Coconut Layer Cake

Fill layers of vanilla cake with coconut filling for a fresh and flavorful cake. Cover with Crème Fraîche Frosting and sprinkle on toasted raw coconut chips for a decorative finish.

Coconut Layer Cake
Photo: Jason Donnelly
Prep Time:
45 mins
Stand Time:
30 mins
Bake Time:
25 mins
Cool Time:
10 mins
Total Time:
45 mins
12 slices


  • 4 eggs

  • 2 cup all-purpose flour

  • 1 ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 2 cup sugar

  • 1 cup milk

  • ¼ cup butter

  • 1 ½ teaspoon vanilla

  • 1 recipe Coconut Filling

  • 1 recipe Creme Fraiche Frosting

  • Raw coconut chips, toasted*

Coconut Filling

  • 1 ¼ cup whipping cream

  • ¾ cup sugar

  • ½ cup butter

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • ½ teaspoon vanilla

  • pinch salt

  • 2 cup shredded coconut

Creme Fraiche Frosting

  • 1 7 ounce container creme fraiche or 1 8-ounce container sour cream

  • 1 cup whipping cream

  • 1 teaspoon vanilla

  • ¾ cup powdered sugar

  • ½ teaspoon vanilla


  1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round baking pans; set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside.

  2. Preheat oven to 350°F. In a large mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed until light and fluffy (4 to 5 minutes). Add the flour mixture; beat on low speed just until combined.

  3. In a small saucepan heat and stir milk and butter until butter melts; stir in vanilla. Add to batter; beat until combined. Pour batter into the prepared pans, spreading evenly.

  4. Bake for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; cool thoroughly on wire racks.

  5. Prepare Coconut Filling and Creme Fraiche Frosting. To assemble, cut cake layers in half horizontally to make four layers. Place the first layer on a serving plate, cut side up. Spread one-third (about 3/4 cup) of the Coconut Filling over the first cake layer. Repeat with two more layers and the remaining Coconut Filling. Top with the remaining cake layer. Frost top and sides of cake with Creme Fraiche Frosting. Garnish cake with toasted coconut chips.

Coconut Filling

  1. In a medium saucepan combine whipping cream, sugar, and butter. Bring to boiling, stirring until sugar dissolves. In a small bowl stir together cornstarch, water, vanilla, and a pinch salt. Stir into cream mixture; bring to boiling. Boil gently for 1 minute or until thick. Remove from heat. Stir in shredded coconut.

Creme Fraiche Frosting

  1. In a large mixing bowl combine creme fraiche or sour cream, whipping cream, powdered sugar, and vanilla. Beat with an electric mixer on medium speed until mixture is thick and soft peaks form (tips curl).


To toast coconut chips, spread them in an even layer in a baking pan. Bake in a 350°F oven for 8 to 10 minutes or until light brown, stirring once.

To Store:

Cover cake. Store in the refrigerator for up to 24 hours before serving.

To Make Ahead:

Prepare as directed through Step 4. Wrap cooled cake layers in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight at room temperature. Continue as directed.

Nutrition Facts (per serving)

757 Calories
46g Fat
82g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 757
% Daily Value *
Total Fat 46g 59%
Saturated Fat 30g 150%
Cholesterol 189mg 63%
Sodium 313mg 14%
Total Carbohydrate 82g 30%
Total Sugars 62g
Protein 8g
Vitamin C 0.6mg 3%
Calcium 151.5mg 12%
Iron 1.4mg 8%
Potassium 233mg 5%
Folate, total 52.4mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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