Coconut layer cake is a classic dessert combining soft white cake, a fruity filling, and a fluffy frosting topped with shredded coconut. This timeless recipe is a delightful treat perfect for holidays, celebrations, or anytime you crave a tropical-inspired dessert.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Coconut Layer Cake
Coconut Layer Cake FAQ
What is the fruit filling made of?
The filling consists of dates, raisins, figs, and nut meats simmered with evaporated milk, water, sugar, and vanilla.
What frosting is recommended?
The recipe suggests a seven-minute icing, a fluffy, marshmallow-like topping that pairs beautifully with coconut.
Can I use a different cake base?
Yes, while this recipe uses a white cake mix, you can substitute it with a homemade white cake or even a yellow cake.
Food History
Coconut layer cake has its roots in Southern U.S. baking traditions, where coconut was considered an exotic ingredient in the early 20th century. The use of shredded coconut became popular when it was introduced as a packaged product, making it accessible to home bakers. Paired with fluffy frostings like seven-minute icing, the cake became a symbol of elegance and celebration.
The inclusion of dried fruits and nuts in the filling reflects influences from fruitcake recipes, popular in holiday baking. The combination of the tropical coconut topping and rich, fruity filling creates a flavor profile loved for generations.
Timeline
- 1920s: Shredded coconut gains popularity in U.S. baking.
- 1940s: Coconut layer cakes appear in cookbooks as festive desserts.
- Mid-1900s: Seven-minute frosting becomes a standard pairing for coconut cakes.
- Today: A traditional dessert enjoyed for its light, fluffy, and tropical flavor.
Recipe Discussion
This coconut layer cake starts with a white cake base, baked in two layers. The star of this recipe is the fruity filling made by simmering dates, raisins, figs, and nuts in a sweetened milk mixture. The result is a luscious, thick filling that adds a chewy, sweet texture between the layers.
The topping is a generous layer of seven-minute icing, which has a light, marshmallow-like texture that beautifully complements the cake. Finally, the cake is covered with shredded coconut, giving it a snowy appearance and a tropical flavor. This combination of soft cake, fruity filling, and fluffy frosting creates a dessert that is rich yet balanced.
Preparation Tips
- Prepare the Filling Ahead: Allow the fruit filling to cool completely before assembling the cake. This helps prevent it from soaking into the cake layers.
- Use a Double Boiler: To avoid scorching the milk mixture while making the filling, use a double boiler for even heating.
- Spread Evenly: Spread the filling evenly between the cake layers to ensure every slice has a balanced flavor.
- Toast the Coconut: For added flavor, lightly toast the shredded coconut before sprinkling it on the cake.
- Use Fresh Ingredients: Ensure your dried fruits and nuts are fresh to get the best texture and taste.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes:
- Double Boiler: A must-have for gentle heating, perfect for making the fruit filling without burning.
- Offset Spatula: Helps evenly spread the frosting and filling between the cake layers.
- Cake Stand with Dome: A beautiful way to serve and store this elegant cake.
Serving Suggestions
- With Coffee or Tea: The sweet flavors pair perfectly with a cup of black coffee or a mild tea like chamomile.
- For Special Occasions: Serve it as the centerpiece for birthdays, holidays, or family gatherings.
- With Fruit Garnishes: Add fresh berries or sliced pineapple around the base of the cake for an extra touch of color and flavor.
Perfect for Any Celebration
Coconut layer cake is a showstopping dessert with its light, airy texture and rich, fruity filling. Whether you’re serving it for a holiday feast or a casual weekend treat, this cake will impress your guests with its timeless flavor and beautiful presentation.
Start Your Recipe Box
- Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
- View Recipe Cards and Templates
- View Recipe Card Protectors and Sleeves
Vintage Goodies
- Vintage Kitchenware on Etsy
- Vintage Recipes on Amazon
- Vintage Cookbooks on eBay
- Vintage Cookbooks on Etsy
Coconut Layer Cake Recipe
Coconut Layer Cake
A classic coconut layer cake made with white cake, a sweet fruit filling of dates, raisins, figs, and nuts, topped with seven-minute frosting and shredded coconut.
Ingredients
- 1 package white cake mix
- Milk (as directed on the package)
- ¾ cup evaporated milk
- ¾ cup water
- ¾ cup sugar
- ¾ cup chopped dates
- ¾ cup chopped raisins
- ¼ cup chopped figs
- 1 teaspoon vanilla extract
- ¾ cup chopped nut meats
- 1 ½ cups shredded coconut
- Seven-minute frosting
Instructions
- Mix the white cake batter as directed on the package.
- Divide the batter evenly between two greased 8-inch layer pans.
- Bake according to package instructions and let cool completely.
- In the top of a double boiler, combine evaporated milk, water, and sugar.
- Heat and stir until the sugar dissolves.
- Add chopped dates, raisins, and figs. Cook over boiling water until the mixture thickens.
- Remove from heat and stir in vanilla and chopped nuts. Let cool.
- Place one cake layer on a serving plate. Spread half the fruit filling on top.
- Add the second cake layer and spread the remaining filling.
- Frost the cake with seven-minute frosting.
- Sprinkle shredded coconut generously over the top and sides.
- Refrigerate for at least 1 hour before serving.