Coconut layer cake

If you are looking for an impressive dessert that perfectly balances tropical flavors without being overly sugary, this moist coconut layer cake is the answer. By incorporating a zesty dose of orange juice into the batter and pairing it with a tangy cream cheese frosting, this recipe offers a sophisticated, refreshing take on a classic coconut treat. For those interested in expanding their repertoire, check out these more layer cake recipes.

Whether you are planning a celebration or just want a decadent weekend project, this cake is an excellent choice for making ahead. You can bake the layers up to three days in advance if you keep them well-wrapped in the refrigerator. Once assembled, the frosted cake remains fresh for two additional days in the fridge under a dome or loosely tented with foil—just be sure to bring it to room temperature before serving. This recipe yields 8 to 12 servings.

Ingredients

For the Cake

• 2 sticks (226g) unsalted butter, softened (plus more for the pans)
• 2 cups (265g) all-purpose flour (plus more for the pans)
• 1/2 teaspoon (3g) fine sea salt
• 2 teaspoons (10g) baking powder
• 3/4 cup (140g) granulated sugar
• 3 eggs, separated, plus 3 additional egg whites
• 1 1/2 cups (355ml) sweetened cream of coconut
• 1 1/4 cups (295ml) unsweetened coconut milk
• 2 tablespoons (30ml) coconut or dark rum
• 7 tablespoons (104ml) fresh orange juice
• 3 cups (370g) unsweetened shredded coconut

For the Frosting

• 2 sticks (226g) unsalted butter, softened
• 2 cups (454g) cream cheese, at room temperature
• 2 teaspoons (10ml) vanilla extract
• 7 1/4 cups (2 lbs/907g) confectioners' sugar
• 2 3/4 cups (340g) unsweetened shredded or flaked coconut, toasted

Instructions

1. Preheat your oven to 350 degrees. Grease three 8-inch cake pans and dust them with flour.
2. In a bowl, whisk together the flour, salt, and baking powder. In a stand mixer with a paddle attachment, beat the butter and sugar until fluffy (about 2 to 3 minutes). Add the 3 egg yolks one at a time, scraping the sides as needed. Gradually incorporate the flour mixture on low speed; the batter will be thick.
3. Whisk the cream of coconut, coconut milk, rum, and orange juice together. Alternately fold the shredded coconut and the liquid mixture into the batter.
4. In a separate clean mixer bowl with a whisk attachment, whip the 6 egg whites to soft peaks, then gently fold them into the main batter.
5. Divide the batter between the three pans and bake for 45 to 60 minutes. Allow to cool completely on a wire rack before unmolding.
6. To make the frosting, cream the butter and cream cheese together in a stand mixer. Mix in the vanilla extract, then gradually add the confectioners' sugar until the texture is light and fluffy.
7. Assemble the cake by spreading a 1/4-inch layer of frosting on each cake tier, sprinkling toasted coconut between the layers. Frost the top and sides, then pat the remaining toasted coconut onto the edges of the cake for a perfect finish.