Recipe: 3 Layer Coconut Cake with Whipped Cream Frosting

I’m not sure when I developed an obsession with “coconut cake” but I honestly can never turn down a light, fluffy coconut cake. I tend to go for the kinds that have a high frosting to cake ratio but only when the frosting is light and whipped. For this recipe, I went with an ultra light whipped cream frosting and added in bits of crushed malted candies because I made it for Easter. However, if you’re making this for the summer or another occasion, you could also swap the candies for fresh berries for a delicious alternative!

This is a large cake that would be great to make for a get together or group gathering. Scroll on down below for the recipe!

xo Jus

3 Layer Coconut Cake

By Justine Published: May 25, 2019

  • Yield: 3 layer 9" cake
  • Prep: 50 mins
  • Cook: 35 mins
  • Ready In: 1 hr 25 mins

I'm not sure when I developed an obsession with "coconut cake" but I honestly can never turn down a light, fluffy coconut cake. I …



  1. Line three 9" circular cake pans with parchment paper, set aside.
  2. Preheat oven to 350 degrees F
  3. Cream the butter and sugar until light and fluffy
  4. Sift all the dry ingredients together in a bowl.
  5. In a separate bowl, add the coconut milk and extract. Using an electric beater or stand mixer on medium speed, add in 1/3 of the wet ingredients to the dry ingredients. Beat until combined. Add in an additional 1/3 of the wet ingredients to the dry ingredients and beat again until well combined. Add the remaining 1/3 dry ingredients to the wet ingredients and beat until fully combined.
  6. Beat in the butter and sugar mixture.
  7. In a separate bowl, whisk the egg whites until soft peaks form.
  8. Use a rubber spatula to fold 1/3 of the eggs whites into the batter. Fold in the remainder of the egg whites.
  9. Separate evenly into the three circular cake pans. Bake in the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let rest until cool enough to handle. Remove the cakes from the pans set aside to cool.
  10. While the cakes cool, make the frosting. In a large bowl add in the 2 pints of chilled whipped cream and beat on high speed until the consistency become thick and starts to resemble whipped cream.
  11. Add in the powdered sugar and beat again until fully incorporated and the consistency is thick.
  12. Scoop 1 cup of the whipped cream frosting into a separate bowl and fold in the crushed malted candies and 1/2 cup of shredded coconut.
  13. Place one layer of the cake on a flat surface or service platter. If you would like to be precise, use a sharp knife to even out the top and sides of the cake. Add 1/2 cup of the whipped cream and malted candy mixture and spread on top.
  14. Take another layer of cake, even out the tops and sides if necessary then place on top of the first cake. Add the remainder of the whipped cream and malted candy mixture on top and spread the mixture evenly from edge to edge of the cake.
  15. Take the third cake layer, even out the top and sides with a sharp knife if necessary and then place on top of the other two cake layers. Use the other bowl of whipped cream to frost the entire cake.
  16. Pat shredded coconut on the sides and top of the cake. You can also top the cake with additional malted candies or sprinkles if desired. Enjoy!

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    • Claire
      Posted at 22:45h, 17 December Reply

      With whipped cream, the cake needs to be refrigerated? Will the coconut become soggy?

      • Justine
        Posted at 06:40h, 18 December Reply

        Hi Claire! Yes I would refrigerate the cake if you are looking to keep it for a few days. The coconut will become a bit softer, if you don’t like the softer texture you could also frost the cake and then add the outer coconut to each individual slice after you cut (right when you are ready to serve). Hope that helps!

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