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Coconut Layer Cake For Two


If you're coconut flavor fan, you'll love this cake for two! Every component has either coconut extract, coconut shavings or coconut milk.

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Rate this recipe 4.5/5 (31 Votes)


  • 3 tablespoons butter, room temperature butter, plus more for greasing the cans
  • 10 tablespoons flour, plus more for flouring the cans
  • 1 medium egg
  • 3 tablespoons well-stirred canned, sweetened cream of coconut (such as Coco Lopez)
  • 1/2 teaspoon pure vanilla extract
  • 7 tablespoons sugar
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup cold heavy whipping cream
  • 1 tablespoon confectioners sugar
  • 1 tablespoon well-stirred canned sweetened cream of coconut (such as Coco Lopez)
  • 1/2 teaspoon pure vanilla extract


Servings 2
Adapted from


Step 1


Place a rack in the center of the oven and preheat the oven to 350°F.

Grease the insides of two empty 14 or 14.5 ounce cans and lightly dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling, and set aside.

Place the egg, cream of coconut, and vanilla in a small bowl. Add 1 tablespoon of water and whisk to mix.

Place the flour, sugar, baking powder, and salt in a medium mixing bowl and whisk to blend well. Add the butter and the egg mixture. Beat with a hand-held mixer on low speed until the dry ingredients are moistened. Increase the speed to medium and beat until the mixture is lightened and increased in volume, about 1 minute.

Spoon the batter into the prepared cans, dividing it evenly between the. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 30 minutes.

Remove the baking sheet form the oven and transfer the cans to a wire rack to cool for 15 minutes. Leave the oven on. Then run a thin, sharp knife around the edge of each can, and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.

While the cakes are cooling, spread the coconut on a rimmed baking sheet and bake, stirring once, until it is lightly toasted, 10-12 minutes.

To frost the cakes, cut each cake in half horizontally. Spread a layer of the Coconut Cream Frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it. Frost the top and sides of the cake. Repeat with the remaining cake and frosting. Sprinkle the toasted coconut all over the frosting, pressing it into the frosting.

Cakes can be made 1 day ahead and refrigerated, covered. Let them return to room temperature before serving.


Place the cream, confectioner's sugar, cream of coconut, and vanilla in a small mixing bowl and beat with a hand-held mixer until firm peaks form, 1 to 1 1/2 minutes. Use immediately or cover and refrigerate for up to 1 hour.

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