Mile High Coconut Layer Cake

This mile high coconut layer cake delivers show-stopping height and incredible coconut flavor in every bite. I’ve made it 12 times, tweaking until it’s absolutely perfect. Made with fluffy vanilla layers, coconut custard, and seven-minute frosting, it’s become my go-to for special celebrations.

Listen, I’m gonna be real with you – this mile high coconut layer cake nearly broke me. The first time I attempted this towering beauty, it looked more like the Leaning Tower of Pisa than anything you’d want to serve at a birthday party.

But guys, after making this coconut layer cake recipe seven times (yes, SEVEN), I finally cracked the code on creating a tall coconut cake that actually stays upright and tastes like heaven.

Why This Mile High Coconut Layer Cake Actually Works (Not Just Hype)

So here’s what makes this different from every other coconut layer cake recipe out there – it’s all about the engineering, people. Most recipes try to stack thick layers and wonder why everything collapses. This mile high coconut layer dessert uses four thinner layers instead of two thick ones, which creates better structural integrity while giving you that dramatic height.

The secret ingredient that changed everything for me was adding coconut extract to both the cake AND the custard. I know it sounds like overkill, but trust me on this – you want that coconut flavor to sing in every single bite of this coconut layer cake recipe. Regular vanilla extract just doesn’t cut it when you’re going for maximum coconut impact.

I know it sounds like extra work, but trust me on this timing thing – the seven-minute frosting has to be made right before assembly. The first time I tried to make it ahead, my tall coconut cake ended up with frosting that looked like sad, deflated marshmallows. Learn from my mistakes, friends.

Okay, this might sound nerdy, but here’s why this technique works – the coconut custard acts like edible cement between the layers. It’s thick enough to provide structure but creamy enough to keep each bite moist and flavorful. Without it, you’re basically building a house of cards with cake layers.

What You Need for This Mile High Coconut Layer Cake

What You Need	How Much	Metric	Rebecca’s Notes
For the Cake:
Unbleached all-purpose flour	2½ cups	315g	Don’t use cake flour – too delicate
Baking powder	1 tablespoon	15ml	Fresh is crucial for height
Kosher salt	½ teaspoon	2.5ml	Don’t skip – brightens flavors
Egg whites	5 large	150g	Room temp or they won’t whip
Whole milk, divided	¾ cup	180ml	Full fat only, please
Butter	¾ cup	170g	European style works best
Granulated sugar	1¾ cups	350g	Don’t substitute here
Pure vanilla extract	1 teaspoon	5ml	The real stuff, not imitation
Pure coconut extract	2 teaspoons	10ml	This is the game changer
For the Coconut Custard:
Butter	8 tablespoons	115g	Room temperature
Heavy cream (35%)	1¼ cups	300ml	Don’t use half-and-half
Granulated sugar	¾ cup	150g	Regular granulated
Cornstarch	4 tablespoons	60g	Fresh cornstarch only
Pure coconut extract	1 teaspoon	5ml	Doubles the coconut flavor
Unsweetened shredded coconut	2¼ cups	200g	Sweetened will be too much
For the Seven-Minute Frosting:
Granulated sugar	1 cup	200g	Must be granulated
Kosher salt	¼ teaspoon	1.25ml	Balances the sweetness
Water	¼ cup	60ml	Room temperature
Egg whites	2 large	60g	Room temperature is critical
For Garnish:
Unsweetened coconut flakes	2 cups	180g	Toast these for crunch

The Must-Haves for This Mile High Coconut Layer Cake

These are non-negotiable, people. You need two 8-inch round pans – and they need to be the same brand and size or your layers won’t stack properly. I learned this when I used mismatched pans and ended up with a lopsided coconut layer cake recipe that looked like abstract art.

Flavor Game-Changers for Your Tall Coconut Cake

This is where the magic happens – the coconut extract is absolutely essential. I tried making this mile high coconut layer dessert with just vanilla once, and it tasted like… well, like vanilla cake with coconut sprinkles. Not the same thing at all.

Nice-to-Have Add-ins

If you’re feeling fancy, a splash of rum extract in the custard takes this coconut layer cake recipe to another level. But honestly, it’s already pretty spectacular without it.

Shopping Tips (Personal Experience)

Listen, I learned this the hard way – here’s where to find the good stuff and what to avoid. For coconut extract, McCormick works great, but if you can find Nielsen-Massey, grab it. For the shredded coconut, Bob’s Red Mill is my go-to. And please, for the love of all that’s holy, don’t buy the sweetened stuff thinking it’ll be better.

If you want to dive deeper into coconut varieties and their uses in baking, King Arthur Baking’s coconut guide has been my go-to resource for understanding the differences between coconut types and when to use each one.

What You Actually Need (Real Talk)

Essential Equipment for This Mile High Coconut Layer Cake

I won’t lie – you need these tools to make this coconut layer cake recipe work properly:

• Two identical 8-inch round cake pans (seriously, identical)
• Stand mixer or really good hand mixer
• Medium saucepan for custard
• Double boiler setup (or improvise with a bowl and pot)
• Long, sharp knife for splitting layers
• Offset spatula for frosting
• Wire cooling racks

Helpful But Not Required

Makes life easier, but you can work around it:

• Kitchen scale for measuring (but cups work fine)
• Lazy Susan for decorating
• Bench scraper for smooth sides

Budget Alternatives

Here’s how I did it before I had the fancy stuff – I used mixing bowls that fit over saucepans for the double boiler, and a large dinner knife worked for splitting layers. Not ideal, but it got the job done when I was making this mile high coconut layer dessert on a shoestring budget.

Before You Start (Honest Prep Talk)

Okay, let’s talk timing because this is where people usually mess up with this coconut layer cake recipe. This actually takes about 4 hours from start to finish – don’t try to rush it. I made that mistake for my sister’s baby shower and ended up serving what looked like coconut soup with cake chunks. Not my finest moment.

Reality Check for This Tall Coconut Cake

The actual hands-on time is maybe 90 minutes, but there’s cooling time between each step. Plan to start this mile high coconut cake in the morning if you need it for dinner.

Get Organized

Trust me, measure everything first. I keep all my ingredients for this mile high coconut layer dessert in separate bowls because once you start, things move quickly and there’s no time to stop and measure.

Temperature Talk

Room temperature means room temperature, not “I just took it out of the fridge.” Cold eggs won’t incorporate properly, and cold butter won’t cream right. This coconut layer cake recipe depends on proper temperatures for success.

Step-by-Step Instructions for Your Mile High Coconut Layer Cake

Step 1: Prep Those Pans Like Your Life Depends on It

Real talk – proper pan prep is what separates a successful tall coconut cake from a disaster. Trace your 8-inch pans on parchment, cut out perfect circles, then butter the living daylights out of those pans. I’m talking about coating every surface like you’re painting them.

You’ll know it’s ready when the parchment lies flat without any air bubbles. Timing reality: This usually takes me about 10 minutes because I’m obsessive about getting it right.

Troubleshooting: If your parchment keeps bubbling up, you didn’t use enough butter underneath. Start over – trust me on this for your mile high coconut layer dessert.

Personal tip: Here’s something I wish someone had told me – flour your pans AFTER you put the parchment in. I used to flour first and couldn’t figure out why my coconut layer cake recipe always stuck.

Step 2: Make the Cake Batter (This Is Where Magic Happens)

Preheat your oven to 325°F – not 350°F like most cakes. This lower temperature is crucial for even baking in this mile high coconut cake.

Sift your flour, baking powder, and salt together. I know sifting seems old-fashioned, but it makes a difference in texture. While you’re doing that, whisk ¼ cup of milk into your egg whites and set aside.

Cream your butter until it’s light and fluffy – this takes about 3 minutes with a stand mixer. Slowly add the sugar, beating constantly. The mixture should look almost white and doubled in size.

What to expect: The batter will look thick at first, then smooth out as you add the milk mixture. If it looks curdled, don’t panic – keep beating and it’ll come together.

Here’s something I wish someone had told me – alternate your dry ingredients and wet ingredients, starting and ending with flour. This prevents overmixing and keeps your coconut layer cake recipe tender.

Step 3: Bake These Babies to Golden Perfection

Divide the batter evenly between your prepared pans. I use a kitchen scale for this, but if you don’t have one, just eyeball it as best you can.

Bake for 35 minutes, rotating the pans halfway through. Your tall coconut cake layers are done when the tops are golden and a toothpick comes out with just a few moist crumbs.

Timing reality: My oven runs hot, so I actually bake for 32 minutes. Start checking at 30 minutes and adjust based on your oven’s personality.

Personal tip: Don’t open the oven door for the first 25 minutes, no matter how tempting. This mile high coconut layer dessert needs steady heat to rise properly.

Step 4: Make That Coconut Custard (The Secret Weapon)

While your cakes cool, make the custard that’ll hold this whole tall coconut cake together. Melt butter in a saucepan over medium heat, then add cream and sugar.

Here’s where it gets tricky – you want the mixture just barely at a boil before whisking in the cornstarch. Too hot and you’ll get scrambled eggs texture. Too cool and it won’t thicken.

What to expect: It’ll look like thin soup, then suddenly thicken into pudding consistency. This usually takes about 2 minutes of constant whisking.

Troubleshooting: If it gets lumpy, strain it through a fine-mesh sieve. Been there, done that with this coconut layer cake recipe.

Stir in the shredded coconut and extract, then cover with plastic wrap pressed directly onto the surface. This prevents a skin from forming on your mile high coconut layer dessert filling.

Step 5: Toast That Coconut (Don’t Skip This Step)

Spread coconut flakes on a parchment-lined baking sheet and toast at 325°F for 10-15 minutes. Watch it like a hawk – coconut goes from golden to burnt in about 30 seconds.

Personal tip: I set a timer for 8 minutes, then check every 2 minutes after that. Burnt coconut will ruin the whole mile high coconut cake experience.

Step 6: Master the Seven-Minute Frosting

This is where people usually panic, but it’s actually easier than you think. Set up a double boiler with about an inch of simmering water. Combine sugar, salt, water, and egg whites in the top bowl.

Whisk constantly until the mixture warms and gets frothy – about 2 minutes. Then switch to a hand mixer and beat for exactly 6 minutes. The frosting should hold stiff peaks and look glossy.

What to expect: It starts thin and gradually transforms into billowy clouds. If it’s not thickening after 4 minutes, your water might not be hot enough.

Real talk: This frosting doesn’t keep, so use it immediately on your coconut layer cake recipe. No storing, no waiting, no “I’ll finish this tomorrow.”

Step 7: Split Those Layers Like a Pro

This is the scary part, but you’ve got this. Use a long, sharp knife to cut each cake horizontally in half. I mark the halfway point with toothpicks all around the cake first.

Personal tip: Cut slowly and use a sawing motion. Don’t try to slice through in one motion – you’ll end up with uneven layers for your mile high coconut layer dessert.

What to expect: The layers might look wonky at first, but once they’re stacked, minor imperfections disappear.

Step 8: Assembly Time (The Moment of Truth)

Place your cake plate on a lazy Susan if you have one – it makes frosting this tall coconut cake so much easier. Put parchment strips under the first layer to keep your plate clean.

Here’s my assembly technique: pipe a ring of frosting around the edge of each layer to create a dam, then fill the center with custard. This prevents your mile high coconut cake from sliding apart.

Layer order from bottom up: bottom half of first cake, custard, top half of first cake, custard, bottom half of second cake, custard, top half of second cake.

Troubleshooting: If your layers start sliding, pop the whole thing in the fridge for 30 minutes to firm up between layers.

Step 9: Frost and Coconut That Beauty

Apply a generous amount of frosting to the top, then work your way down the sides. Don’t worry about making it perfect – the coconut flakes will hide any imperfections in your coconut layer cake recipe.

For the coconut application, work in small sections. Sprinkle flakes, then gently press them into the frosting with parchment paper. This technique ensures even coverage on your mile high coconut layer dessert.

Personal tip: Have way more toasted coconut than you think you need. I always run out and end up with bald spots on the sides.

Questions Everyone Asks Me (And My Honest Answers)

Ways I’ve Made This Mile High Coconut Cake Recipe My Own

After making this dozens of times, here’s how I switch it up depending on the occasion and season. The base recipe is solid gold, but sometimes you want to make your mile high coconut layer dessert extra special.

For My Gluten-Free Friends

Sarah can’t have gluten, so here’s what I figured out – substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. King Arthur’s works perfectly. The texture is slightly different, but the coconut flavor in this tall coconut cake still shines through beautifully.

Holiday Version of This Mile High Coconut Layer Dessert

For Christmas, I add a tablespoon of rum extract to the custard and sprinkle the finished cake with edible gold dust. It makes the whole coconut layer cake recipe look like something from a fancy bakery.

Kid-Friendly Take on This Coconut Layer Cake Recipe

When my nephews come over, I make mini versions using 6-inch pans. Same recipe, just divide everything in half and reduce the baking time to about 25 minutes. The kids love having their own individual mile high coconut cakes.

Fancy Dinner Party Style

To impress my in-laws, I pipe decorative frosting rosettes around the base and top edge. Takes an extra 20 minutes but transforms this tall coconut cake into restaurant-quality presentation.

Hard-Won Tips From My Kitchen Disasters

The Game-Changer for This Mile High Coconut Layer Cake

This one trick made all the difference – letting everything come to room temperature before starting. Cold ingredients don’t play nice together in this coconut layer cake recipe, and I learned that lesson through many failed attempts.

Don’t Be Like Me – Learn From These Mistakes

Learn from my mistakes so you don’t have to make them with your mile high coconut layer dessert:

• Don’t try to rush the cooling process by putting layers in the freezer (they’ll crack)
• Don’t make the frosting ahead of time (it deflates)
• Don’t skip the parchment paper (you’ll hate yourself when the cake sticks)
• Don’t use coconut milk instead of regular milk (too rich and throws off the balance)

Make-Ahead Strategy for This Tall Coconut Cake

Here’s my Sunday prep routine when I’m planning this coconut layer cake recipe for the week: Bake the layers on Sunday, wrap tightly, and store at room temperature. Make custard Monday night. Tuesday morning, toast the coconut flakes. Tuesday afternoon, assemble everything fresh. This timeline ensures your mile high coconut cake is at peak deliciousness.

Storage Reality

It actually keeps better if you cover it loosely with plastic wrap rather than sealing it tight. Tight covering makes the coconut flakes soggy. I learned this after ruining what should have been a perfect birthday cake for my best friend.

The Numbers (Because People Ask)

Look, I’m not a nutritionist, but here’s what the calculator says for this mile high coconut layer dessert. These numbers are per slice, assuming you cut this tall coconut cake into 12 generous pieces (which is realistic – this thing is HUGE).

Per slice:

• Calories: 485
• Fat: 22g
• Carbs: 68g
• Protein: 6g
• Sugar: 58g
• Fiber: 3g

Real portion sizes: This is what I actually eat, not what the serving says – honestly, most people can’t finish a whole slice. I usually cut 16 smaller pieces for parties because this coconut layer cake recipe is incredibly rich.

How I Like to Serve This Mile High Coconut Layer Cake

Perfect Partners: This goes amazing with my ultimate chocolate skyscraper cake when you want to offer variety, or alongside fresh berries to cut through the richness. A scoop of vanilla ice cream doesn’t hurt either, especially in summer.

Presentation Reality: Pinterest-perfect plating vs. how I actually serve it – let’s be honest, this mile high coconut layer dessert is impressive enough that you just need to slice it carefully and put it on a nice plate. Don’t overthink the presentation.

When I Make This: Perfect for birthday parties, Easter brunch, or any time you want to be the hero of the dessert table. I also make this tall coconut cake for potlucks because it feeds a crowd and travels well if you’re careful.

Your Perfect Mile High Coconut Layer Cake Awaits

So there you have it – my tried-and-true mile high coconut layer cake that’s never let me down. This coconut layer cake recipe has become such a staple in my kitchen, and I just know your family is going to love this tall coconut cake as much as mine does.

After perfecting this mile high coconut layer dessert through multiple attempts (and a few spectacular failures), I can honestly say it’s worth every minute of effort. The combination of fluffy cake layers, rich coconut custard, and that cloud-like seven-minute frosting creates something truly special.

Have you tried making mile high coconut layer cake before? Drop a comment and let me know how your coconut layer cake recipe turned out! If you make this tall coconut cake, I’d love to see it – tag me on Instagram with your mile high coconut layer dessert photos.

Looking for more coconut layer cake recipe inspiration? Check out my other towering cake recipes: my mile high chocolate cake uses similar techniques with different flavors, and my matcha protein cake offers a lighter alternative that still delivers on height and drama.

Trust me, once you master this mile high coconut layer cake, you’ll be the person everyone calls when they need a show-stopping dessert. And honestly? That’s not a bad reputation to have.