Easy Three Layer Coconut Cake Recipe

This easy three-layer coconut cake has just the right hint of coconut—no coconut milk required. Tender, flavorful, and made from scratch, it gets its flavor from shredded coconut and a splash of coconut extract.

Since I rarely have coconut milk on hand, I set out to create a dependable coconut cake that didn’t rely on it—though you’re welcome to substitute if you’d like. The result is a soft, sweet, from-scratch cake that captures that classic coconut flavor—simple, nostalgic, and easy to love.

ingredients you'll need

For the Cake

• 3 Cups All Purpose Flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Kosher Salt / 7 g
• 1 Cup 2 sticks Unsalted Butter room temperature
• 1 ¾ Cup Granulated Sugar
• ⅓ Cup Vegetable Oil
• 3 Whole Eggs
• 2 Egg Whites
• 1 Tablespoon Coconut Extract
• 1 Cup Homemade Buttermilk (Milk + Juice of 1 Lemon)
• ¼ Cup Greek Yogurt

For the Frosting

• 6 cups powdered sugar
• 2 cups unsalted butter
• ¼ cup heavy cream
• 2 tbsp coconut extract
• 1 large pinch of salt
• 14 oz Bag Coconut Flakes (for filling & decorating)

how to make this

For the Cake

1. Preheat your oven to 325°F (163°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and oil on medium speed until light and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing until just combined after each addition.
6. Add in the coconut extract and mix on medium speed for 60 seconds.
7. Divide the batter evenly among the prepared cake pans and smooth the tops with an offset spatula or the back of a spoon.
8. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
2. Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a messy sugar cloud.
3. Add the heavy cream, salt, and coconut extract. Mix on medium speed for 30 seconds to incorporate.
4. Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
5. Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.

Assembling this Three Layer Coconut Cake

Start by spreading a small smear of buttercream in the center of your cake plate or board (which ideally rests on a turntable) to keep the bottom layer in place.

Place the first cake layer on top. Spread an even layer of buttercream, then sprinkle a small handful of coconut flakes over the buttercream before adding the next layer. Repeat with the second layer—buttercream, then coconut flakes—then top with the final cake layer (which you place upside down).

Add a thin crumb coat over the top and sides of the cake to catch any loose crumbs. Chill the cake in the freezer for 15–20 minutes to set.

Once chilled, frost the cake with the remaining buttercream using an offset spatula or cake scraper.

To add coconut flakes to the sides, take a small handful and gently press them into the frosting using your palm or the flat side of your hand. It helps to tilt the cake slightly (or use a turntable) to get even coverage without making a mess.

Finish with a final sprinkle of coconut flakes on top, if you like.

how to store this cake

There are several ways to freeze cake depending on your needs:

• Freezing Cake Layers: Freeze cake layers individually by wrapping them tightly in plastic wrap. For longer storage in the freezer, add a layer of foil over the plastic wrap to protect against freezer burn and odors.
• Freezing Frosting: Frostings can be wrapped tightly in plastic wrap and stored in the freezer. For extended freezing, adding foil over the plastic wrap is recommended.
• Freezing a Fully Assembled Cake: Wrap the entire frosted cake well with plastic wrap, and for longer freezer storage, add a layer of foil. When ready to enjoy, thaw the cake in the refrigerator overnight.

For best flavor and texture, once thawed, let the cake sit at room temperature for about 2 hours before serving. This helps the cake regain its softness and enhances the taste.

equipment you'll need

Note: Some of the links below are affiliate links, which means I may earn a small commission if you make a purchase—at no extra cost to you. You can also explore my full list of trusted tools and partners, including brands I work with directly, or my Amazon Storefront for Kitchen Essentials.

• Mixing bowls (I love these versatile glass stacking bowls)
• Stand mixer (Kitchen Aid or Bosch*)
• Measuring cups & spoons + Liquid Measuring Cup or a Kitchen Scale
• Rubber spatula & whisk
• Cake Board
• Offset spatula & cake scraper (for smoothing batter and frosting)
• Parchment paper (for lining pans) the precut versions are great too
• Cooling rack (for cakes and glazes)
• Cake pans (round, square, or rectangle*) — [size 8 round]
• Cutting Board
• Rotating Cake Stand (this helps decorate!)
• Pastry Bags
• Sharp Chef's Knife
• Food thermometer (if temperature-sensitive frosting)
• Liquid Measuring Cup
• Kitchen Scale
• Pastry brush (for greasing pans or applying syrups or glazes)

If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!

Easy Coconut Cake

Hannah Shepherd

A tender and flavorful three-layer coconut cake made completely from scratch with shredded coconut and pantry staples—no coconut milk required. This classic cake is soft, sweet, and has just the right hint of coconut flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 4 hours hrs

Ingredients

  

For the Cake

• 3 Cups All Purpose Flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Kosher Salt / 7 g
• 1 Cup 2 sticks Unsalted Butter room temperature
• 1 ¾ Cup Granulated Sugar
• ⅓ Cup Vegetable Oil
• 3 Whole Eggs
• 2 Egg Whites
• 1 Tablespoon Coconut Extract
• 1 Cup Homemade Buttermilk (Milk + Juice of 1 Lemon)
• ¼ Cup Greek Yogurt

For the Frosting

• 6 cups powdered sugar
• 2 cups unsalted butter
• ¼ cup heavy cream
• 2 tablespoon coconut extract
• 1 large pinch of salt
• 14 oz Bag Coconut Flakes

Instructions

 

For the Cake

• Preheat your oven to 325°F (163°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and oil on medium speed until light and fluffy, about 3–4 minutes.
• Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing until just combined after each addition.
• Add in the coconut extract and mix on medium speed for 60 seconds.
• Divide the batter evenly among the prepared cake pans and smooth the tops with an offset spatula or the back of a spoon.
• Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

• Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
• Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a messy sugar cloud.
• Add the heavy cream, salt, and coconut extract. Mix on medium speed for 30 seconds to incorporate.
• Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
• Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.

Assembly

• Start with a base. Spread a small dab of buttercream on your cake plate or board to hold the first layer in place. Stack the first cake layer, spread on buttercream, and sprinkle coconut flakes evenly over the top. Repeat with the second layer.

  Finish stacking. Add the final cake layer, then spread a thin crumb coat over the top and sides to lock in crumbs. Chill the cake in the freezer for 15–20 minutes.

  Frost and decorate. Apply the final layer of buttercream using an offset spatula or cake scraper. To coat the sides with coconut, gently press flakes into the frosting using your palm or the flat side of your hand. Finish with a light sprinkle on top, if you'd like.

https://cakejoie.com/easy-coconut-cake/

July 28, 2025