Cold Coconut Cake

Toast the Coconut & Prepare the Cake Layers

1. Preheat the oven to 325°F (165°C). Grease and line three 8-inch round cake pans with parchment paper.

2. Spread the coconut flakes evenly on a sheet pan. Bake for 10–12 minutes, stirring every 2–3 minutes, until evenly golden brown. Watch closely, as coconut can burn quickly. Set aside to cool.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed for about 3 minutes, until pale, thick, and ribboning.

5. In a separate bowl, whisk together the oil, coconut milk, vanilla extract, and coconut extract.

6. With the mixer on low speed, slowly stream the liquid mixture into the egg mixture. Mix just until smooth and fully combined.

7. Add the dry ingredients and mix on low speed until just combined. Finish folding gently by hand until no dry spots of flour remain.

8. Divide the batter evenly between the prepared pans and gently tap the pans on the counter to release air bubbles.

9. Bake for 25–35 minutes, until the centers spring back lightly and a toothpick inserted comes out clean.

10. Cool in the pans for 10–15 minutes, then turn out onto wire racks to cool completely. Level the tops with a serrated knife if needed.

Make the Coconut Simple Syrup

1. In a small saucepan, combine the water and sugar. Heat over medium heat until the sugar is fully dissolved.

2. Remove from heat and stir in the coconut milk, vanilla extract, coconut extract, and salt. Let cool completely.

Make the Whipped Cream Cheese Frosting

1. In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.

2. Add the powdered sugar, salt, vanilla extract, and coconut extract. Mix on low until incorporated, then increase to medium-high and beatuntil completely smooth and fluffy, about 2–3 minutes.

3. Switch to the whisk attachment. With the mixer on low speed, slowly stream in the cold heavy cream.

4. Increase speed to medium-high and whip just until the frosting is thick, smooth, and holds stiff peaks. 

5. Reserve 2 cups of the frosting in a separate bowl and fold the finely chopped toasted coconut. This will be used for the filling. The remaining frosting will be used for the outside of the cake. 

6. Chill for 30–45 minutes for better stability before assembling.  

Assemble the Cake

7. Place one completely cooled cake layer on a serving plate or cake stand. Brush evenly with one-third of the coconut syrup.

8. Spread about 1 cup of the toasted coconut frosting evenly over the top.

9. Top with the second cake layer and repeat with syrup and frosting.

10. Brush the final cake layer with the remaining syrup while it is off the cake. Place it upside down (so the flat bottom faces up) on top of the cake for a smooth, clean finish. 

11. Frost the outside of the cake with the remaining plain frosting.

12. Chill for at least 2 hours, or overnight, until fully set.

13. Press the remaining toasted coconut onto the outside of the cake, gently pressing to adhere.

Recipe Notes & Tips 

• Store the finished cake covered in the refrigerator for up to 3 days. 
• The icing is softer than classic cream cheese frosting, more similar to a stiff whipped cream. For best results, chill the frosting for 30–45 minutes, or until slightly firm, before assembling for better stability.
• If baking in 9-inch pans, the layers will be slightly thinner and may bake a few minutes faster. Begin checking for doneness around 22–25 minutes. If you prefer thicker layers, increase the recipe (for example, 1½×).
• For a 6-layer cake, increase the recipe by 1½× and divide the batter between the same three 8-inch pans. Once cooled, slice each layer in half horizontally to create 6 layers. Bake for 30–40 minutes, or until the centers spring back and a toothpick comes out clean.