If you love coconut cream pie, you’ll love this cake even more! Our coconut-flavored layer cake is baked with tender coconut flakes and filled with a coconut cream filling. We finish off by icing the cake with vanilla cream cheese frosting and covering it with more coconut flakes. One bite and you’ll be coco-nuts for this summery cake that will send you to a tropical paradise all year round!
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A coconut layer cake stands out for its moist texture and tropical flavor. It’s typically made with coconut milk or coconut extract and layered with creamy coconut filling. The outside is coated in frosting and covered with coconut flakes, adding both texture and sweetness. Each bite combines rich vanilla notes with the freshness of coconut — a flavor that feels like sunshine in dessert form.
The best frosting for coconut cake is cream cheese or buttercream frosting. Cream cheese adds a tangy balance to the sweetness of the coconut, while buttercream provides a smooth, rich finish. Many coconut cakes are also rolled in shredded coconut for extra texture and an elegant, snow-like appearance that enhances the cake’s tropical charm.
To keep a coconut cake moist, store it covered in the refrigerator in an airtight container. The coconut flakes help seal in freshness, but refrigeration prevents the cream filling and frosting from spoiling. Allow the cake to sit at room temperature for about 1–2 hours before serving to restore its soft texture and full flavor. It can also be frozen for up to three months.
