Four Layer Coconut Cake
A luxurious four-layer coconut cake featuring moist sponge layers infused with coconut flavor, generously filled with whipped cream and toasted coconut shavings. Perfect for celebrations or special occasions, this cake offers a delightful combination of sweetness, richness, and tropical coconut aroma that impresses every guest.
Ingredients
- 3 cups all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt
- 2 2/3 cups sugar ⓘ
- 1 cup shortening ⓘ
- 1/2 cup butter, softened ⓘ
- 1 cup milk ⓘ
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 5 large eggs ⓘ
- 1 (6 oz.) package frozen coconut, thawed ⓘ
- 2 cups whipping cream ⓘ
- 1/4 cup powdered sugar ⓘ
- toasted coconut shavings ⓘ
- 1/4 c. powdered sugar ⓘ
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, beat the flour, baking powder, and salt at medium speed until well combined.
- Add sugar, shortening, and softened butter; beat until the mixture is fluffy and well blended.
- Stir in the milk, coconut extract, and vanilla extract, mixing until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in the thawed coconut.
- Pour the batter evenly into four greased and floured 9-inch round cake pans.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the cakes in the pans on wire racks for 10 minutes, then remove from pans and cool completely on racks.
- Spread the coconut filling between the layers, then assemble the cake.
- Frost the cake as desired and garnish with toasted coconut shavings.
Tips & Substitutions
For a lighter cake, consider substituting half of the shortening with applesauce or Greek yogurt. If you can't find frozen coconut, shredded unsweetened coconut can work as a substitute. To avoid dryness, be careful not to overbake the layers; check for doneness a few minutes early. Using room-temperature ingredients helps create a fluffier cake.
Serving Suggestions
This Four Layer Coconut Cake is perfect for celebrations and pairs beautifully with a cup of coffee or tea. Serve with fresh fruit on the side, like berries or pineapple, for a refreshing contrast. It can also be complemented by a scoop of vanilla ice cream for added indulgence.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To enjoy, simply thaw in the fridge overnight or at room temperature for a few hours.
Nutrition & Diet Analysis (per serving)
Each serving of Four Layer Coconut Cake contains roughly 822 calories, with 5g protein, 81g carbohydrates, and 41g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 832mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can prepare the cake layers ahead of time. Once cooled, wrap them tightly in plastic wrap and store in the refrigerator for up to 2 days. Just frost and assemble the cake right before serving for the best texture and flavor.
What if I don't have coconut extract?
If coconut extract is unavailable, you can substitute with an equal amount of vanilla extract for a different but still delicious flavor. Alternatively, you may use a bit of almond extract for a unique twist, but use it sparingly to avoid overpowering the cake.
How can I make this cake more visually appealing?
To enhance the visual appeal, consider adding a layer of toasted coconut shavings on top and around the sides of the cake. Drizzling a light glaze made of powdered sugar and milk can also add a beautiful sheen. Fresh flowers or edible glitter can be elegant decorations too.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).