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Tropical Layered Coconut Cake

This delightful Tropical Layered Coconut Cake is fluffy, filled with tropical fruit, and topped with creamy frosting and shredded coconut, making it a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup coconut milk
  • 0.5 cup vegetable oil
  • 4 large eggs
  • 1 cup shredded coconut sweetened preferred
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 cup cream cheese, softened
  • 1 teaspoon vanilla extract
  • 0.5 cup shredded coconut for topping
For the Tropical Fruit Filling
  • 1 cup diced fresh pineapple
  • 1 cup diced mango
  • 0.5 cup shredded coconut for added richness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the coconut milk, vegetable oil, and eggs until smooth.
  4. Slowly add the wet mixture to the dry ingredients, stirring until just combined. Then, fold in the shredded coconut.
Baking
  1. Divide the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  2. Let the cakes cool for about 10 minutes before transferring them to wire racks.
Frosting
  1. Beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in the vanilla extract and set aside.
Assembling the Cake
  1. Once the cakes are cool, place one cake on a serving plate and spread a layer of frosting on top.
  2. Add a layer of diced pineapple and mango, then top with another cake. Repeat the layers.
  3. Use the remaining frosting to cover the top and sides of the cake. Sprinkle with shredded coconut for decoration.

Notes

Feel free to add other tropical fruits to the filling, such as kiwi or papaya. Let your cake sit in the fridge for about an hour after frosting to help the flavors meld.