The Ultimate 6-Inch Coconut Layer Cake with Cream of Coconut (Scratch Recipe!)

There’s something truly special about a homemade coconut cake, especially after a refreshing beach vacation. The sweet, tropical aroma, the moist texture, and the fluffy cream cheese frosting come together to create a slice of paradise. This particular recipe for a 6-inch coconut layer cake has become a new favorite in our kitchen, born from a desire to capture those blissful beach memories in a delectable dessert. After perfecting our beloved Southern Living coconut sheet cake (which you can find here for a different take), I embarked on a mission to create a smaller, from-scratch version that would be perfect for a family of three without an overwhelming amount of leftovers. And I’m thrilled to share the result!

What makes this coconut cake truly stand out? It’s all in the details, from the perfectly balanced sweetness to the incredibly moist crumb, thanks to our special secret ingredient: cream of coconut! This recipe is also wonderfully versatile. If you’re looking for a gluten-free coconut layer cake, simply swap the all-purpose flour for a 1:1 gluten-free blend, and you’re all set. For everyone else, the classic all-purpose flour works beautifully. Get ready to bake a stunning and incredibly flavorful coconut cake that will transport you straight back to the tropics.

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The Secret to Ultimate Moisture: Coco Lopez & Coco Real Cream of Coconut

When it comes to infusing your coconut cake with unparalleled moisture and a rich, authentic coconut flavor, there’s no substitute for cream of coconut. Often confused with regular coconut milk or coconut cream, cream of coconut is a sweetened product, thicker and richer, commonly used in tropical cocktails like the iconic Piña Colada. Brands like Coco Lopez and Coco Real are the gold standard for a reason. These products are more than just a flavor enhancer; they contribute significantly to the cake’s tender crumb and delightful sweetness.

You might be familiar with Coco Lopez in its classic 15 oz cans (it used to be smaller, at 6.5 oz, but bigger is better for baking!). Coco Real offers a convenient squeeze bottle option, perfect for easy measuring and storage. Whichever brand you choose, the key is to ensure it’s cream of coconut, not just coconut milk. The added sugar and emulsifiers in cream of coconut are what give this cake its signature moistness and intense coconut taste. Don’t worry if you have some left over after baking; it’s the perfect excuse to whip up some refreshing Piña Coladas and keep the tropical vibes going!

Before incorporating it into your batter, you’ll find that cream of coconut, especially from a can, can separate into thick, fatty chunks and liquid. This is completely normal! To ensure a smooth, even distribution in your cake, gently warm the entire contents of the can or bottle (if it has solidified) in a microwave on low power (e.g., 50% power) or over a double boiler. Stir it thoroughly until it’s a smooth, homogenous liquid. This step is crucial for achieving that consistent, luscious texture throughout your cake.

Why Choose 6-Inch Pans? The Perfect Cake for Any Occasion

In our household, with just three of us, baking large, standard 8-inch or 9-inch layer cakes often leads to an abundance of tempting leftovers. While that’s not always a bad thing, sometimes you just want a perfectly portioned dessert that feels special without being overwhelming. That’s where 6-inch cake pans truly shine! Every time I bake a cake in these smaller pans, I’m genuinely surprised by how substantial the finished product is. It might be a “smaller” cake, but a two-layer, or even better, a four-layer 6-inch cake, still provides generous slices for a family gathering or several days of delightful indulgence for a smaller group.

These compact pans are incredibly versatile and practical for so many reasons. They bake faster, cool quicker, and are easier to store than their larger counterparts. Plus, a taller, narrower 6-inch cake often presents a more elegant and professional appearance. The pans I personally use and highly recommend are available here. As I was linking them, I even noticed that Fat Daddio, a reputable baking brand, also offers lovely 4-inch round cake pans. This sparked an idea: you could easily halve this recipe to create an adorable 4-inch layer cake, perfect for a very intimate celebration or just a treat for one or two. I might just try that when my daughter Fuzz heads back to school!

Baking with smaller pans also means you get to enjoy more of that delicious frosting and beautiful cake structure in each slice. It’s a fantastic way to experiment with different flavors and designs without committing to a massive dessert. If you’re new to 6-inch baking, just remember that baking times might need slight adjustments compared to larger cakes, but the general principles remain the same. Always keep an eye on your cake and use the toothpick test for doneness.

Optional Zesty Twist: Mango Passion Fruit Sauce

One of the most memorable elements of the coconut cake we enjoyed on our recent beach vacation was a vibrant passion fruit drizzle. It provided a delightful counterpoint of tartness to the rich sweetness of the coconut, elevating the entire experience. I was determined to recreate that zing for this homemade coconut layer cake. While fresh passion fruit can be a bit elusive in my local grocery stores, creativity in the kitchen always finds a way!

My solution was to create a simple yet incredibly flavorful mango passion fruit sauce. I pureed readily available frozen mango chunks with passion fruit nectar, resulting in a luscious, tangy sauce that beautifully complements the cake. Instead of pouring it over the entire cake (which can sometimes make the frosting a bit messy), I found it looked and tasted much better when drizzled individually over each slice just before serving. This allows each person to customize the amount of tartness they desire.

This sauce is entirely optional, but I highly encourage you to give it a try if you appreciate a little fruit-forward brightness with your dessert. The ingredients and simple instructions for this delightful addition are included in the notes section of the recipe card. It’s an easy way to add an extra layer of gourmet flavor that truly mimics those tropical vacation vibes!

Detailed Ingredient Notes for Your Perfect Coconut Layer Cake

Achieving a truly spectacular homemade coconut cake starts with understanding your ingredients. Here’s a comprehensive breakdown of what you’ll need and some helpful tips to ensure your baking journey is a smooth and successful one. Don’t hesitate to leave a comment if you have any further questions!

• Eggs: This recipe calls for 2 large eggs, carefully separated. The yolks provide richness and color to the creamed butter and sugar mixture, contributing to the cake’s moist texture. The whites, whipped to soft peaks, are folded in later to introduce air and create a lighter, more tender crumb. I often whip the whites first and set them aside to get that step out of the way, but you can certainly whip them just before folding them in if that fits your workflow better. Ensure your eggs are at room temperature for optimal emulsification.
• Butter: For consistent results and control over salinity, I always recommend unsalted butter. On this particular baking day, Land O’Lakes unsalted butter was on sale, which worked perfectly. Make sure your butter is softened to room temperature, but not melted, for proper creaming with the sugar. This creates tiny air pockets that contribute to the cake’s light structure.
• Sugar: Precision in baking is key, and weighing your sugar ensures accuracy. We used 160 grams of granulated sugar for the cake batter. This amount provides the perfect balance of sweetness without overpowering the delicate coconut flavor.
• Vanilla Extract: While many coconut cake recipes call for coconut extract, I opted to use only 1 teaspoon of good quality vanilla extract in this recipe. I find that the cream of coconut provides ample natural coconut flavor. However, if you’re a true coconut fiend and desire an even more intense coconut punch, feel free to add about ½ teaspoon of coconut extract in addition to the vanilla.
• Cream of Coconut (Coco Lopez / Coco Real): As mentioned earlier, this is our “secret ingredient” for ultimate moisture and flavor. When you open a can of Coco Lopez, you’ll likely find solidified blocks of coconut fat suspended in liquid. This is perfectly normal! For a smooth batter, gently warm the entire contents in a microwave at 50% power or over a low heat on the stovetop, stirring frequently, until it’s completely smooth and emulsified. I measured by volume (½ cup plus 2 tablespoons), which was approximately 138 grams by weight.
• Flour: This recipe is designed to work beautifully with either standard all-purpose flour or the same weight of a 1:1 gluten-free baking blend. I’ve had great success with King Arthur Measure for Measure flour. While I haven’t personally tested with other gluten-free brands like Cup4Cup or Bob’s Red Mill, many 1:1 blends tend to perform similarly. For the best texture, always spoon and level your flour, or better yet, weigh it (190 grams for this recipe).
• Baking Powder: Our leavening agent! Ensure your baking powder is fresh for optimal rise. A quick test: drop a teaspoon into hot water; if it bubbles vigorously, it’s good to go.
• Salt: A small amount of salt is crucial in baking. It balances the sweetness and enhances all the other flavors, preventing the cake from tasting flat.
• Whole Milk: Room temperature milk is best for incorporating smoothly into the batter without seizing the butter. While whole milk provides the richest flavor and texture, you could likely use low-fat milk or even a plant-based milk like almond milk without significant impact on the final outcome.
• Shredded Sweetened Coconut (for the cake): My baking blooper moment! I accidentally left the shredded coconut out of the cake batter itself and only used it for the frosting and outer decoration. Despite my oversight, the cake still had a fantastic coconut flavor thanks to the cream of coconut. However, for an even more pronounced coconut texture and flavor within the cake, remember to stir in the ⅓ cup of sweetened shredded coconut as instructed in the recipe.

Cream Cheese Icing Ingredients:

• Heavy Whipping Cream or Heavy Cream: Either works perfectly for creating a light, airy, and stable whipped cream component for our cream cheese icing. Ensure it’s very cold for the best whipping results.
• Cream Cheese: Any reputable brand of full-fat cream cheese will do. The most important tip here is to ensure it is thoroughly softened to room temperature. This prevents lumps and ensures a smooth, creamy frosting. You’ll find this recipe yields a generous amount of frosting, which is perfect for covering a four-layer 6-inch cake generously and providing enough to decorate.
• Unsalted Butter (for frosting): Again, unsalted and softened to room temperature for smooth incorporation.
• Confectioners’ Sugar: Also known as powdered sugar, this gives the frosting its smooth texture and sweetness. Sifting it can help prevent lumps, though thorough beating usually does the trick.
• Vanilla (for frosting): Just like in the cake, vanilla enhances the overall flavor profile of the frosting, complementing the cream cheese and coconut beautifully.
• Sweetened Shredded or Angel Flake Coconut (for topping): Lightly toasted coconut adds a wonderful texture and intensified flavor to the exterior of the cake. The toasting process brings out its nutty notes and makes it even more aromatic.

• Easy Cream of Coconut Pie
• Cream of Coconut Dream Bars
• Chocolate Coconut Cake in a Loaf Pan

Recipe

6-Inch Coconut Layer Cake

Anna

A scratch coconut cake made with cream of coconut. You can use Coco Real or Coco Lopez for the best flavor and moisture.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

 

• 2 large eggs (105 grams, separated into yolks and whites)
• 1 stick unsalted butter, softened (114 grams)
• ¾ cup plus 1 tablespoon granulated sugar (160 grams)
• 1 teaspoon vanilla extract
• ½ cup plus 2 tablespoons cream of coconut (e.g., Coco Lopez or Coco Real, about 138 grams)
• 1 ½ cups all-purpose flour (190 grams, or 1:1 gluten-free flour)
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk, room temperature
• ⅓ cup sweetened shredded coconut or angel flake type

Cream Cheese Icing

• 1 cup heavy whipping cream
• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 2 cup confectioners’ sugar
• 2 teaspoon vanilla
• 1 cup sweetened shredded or angel flake coconut lightly toasted, for decorating

Instructions

 

• Preheat oven to 350 degrees F (175 C).
• Thoroughly grease and flour two 6-inch round cake pans. You may also line the bottoms with parchment paper for easier release.
• Crack the eggs and carefully separate the yolks from the whites. Place the egg whites in a clean metal mixing bowl and beat with an electric mixer until soft peaks form. Set aside.
• In a separate large mixing bowl, beat the softened butter and granulated sugar together until light and creamy. Beat in the egg yolks one at a time, then stir in the vanilla extract, and finally beat in the cream of coconut until well combined.
• In a third bowl, whisk together the all-purpose flour (or gluten-free flour), baking powder, and salt.
• Add the dry flour mixture and the room temperature milk to the wet batter alternately, beginning and ending with the flour mixture. Mix by hand or on low speed just until the flour is incorporated and no streaks remain. Stir in the ⅓ cup of sweetened shredded coconut. Be careful not to overmix.
• Gently fold in the beaten egg whites into the batter until just combined. This will lighten the cake texture.
• Divide the batter evenly between the two prepared 6-inch pans. Place the pans on a rimmed baking sheet for stability and bake on the center oven rack for about 30-40 minutes, or until the cakes appear set and a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in their pans on a wire rack for 10-15 minutes, then invert them onto the wire rack to cool completely.
• Once completely cooled, use a serrated knife to carefully split each cake into two even layers, creating a total of four thin layers. Frost and stack the layers to assemble your four-layer coconut cake.

Cream Cheese Icing (You’ll Have A Lot!)

• To make the frosting, pour the very cold heavy whipping cream into a large mixing bowl. Beat with an electric mixer on high speed until stiff peaks form. Set aside in the refrigerator. In another mixing bowl, beat the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the confectioners’ sugar, beating on low speed until combined, then increase speed to medium-high and beat until fluffy. Beat in the vanilla extract. Finally, gently fold in the whipped cream until the frosting is light and fully combined. This recipe yields a generous amount of rich and fluffy cream cheese icing, perfect for a tall 6-inch cake.

Notes

To toast coconut: Spread the shredded coconut evenly on a foil-lined baking sheet. Bake in a preheated 350°F (175°C) oven for about 5-8 minutes, stirring once halfway through, or until the edges are golden brown. Keep a close eye on it as coconut can burn quickly! The center of the coconut may still be white, which is fine. Toss it all together after baking to combine the toasted and less-toasted bits. Let cool completely before using.

Optional Mango Passion Fruit Sauce: For a delightful tangy complement, puree 6 oz (one heaping cup) of frozen mango chunks (thawed slightly) with about 4 oz (½ cup) of passion fruit nectar (such as Ceres brand). Blend until smooth. Chill the sauce for at least 30 minutes before serving. Drizzle over individual slices of cake just before eating for the best presentation and flavor.

Keyword Coconut Cake, Cream Cheese Frosting, 6-inch Cake, Homemade Dessert, Gluten-Free Option

Tried this recipe?Let us know how it was!

Tips for Baking Your Best Coconut Layer Cake

Baking a delicious layer cake, especially one with as much potential for flavor and texture as this coconut cake, benefits from a few key practices. Here are some extra tips to ensure your baking experience is enjoyable and your cake turns out perfectly:

• Room Temperature Ingredients: This is arguably the most crucial tip for any cake recipe. Eggs, butter, and milk should all be at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that traps air more effectively, leading to a lighter, more tender cake.
• Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing develops the gluten in the flour, which can result in a tough, dense cake. A gentle hand is key here.
• Prepare Pans Properly: Thoroughly greasing and flouring your cake pans (even non-stick ones) is essential to prevent sticking. You can also line the bottoms with parchment paper for extra insurance. This step ensures your beautiful cake layers release cleanly.
• Even Baking: Placing your 6-inch pans on a rimmed baking sheet prevents any spills and makes transferring them in and out of the oven much easier. Baking on the center rack provides the most even heat distribution.
• Check for Doneness: Ovens can vary, so the baking time is always an estimate. Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, your cake is done. Avoid opening the oven door too frequently during baking, especially in the first 20-25 minutes.
• Cool Completely: Resist the urge to frost a warm cake! Let your cake layers cool completely on a wire rack before splitting and frosting. A warm cake will melt your beautiful cream cheese icing, leading to a messy situation.

Storage and Serving Suggestions for Your Coconut Layer Cake

Once your exquisite 6-inch coconut layer cake is assembled and beautifully frosted, you’ll want to ensure it stays fresh and delicious. Here’s how to store it and some ideas for serving:

• Storage: Because this cake features a decadent cream cheese frosting, it should be stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 3-4 days. For optimal flavor and texture, allow slices to come to room temperature for about 15-20 minutes before serving. This allows the butter in the frosting and the cake itself to soften slightly, enhancing the eating experience.
• Freezing: If you want to enjoy this cake later, both unfrosted cake layers and the assembled cake can be frozen. For unfrosted layers, wrap each layer tightly in plastic wrap and then again in aluminum foil, and they’ll keep for up to 2-3 months. To freeze a frosted cake, first place it uncovered in the freezer until the frosting is firm (about 1-2 hours), then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
• Serving: This cake is a showstopper on its own. However, a light dusting of extra toasted coconut on each slice adds an appealing finish and an extra textural crunch. If you opted for the optional Mango Passion Fruit Sauce, a generous drizzle over each individual slice just before serving adds that wonderful tropical tang and a beautiful presentation. It pairs wonderfully with a cup of freshly brewed coffee, a refreshing glass of iced tea, or even a classic Piña Colada to truly embrace the coconut theme! For a special touch, consider garnishing with a fresh mint leaf or a slice of star fruit.