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Coconut Layer Cake | URBAN BAKES

Coconut Layer Cake


Units Scale


  • 2 3/4 cups cake flour
  • 2 cups unsweetened shredded coconut
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter, room temp
  • 5 large eggs
  • 1 egg yolk
  • 1/2 cup coconut oil, warmed to melt
  • 1 cup coconut milk
  • 1/4 cup sour cream
  • 2 teaspoon pure vanilla extract


  • 1 1/2 cups unsalted butter, room temp
  • 2 packages cream cheese, room temp
  • 2 1/2 cups icing sugar
  • 3 tablespoon coconut milk
  • 2 cups unsweetened shredded coconut, toasted



  1. Preheat the oven to 350 degrees F. Grease two nine inch cake pans and line bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, shredded coconut, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time and mix completely between each addition. Add the coconut oil and mix together. Scrape down the sides of the bowl as needed.
  4. In a two cup measuring cup or a small bowl, mix together the coconut milk, sour cream and vanilla.
  5. Gradually add the flour mixture to the butter mixture, in three additions, alternating with the coconut milk mixture in two additions. Mix until the batter just comes together and there are no streaks of flour. Pour the batter into the two cake pans.
  6. Bake for 35 to 40 minutes, until the tops are golden and a cake tester comes out clean. Remove from the oven and cook in the cake pans for at least 20 minutes. Remove from the cake pans and complete cooling on racks.


  1. Place the butter and cream cheese into the bowl of a stand mixer or in a large bowl with an electric hand mixer. Blend together until light and fluffy, approximately 5 minutes. Add the icing sugar, one cup at a time, and mix to combine. Add the coconut milk and mix to combine. The icing should be light and fluffy, with no lumps.
  2. I found that my icing was a bit runny so I placed it into the fridge for about 15 minutes before using it to frost the cake.


  1. Frost the top of one layer of cake. Place the second layer on top. Frost the top and the sides of the cake. Using your hands, press the toasted coconut against the sides. If not eating right away, place the cake in the fridge. Take the cake out of the fridge thirty minutes before serving to allow the cake to soften to room temperature.

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