbs. Refrigerate for 15 minutes to set. Then apply a final, thicker layer of frosting, smoothing the top and sides with an offset spatula.
Step 8: Coat with Coconut*
Gently press the sweetened shredded coconut into the frosting all over the top and sides of the cake, using your hands to pat it into place.
Step 9: Pipe Decorative Border (Optional)*
Transfer any remaining frosting to a piping bag fitted with a star tip. Pipe a decorative border around the top edge of the cake.
Step 10: Serve*
Slice and serve. Store any leftovers in the refrigerator.
Tips:
- Use Room Temperature Ingredients: Room temperature butter and egg whites blend more smoothly and create a better crumb.
- Don’t Overmix the Batter: Mix just until combined — overmixing can make the cake tough.
- Level the Cakes: Cutting off the domed tops ensures stable stacking and a professional look. Save the scraps for snacking or cake pops.
- Crumb Coat is Key: A thin initial layer of frosting traps crumbs and gives you a clean surface for the final coat.
- Toast the Coconut (Optional): For extra depth, spread the shredded coconut on a baking sheet and toast at 325°F for 5-7 minutes until lightly golden before pressing onto the cake.
Storage Options:
- Room Temperature: The frosted cake can sit at room temperature for up to 4 hours.
- Refrigerator: Store covered in the refrigerator for up to 5 days. Bring to room temperature for 30 minutes before serving for best flavor and texture.
- Freezer: This cake freezes beautifully for up to 2 months. Wrap unfrosted layers tightly in plastic wrap and foil, or freeze the fully frosted cake until firm, then wrap. Thaw overnight in the refrigerator.
Coconut Layered Cake is a celebration cake in every sense — tall, beautiful, and bursting with tropical coconut flavor. Whether for a birthday, anniversary, or just because you’re craving something special, it’s a cake that brings joy to any table. Enjoy!
