White cake mix, coconut milk, creamy frosting, shredded coconut, and a hint of rum come together for the fluffiest Coconut Layered Cake.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

You know how some desserts just stick with you? For me, Coconut Layered Cake is one of those. I actually laughed the first time I made it because I was running late to a family get-together, and I showed up with this cake still warm in the pan, frosting bag in hand, practically frosting it in my mom’s kitchen while people hovered around with forks. My aunt (who’s brutally honest about desserts, bless her) took one bite and went, “Okay… this is good. Like, don’t change a thing good.” That’s when I knew this cake was going to have a permanent spot in my recipe box. And honestly? Every time I make it now, I feel like I’m back in that kitchen with everyone stealing tastes before it was even finished.

Here’s a quick peek at what’s inside:

Why You’ll Love This Coconut Layered Cake Recipe?

This Coconut Layered Cake isn’t fussy or complicated. It’s not one of those recipes where you need a stand mixer from heaven and the patience of a saint. Nope—it starts with a boxed cake mix. But here’s the kicker: swap in coconut milk for water and suddenly it’s like you’ve been transported to a beach somewhere in Santorini, breeze blowing, coconut drink in hand. The frosting is lush—butter, sugar, a splash of coconut rum (don’t worry, it won’t knock you over), and coconut extract that makes it taste like pure sunshine. Then there’s the shredded coconut on top, which makes it look like it belongs in a bakery window.

Ingredient Notes:

Let’s break down why each piece of this cake matters—because details are where the magic hides.

White cake mix – Yep, the humble box mix. Don’t roll your eyes—it works, and it’s dependable.
Coconut milk – The secret weapon. Richer, creamier, and makes the cake so much softer.
Butter – Room temp, always. If it’s too cold, your frosting will fight you. Trust me, I’ve been there.
Coconut extract – Small bottle, big punch of flavor. Worth having in your pantry.
Coconut rum – Optional but fun. It makes the frosting a little cheeky—like, “this isn’t your grandma’s cake.”
Shredded coconut – Sweetened, unsweetened, toasted… take your pick. It’s the final flourish that makes this cake shine.

How To Make Coconut Layered Cake?

Here’s where you roll up your sleeves. Don’t worry, it’s way easier than it looks.

Step 1: Make the cake batter.
Follow the box instructions, but swap the water for coconut milk. It makes such a difference. Preheat the oven to 350°F, grease two 8-inch round pans, and divide the batter evenly.

Step 2: Bake the cakes.
Bake for 25–35 minutes. Stick a toothpick in the center—if it comes out clean, they’re done. Now, here’s the hard part: let them cool completely. I’ve ruined plenty of cakes because I was too impatient. Don’t be me.

Step 3: Whip up the frosting.
Beat together butter, powdered sugar, coconut extract, and rum until it’s fluffy enough to look like whipped clouds. Taste it (obviously), then try not to eat half the bowl before you frost.

Step 4: Assemble the cake.
Lay down the first cake layer, slather a cup of frosting over it, and gently place the second layer on top. Frost the top and sides until you’re happy—rustic swirls, perfectly smooth, whatever matches your vibe.

Step 5: Decorate.
Pipe any extra frosting into little dollops around the edges if you’re feeling fancy. Then shower the top with shredded coconut like it’s confetti at a celebration. Step back. Admire. Then cut yourself a slice before anyone else gets to it.

Storage Options:

If you’ve got leftovers (ha, good luck), you can leave the cake covered on the counter for 2 days, or stash it in the fridge for up to 5. Just let it sit out a bit before serving so the frosting softens up again. And if you really want to plan ahead? Freeze slices individually. I’ve done this before and pulling out a piece at midnight feels like the best life hack ever.

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Variations and Substitutions:

Feeling creative? This cake loves a twist:

Skip the rum if it’s not your thing, just add more extract.
Use a gluten-free cake mix if needed—easy swap.
Spread a layer of pineapple jam between the cakes for a tropical vibe.
Toast your coconut before sprinkling for a nutty, golden crunch.

What to Serve with Coconut Layered Cake?

You can totally serve Coconut Layered Cake on its own, but if you want to go the extra mile:

Fresh fruit like mango, pineapple, or berries look stunning on the side.
Coffee balances the sweetness perfectly.
Or, if you’re feeling cheeky, serve it with a piña colada and really lean into the tropical mood.

Frequently Asked Questions:

Can I make this cake ahead of time?
Absolutely. Bake the layers the night before, wrap them up tight, and frost the next day. It actually tastes better when it’s had a little time to settle.

Do I have to use coconut rum?
Nope. It’s optional. But I’ll be honest—it does add a little “wow” that people can’t quite put their finger on.

What kind of coconut should I use for garnish?
Sweetened if you want chewy and sweet, unsweetened if you want lighter flavor, and toasted if you want to impress everyone without trying too hard.

That’s the Coconut Layered Cake in all its glory—easy, tropical, and way too delicious to resist. I dare you to make it and not sneak a bite before serving. Can’t wait to hear if you’re team sweetened or team toasted coconut.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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