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Coconut Tropical Layer Cake

Dive into a tropical paradise with this delightful Coconut Tropical Layer Cake, a perfect dessert for any occasion that tastes like a hug on a plate.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Baking, Dessert
Cuisine: American, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsweetened shredded coconut
  • 1 cup coconut milk
  • 0.5 cups unsalted butter, softened
  • 4 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 0.5 tsp salt
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp coconut milk
  • 1 tsp vanilla extract
  • 1 cup toasted coconut flakes (for decoration)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, beat together the softened butter and granulated sugar until light and fluffy for about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and coconut milk.
  4. In another bowl, combine the flour, baking powder, shredded coconut, and salt. Gradually mix this into the wet ingredients.
  5. Divide your batter evenly between two greased 9-inch round cake pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once done, let the cakes cool in the pans for 10 minutes, then flip them onto a wire rack to cool completely.
Frosting and Serving
  1. To make the frosting, beat the softened butter until creamy, then gradually blend in the powdered sugar, coconut milk, and vanilla extract until smooth.
  2. Place one cake layer on a serving dish, spread a generous amount of frosting on top, then add the second layer and frost the top and sides.
  3. Sprinkle the toasted coconut flakes on the top for decoration.
  4. Slice and serve to eager taste buds!

Notes

If your frosting doesn't look perfect, don't worry! It's all about love and flavor. You can substitute half the coconut milk for pineapple juice for an extra tropical twist. Store leftovers in an airtight container in the fridge.