Coconut Layer Cake Recipe
Coconut Layer Cake Recipe photo by Taste of Home
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Coconut Layer Cake Recipe

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"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 12-16 servings


  • 5 eggs, separated
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups flaked coconut
  • 1/2 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 4 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup flaked coconut, toasted
  • Pecan halves

Nutritional Facts

1 slice: 572 calories, 29g fat (15g saturated fat), 106mg cholesterol, 239mg sodium, 75g carbohydrate (58g sugars, 1g fiber), 6g protein.


  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Stir in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add coconut and pecans. In a small bowl and with clean beaters, beat egg whites until stiff peaks form; gently fold into batter.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, beat cream cheese, sugar, butter and vanilla in a large bowl until smooth and creamy. Spread between layers and over top and sides of cake. Sprinkle with coconut; garnish with pecans. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Coconut Layer Cake in Taste of Home April/May 1996, p67

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corry05 User ID: 1733671 260789
Reviewed Feb. 4, 2017

"Delicious cake but too much batter for two 9 inch pans. Overflowed, trimmed, made it work. Would make again."

prettymama User ID: 573892 17591
Reviewed Feb. 21, 2013

"Delicious and very moist. I used coconut extract. I will definitely make this cake again."

xicota User ID: 944314 3627
Reviewed Aug. 19, 2010

"I had been looking for a good coconut cake recipe, and thought I'd try this one. I used all butter, as I do not use shortening in cooking. I omitted the pecans, as I thought the coconut was texture enough. I also used a butter cream frosting instead of the cream cheese. I covered the frosting with coconut as well. The cake looked beautiful, and was very rich. I will definitely make this again!"

mizchancellor User ID: 4425930 10578
Reviewed Nov. 14, 2009

"this was my first "from scratch" cake i have ever made, an it was "out of this world" my family as well as my neighbors loved it!!"

beep5491 User ID: 4139021 20519
Reviewed Jun. 1, 2009

"I made this cake for my mom's birthday (minus the pecans). It was so easy and absolutely delicious! Everyone LOVED it! I added homemade lemon filling in between the layers instead of icing and that just added to the yumminess of the cake. Awsome recipe!"

soapdance User ID: 3796687 8551
Reviewed Jan. 19, 2009

"One of my favorite recipes! This cake is super-moist and very flavorful. Works great in a 9 x 13 pan too!"

Chavel User ID: 3702697 200630
Reviewed Dec. 18, 2008

"This cake is also known as Italian Cream cake"

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