Layered Coconut Cake Recipe

Homemade Layered Coconut Cake with Almonds Recipe. Layers of soft and airy sponge cake with a buttery chocolate spread and a rich and creamy coconut cream with toasted almonds and coconut flakes. The perfect combination of flavors.

For a roulade version of this cake, try our Coconut Swiss Roll Cake.

Layered coconut cake recipe on a cake stand with chocolate drizzle and toasted coconuts.

coconut cake-

My husband absolutely loves Almond Joy candy and that’s what this cake was inspired by. The combination of sponge cake layers (biskvit in Russian), a rich coconut cream, toasted almonds and coconut flakes with chocolate is amazing. It’s like taking a bite of Almond Joy candy bar but in a cake form – SO GOOD!

Thought the cake looks difficult and intimidating, it’s a rather a simple recipe. Not as simple as our Coconut Ice Cream Balls but definitely so easy for a cake recipe, just a little time consuming.

Coconut cake on a platter topped with toasted coconut, almonds, and chocolate drizzle.

how to make a layered coconut cake-

  • In a standup mixer, beat eggs and sugar on high speed for 20-25 minutes or until the mixture triples in size.
  • With a wooden spoon (or spatula), slowly add the sifted flour mixed with baking flour. Mix from the bottom up.
  • Grease two 10″ spring pans with butter then cover the bottom with parchment paper, lightly dust bottom with flour.
  • Divide the batter between the two pans. Bake at 355°F for 20-25 minutes.
  • Check for readiness with a toothpick (if the toothpick comes out clean, cakes are baked).
  • Cool cakes completely. Once cooled, cut each cake in half (making 4 layers).

toast coconut flakes and almonds-

  • In one baking sheet, layout almond slices in an even layer. In a second baking sheet, layout coconut flakes. Bake coconut flakes 5-7 until golden, remove flakes and toast almonds another 1-2 minutes until golden.
  • Set aside to cool.

How to make sponge cake layers for this simple coconut cake recipe.

prepare the coconut cream-

  • In a large bowl, on medium speed, combine the cream cheese, condensed milk and butter.
  • With a spatula, stir in the coconut flakes, then the cool whip. Refrigerate the cream.

chocolate mixture-

  • Prepare chocolate mixture right before you are ready to assemble the cake (not sooner).
  • With a rolling pin, crush 5 graham crackers in a Ziploc bag.
  • Add the 3 Tbsp cocoa to the bag and mix.
  • In a small sauce pot, add the butter, sugar and milk.
  • Cook over medium heat until sugar melts and mixture starts to bubble. Remove from heat and quickly stir in the crushed crackers.

How to prepare the sweet coconut cream and chocolate layer for this easy coconut cake recipe.

how to assemble a coconut cake-

  • Once the chocolate cools a bit (but still warm), distribute the chocolate evenly among three layers. Work quickly, it thickens fast, set aside to cool.
  • Place the thickest layer as the bottom of the cake and generously coat with cream.
  • Add some of the almonds over the cream. Repeat with remaining layers.
  • Flip the last layer over so the bottom is the top (this way it’s an even top).
  • Add the remaining cream to the sides and top of the cake.
  • Add the coconut flakes to the sides of the cake and remaining almonds on the top of the cake.
  • Prepare the chocolate top by heating the milk, sugar and cocoa in a saucepot until creamy. Remove from heat and allow to cool.
  • With a spoon pour the chocolate over the top of cake over the almonds and over sides of the cake. (This is just for décor, you can skip making the chocolate for the top.)
  • Enjoy!

How to assemble a layered coconut cake recipe.

Yes, this coconut cake looks so intimidating and like it’s a long process, it truly isn’t. And, once you give the cake a try, you’ll know it was worth every minute.

Try these other amazing cake recipes:

A slice of coconut cake on a plate with a fork.

Don’t forget to leave us feedback in the comments below if you give the coconut cake a try. We love hearing from you. 🙂

Print Recipe
5 from 6 votes

Layered Coconut Cake Recipe

Homemade soft and airy sponge cake layers with chocolate, toasted almonds and coconut flakes with a rich and creamy coconut cream. So good and packed with flavors!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: coconut cake, coconut cake recipe
Servings: 12 servings
Calories: 537

Ingredients

cake layers-

  • 7 large eggs
  • 1 1/4 cups granulated sugar
  • 1 1/3 cups flour, sifted
  • 1 1/4 tsp baking powder

chocolate mixture-

  • 5 graham crackers
  • 4 Tbsp unsalted butter
  • 1/2 cup granulated sugar
  • 3 Tbsp unsweetened cocoa
  • 3 Tbsp whole milk

cream-

  • 1 cream cheese, room temp
  • 1 stick butter, room temp
  • 1 can condensed milk
  • 8 oz cool whip
  • 1 1/2 cups coconut flakes

decor:

  • 3/4 cup toasted coconut flakes, for sides
  • 1 cup sliced almonds

chocolate topping:

  • 1/4 cup half and half (or milk)
  • 1/3 cup granulated sugar
  • 2 ½ Tbsp unsweetened cocoa powder

Instructions

cake-

  • Beat eggs and sugar on high speed for 20-25 minutes or until tripled in size.
  • With a wooden spoon or spatula, add in flour combined with baking powder.
  • Grease pans and cover with parchment paper.
  • Divide batter evenly into two pans and bake at 365°F for 18-20 minutes.
    Run knife along edges of cake to release layers and remove rim. Cool cakes completely, cut each cake in half (there will have four layers).
  • In two separate baking sheets, layout coconut flakes. Bake coconut flakes until golden in color, set aside to cool

cream-

  • In a large bowl, on medium speed, combine the cream cheese, condensed milk and butter.
  • With a spatula or wooden spoon mix in the coconut flakes.
  • Slowly add the cool whip. Refrigerate cream.

chocolate mixture-

  • With a rolling pin, crush graham crackers in a Ziploc bag.
  • Add the cocoa to the bag and mix.
  • On the stove top, in a small pot, add the butter, sugar and milk, cook until bubbly.
  • Remove from heat and quickly stir in the crackers to combine.
  • Let the mixture cool just a bit (but warm). Distribute the chocolate evenly among three layers. Work quickly, it thickens fast. (tip, if it gets to hard to work with, reheat.)
  • Once chocolate is cooled completely, put the thickest layer as bottom and add cover with cream. Add some almonds over the cream. Repeat with remaining layers.
  • Flip over fourth layer as the top of cake.
  • Add remaining cream to the sides and top of the cake.
  • Add the toasted coconut flakes to the sides of the cake and remaining almonds to top of cake (crush, if desired).

chocolate topping-

  • In a saucepan, add the half and half, cocoa and sugar. Heat until bubbly. Remove and allow to slightly cook.
  • With a spoon pour the chocolate over top of cake over the almonds and over sides of cake. (This is for decor and may be skipped).
  • Cover and refrigerate cake at least two hours, or overnight.
  • Enjoy, friends.
Nutrition Facts
Layered Coconut Cake Recipe
Amount Per Serving
Calories 537 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 121mg40%
Sodium 121mg5%
Potassium 349mg10%
Carbohydrates 75g25%
Fiber 6g25%
Sugar 49g54%
Protein 11g22%
Vitamin A 235IU5%
Vitamin C 0.2mg0%
Calcium 104mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

This cake was originally posted, March of 2014 and is being updated with new images in June of 2019.

Layered Cake with Almonds and Coconut. ValentinasCorner.com< div>

Valentina's Corner

Show 17 Comments
  • Suzy 06/24/2019, 11:32 pm Link Reply

    The layers are just perfect! Really loved the step by step pictures!

    • Valentina's Corner 06/25/2019, 10:39 am Link Reply

      Suzy, thank you! I am glad you liked the step by step pictures. 🙂

  • Trang 06/24/2019, 11:29 pm Link Reply

    This looks so divine!

    • Valentina's Corner 06/25/2019, 10:39 am Link Reply

      Trang, thank you so much! 🙂

  • Julie 06/24/2019, 10:15 pm Link Reply

    This looks amazing and I love coconut! I can’t wait to try this!

    • Valentina's Corner 06/25/2019, 10:41 am Link Reply

      Julie, the coconut brings this cake another level!

  • Jen 06/24/2019, 10:13 pm Link Reply

    I’m usually not a coconut fan but this was absolutely delicious! I couldn’t believe that I was going in for a second piece. Thank you so much for making me a change my mind.

    • Valentina's Corner 06/25/2019, 10:42 am Link Reply

      Jen, I am glad you enjoyed this Coconut cake!

  • Melissa 06/24/2019, 9:56 pm Link Reply

    This cake was hit, everyone loved it!

    • Valentina's Corner 06/25/2019, 10:43 am Link Reply

      I am glad you loved this Layered Coconut Cake!

  • Julia 06/19/2019, 12:04 am Link Reply

    Hope you’re doing well! Missed your beautiful family picture updates 🙁

    I always love to check your blog on regular basis! Awesome recepies and always turn out delicious!!! Keep up good work and May God bless you abundantly!

    Julia

    • Valentina's Corner 06/19/2019, 11:38 pm Link Reply

      Julia, you are so sweet! Totally warmed my heart. 🙂 Comments like yours truly are the reason I blog. They inspire me so much. (P.S. We have quite a few updates and personal posts coming up very soon. Stay tuned.)

  • admin 03/23/2017, 1:42 am Link Reply

    Hi Svetlana,
    Hhhhh, I honestly have never tasted that. I so appreciate the tip just in case someone else tastes that in their cake. 🙂 Thanks so much for your feedback.

  • Olya 04/09/2014, 12:18 pm Link Reply

    I recently baked this and boy was it great! It was gone in no time! I shredde Hershey’s chocolate in between layers and on top as well and everyone who was over loved it! Thanks for the great recipe!

    • admin 04/10/2014, 11:05 am Link Reply

      Olya,
      Oh I love the idea of more chocolate!!. Mmm. Hubby would love that too. Thanks for sharing:)

  • Luba 03/06/2014, 12:17 am Link Reply

    This looks fantastic – can’t wait to bake it!!!

    • admin 03/06/2014, 9:22 am Link Reply

      Lubka,
      I think you will like it:^)…

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