Coconut Layer Cake

287 Ratings
  • 5 79
  • 4 88
  • 3 83
  • 2 27
  • 1 10

For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.

Martha Stewart Living, May 1997

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes three 6-inch layers
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Ingredients

Directions

  • Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.

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  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.

  • Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.

  • To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

Cook's Notes

Sweetened angel-flake coconut is available in grocery stores. You can bake the batter in two 8-by-2-inch cake pans, but the layers will be slightly thinner (place a baking sheet on the bottom rack in the oven to catch any spills).

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Reviews (37)

287 Ratings
  • 5 79
  • 4 88
  • 3 83
  • 2 27
  • 1 10
Martha Stewart Member
12/05/2020
Loved this recipie
Martha Stewart Member
12/05/2020
Loved this recipie
Martha Stewart Member
12/05/2020
Loved this recipie
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Martha Stewart Member
05/22/2018
Love it!! absolutely delicious. I left out 2T of flour mix from the cake when adding the flour mix based on the reviews. but still it didn't pour, just spread it in pan like brownies, I think that's the nature of this cake :) but it still rose a little and was delicious! substituted unsweetened coconut for the cream. The cake and the filling turned out perfect! I used a 7" spring foam pan, 30 minutes worked perfect. only thing was assembling 6 layers, it became a leaning tower, which eventually we put skewers in it to hold it in place. we dived right in after making the frosting and it was delicious. also, I used toasted coconut flakes top it off. the ones from trader joes remind me of white chocolate peels and it looked perfect. I just took it out of the fridge this morning, and for looks it definitely keeps it shape better after one night in the fridge, easier to cut too, but I cant imagine it could taste any better than it was freshly made.
Martha Stewart Member
07/06/2017
I made this cake before. I had to double the recipe.
Martha Stewart Member
02/03/2017
Something went wrong - I made this cake and the batter was sticky. I could hardly get it out of the bowl and into the pans. The cake didn't rise at all - in fact, it still had the same swirl marks after it was done baking as when I first put it in the oven. I've gone over the recipe again and I don't see where I messed up, but I missed something. Will try it again someday.
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Martha Stewart Member
01/15/2017
Made this cake when it first appeared. It is requested every Christmas and is our Christmas Eve cake. It is remarkable, delicate and delicious beyond compare. Toast the coconut for the outside. A little less sophisticated in look perhaps, but a little crunch against the delicate crumb is so worth it.
Martha Stewart Member
11/24/2015
I made this twice and could not get it to work. However, it worked 2 years ago when I made it. I'm so confused. I used 8" pans so I split it in half, but the layers were so thin, I couldn't cut it in half without it being awkwardly thin. Any ideas why mine are so much thinner than others? I followed the recipe to the T.
Martha Stewart Member
01/02/2014
I made this cake for a new years day dinner party and it was a huge hit! It took almost 4 hours but was definitely worth it. I used one 8" round cake pan (that's all I have), and was only able to make 2 cake layers out of it. Had way too much cream filling left over. The cake was crumbly and almost fell apart when I cut it in half horizontally- however the icing held everything together. You don't need to be a pro to make this cake look pretty. The coconut flakes will do all the work for you!
Martha Stewart Member
01/01/2014
Just made this cake. Cake is very tender to work with, the cream was watery but delicious and the frosting was very good. It didn't look picture perfect but was delicious!
Martha Stewart Member
10/29/2013
.....also its very important to follow the frosting and cream instructions. If storing cream overnight, place the plastic wrap on top and cover tightly. I didn't cover tightly and only left the plastic and it got watered down. Don't leave frosting ingredients in fridge overnight without mixing.
Martha Stewart Member
10/29/2013
Well I have to say that this recipe took awhile for me to complete. Lots of problems, all because I misplaced my cream of tartar! I had to put the frosting mixture in the fridge overnight without mixing it over the boiling water and then it wouldn't fluff so I had to remake it. Then my cream went watery because I didn't store it right overnight. My layers were fragile because they were too thin. I might try to leave some of the flour mixture out next time, it was too thick. I used 2 8inch pans.
Martha Stewart Member
07/31/2013
For Justin B , you must make the layers thin in the pan or it is to much, I have found spreading it out into more pans than is called for to get beautiful layers and they are still thick not real skinny. Maybe check your oven temp or go down about 25 degrees? If using a convection oven I find the time takes longer?
Martha Stewart Member
07/31/2013
I like the 6 inch cake pans and to measure sour cream I always use a dry measuring cup. I like the round or square cake pans. This is a great cake. I don't make the 7 minute frosting though. I like either the stabilized whipped cream or a light butter cream! I only use 2 cups of powdered sugar or I do the Italian Buttercream!!
Martha Stewart Member
07/06/2013
Tried making it in a 12 inch x 4 inch pan but no luck. I did the recipe up x 3 but I can't get the middle of the cake to cook fully. I have tried the cone and flower nails at slower temp for longer time but still not fully cooked. Anyone, have any ideas of what I could do? Was looking to make a version of this cake for a wedding but cannot get the 12 inch layer to cook fully.
Martha Stewart Member
06/18/2013
I would use a dry measure to measure the sour cream. Easier and more accurate.
Martha Stewart Member
05/04/2013
This is not so much a review as a query. What do you use to measure the quantity of sour cream; a measuring cup for solids or for liquids? Thanks.
Martha Stewart Member
01/17/2013
This is the best cake I have. EVER. Had!! It's not that I'm a coconut lover in particular; in fact, I don't care for it a great deal in terms of candy and most desserts. This cake is just THAT good! The cake itself is rich, but not overly so--really delicious. The creamy filling adds to all that yumminess perfectly, and it makes for such a moist cake. What I really like is that it is the PERFECT balance of sweetness. The cake and filling are sweet, but not overly so. My favorite cake ever!
Martha Stewart Member
02/25/2012
I've made this cake several times and it great - but does anyone else have a problem with the batter being too thick. It doesn't pour into a pan. I was just wondering if I am off on my measuring on the flour or what.
Martha Stewart Member
02/05/2011
So I have recently picked up baking as a hobby. This will be my first time baking a coconut cake! My problem is I don't have any sticks of butter in the house and we are currently in a winter storm here in Oklahoma. What would be the probable outcome if I attempted it with margarine instead? Or is it not worth the risk?
Martha Stewart Member
08/15/2010
WOW! What a wonderful time in the kitchen... 4 hrs making this one but it was for my son's birthday so it was a gift and a huge hit with everyone. I used 4 - 9"pans - it gave me 4 thin layers. The cream filling was amazing. And the 7 minute frosting was so good - my first time making it and it was a lot of fun. I double the receipe since i had so many leftover eggswhites which allowed me to really mond on the white frosting - it was beautiful! THanks Martha!!
Martha Stewart Member
04/20/2010
Here is a website for pan size conversion: http://www.practicallyedible.com/edible.nsf/pages/Baking Pans!opendocument
Martha Stewart Member
04/20/2010
Here is a website for pan size conversion: http://www.practicallyedible.com/edible.nsf/pages/Baking Pans!opendocument
Martha Stewart Member
06/23/2009
I used 2-9 in pans. Turned out pretty well. The layers are quite thin, but great anyway. The filling is GREAT....definitely recommend this!
Martha Stewart Member
03/21/2009
I made this today for my Mom's birthday and though it was hard work, it was GREAT! The best cake I have ever made. I went out and purchased three 6x2 cake pans and I cannot wait to bake more multi-level cakes. They look beautiful when you take the first piece out! :)
Martha Stewart Member
03/12/2009
I made this cake for a birthday and it turned out great! I had leftover filling, which was not a big deal, but it was very good. I think I did refrigerate it, tho....I thought because of the filling. iEiher way, it was very delicious!
Martha Stewart Member
02/24/2009
I'm thinking the cake could be left out for several hours rather than several days!?
Martha Stewart Member
02/10/2009
oh my goodness--this is the longest recipe I've ever seen in my life!! It will be a miracle if I can bake this cake!
Martha Stewart Member
02/10/2009
oh my goodness--this is the longest recipe I've ever seen in my life!! It will be a miracle if I can bake this cake!
Martha Stewart Member
01/20/2009
What is the cake flour???
Martha Stewart Member
07/14/2008
I actually use two 9 inch pans and it works fine, you juts have to be careful when splitting them with a knife because they are thin, and you only need to bake them 20 mins.
Martha Stewart Member
05/13/2008
Did the question about using 2-8" cake pans get answered?
Martha Stewart Member
04/21/2008
This is a favorite. I love coconut cake. Thank goodness I have my mother's six- inch cake pans. Dolly
Martha Stewart Member
04/17/2008
Who has 6-inch cake pans? Not me! Does the recipe work as well for, say, two 8-inch pans?
Martha Stewart Member
01/26/2008
This cake is a winner! It has become an expected tradition at all family gatherings.
Martha Stewart Member
12/31/2007
WOW! My husband and mom are coconut cake fans and they loved this one! I too toast the coconut that goes on top of the cake!
Martha Stewart Member
11/08/2007
You will need to manage your time with this great cake. I usually take a couple of days to make sure I do this cake right. Make the cake and filling one day and assemble and frost the next. I toast the coconut that finishes the cake. Also, just for fun sometimes color the coconut with food coloring and then toast. YUM! Everyone loves this cake well worth the time.
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