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Small Coconut Layer Cake

An 8 inch coconut layer cake
Course Dessert
Cuisine American
Keyword Small Coconut Cake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Author Cookie Madness


  • Double Boiler


  • 1 1/2 cups all purpose flour 6.8 oz** -- spoon and sweep
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 8 tablespoons unsalted butter room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk not lite (Taste of Thai or Thai Kitchen)


  • 1/3 cup granulated sugar
  • 1/2 cup sour cream
  • 1/3 cup flaked coconut
  • 1-2 tablespoons milk or cream

Seven Minute Frosting

  • 1 1/2 cups granulated sugar
  • 2 large egg whites
  • 1/3 teaspoon cream of tartar or 1 tablespoon corn syrup
  • 1/8 teaspoon salt
  • 1 ½ teaspoons vanilla
  • Sweetened coconut flakes 1 cup -- optional


  • Preheat oven to 350 degrees F. Grease and flour two 8 inch round metal cake pans.
  • Sift flour, baking powder and salt together 2 or 3 times. Set aside.
  • Beat butter and sugar together in a mixing bowl. When light and fluffy, beat in eggs, one at a time, beating 30 seconds after each egg. Beat in vanilla.
  • Stir the flour mixture and coconut milk into the batter in three parts, alternating between flour and coconut milk. Do this with lowest speed of mixer or preferably, a mixing spoon.
  • Divide the batter evenly between the two cake pans and bake for 22-24 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes, then flip onto a rack and cool completely.
  • While cakes cook and cool, prepare filling. Mix together sugar, sour cream, coconut and milk. Keep chilled until ready to use.
  • Make Frosting: Combine sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Stir in the coconut if using.


If you have self-rising flour, omit the baking powder and salt and use self-rising