Creamy Coconut Cake

This is the towering coconut layer cake that disappears within minutes of being set on the dessert table. Three tender vanilla cake layers stack with a fluffy whipped cream filling studded with toasted walnuts and shredded coconut, then get blanketed in tangy cream cheese frosting and showered with even more coconut for that snow-dusted look.

The filling-frosting contrast is what makes it sing. Light, airy whipped cream between the layers keeps the cake from feeling heavy, while the rich cream cheese frosting on the outside provides structure and that essential cheesecake-like tang against the sweet coconut. The result is layer upon layer of texture and flavor.

This is a special-occasion cake, but the components come together in stages so you can build it without losing your weekend.

Pro Tips

• Toast the shredded coconut briefly in a dry skillet or 350°F (175°C) oven for 5 to 7 minutes for deeper flavor and a beautiful golden hue on the cake exterior.
• Use room-temperature butter and eggs. Cold ingredients cause the batter to curdle and produce dense layers.
• Cool cakes completely before assembling. Even slightly warm layers melt the whipped cream filling and the whole stack collapses.
• Refrigerate the assembled cake at least 1 hour before slicing. Cold layers cut cleanly.
• Serve the cake within 24 hours of assembly for the freshest cream texture. Older whipped cream weeps.

Variations

• Add 1 teaspoon of coconut extract to the cake batter for an even more pronounced coconut flavor.
• Brush each layer with coconut milk or coconut rum syrup for a richer, moister cake.
• Swap walnuts for toasted pecans or macadamia nuts in the filling for a different nutty character.