Coconut Layered Cake
A moist Coconut Layered Cake made with white cake mix, coconut milk, rich buttercream frosting, coconut extract, rum, and sweet shredded coconut for a tropical finish.
12 Servings
Ingredients
Cake:
- 1 package white cake mix
- Additional ingredients as listed on the cake mix box substitute coconut milk for water
Frosting:
- 3 sticks unsalted butter room temperature
- 3 ½ cups powdered sugar
- 3 –5 tbsp heavy whipping cream as needed
- 2 tsp coconut extract
- ½ cup coconut rum
- 2 cups sweetened shredded coconut
Garnish:
- Extra shredded coconut
Instructions
Prepare the cake batter
- Preheat the oven to 350°F (175°C). Prepare the cake mix according to package instructions, substituting coconut milk for the water. Grease and flour two 8-inch round cake pans. Divide the batter evenly between the pans.
Bake the cakes
- Bake for 25–35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely on a wire rack before assembling.
Prepare the frosting
- In a large mixing bowl, combine butter, powdered sugar, coconut extract, and coconut rum. Beat with an electric mixer until light and fluffy, adding heavy cream gradually until the desired consistency is achieved. The frosting should hold soft peaks.
Assemble the cake
- Place one cooled cake layer on a serving plate. Spread approximately 1 cup of frosting evenly over the surface. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting, smoothing with a frosting knife.
Garnish
- If desired, pipe remaining frosting into decorative dollops on the cake. Sprinkle generously with shredded coconut for a classic finish.
Serve
- Slice and serve immediately, or store properly until ready to serve.
Notes
To make this recipe gluten-free, substitute the white cake mix with a certified gluten-free cake mix and ensure the coconut extract, rum, and other ingredients are gluten-free verified.