This copycat Magnolia Bakery's Coconut Layer Cake recipe is a decadent southern layer cake made with layers of moist yellow cake filled with a rich coconut icing and topped with a light and billowy delicious marshmallow frosting with sweetened shredded coconut on top!
There's good reason to save room for a slice of this luscious cake heaven! Check out these 80 Best Homemade Frostings Recipes Roundup to find more frosting ideas!
So since Easter and Mother's Day is basically right around the corner, this coconut cake is perfect for all of your Spring and Easter celebrations.
You can even go beyond expectations and adorn the top of the cake with some Easter candies to set the festive mood! Don't count this out for coconut lovers (of course), Birthdays, Christmas and Thanksgiving as well!
It's a stunning cake that is easy to make, decorate and display for all your special occasions!
Ingredients for Magnolia Bakery's Coconut Layer Cake
Cake
- unsalted butter
- granulated sugar
- extra large eggs
- all purpose flour
- baking powder
- salt
- milk
- vanilla extract
Coconut Filling
- milk
- granulated sugar
- all purpose flour
- sweetened coconut
- vanilla extract
Fluffy 7 Minute Frosting
- egg whites
- vanilla extract
- cold water
- granulated sugar
- cream of tartar
How to Make Magnolia Bakery's Coconut Layer Cake
Cake
- Preheat the oven to 350 degrees.
- Butter and lightly flour (or use Baker's Joy
) 2- 9"cake pans and line with parchment paper. (Original recipe calls for 3-9" cake pans, but I went with 2)
- Whisk together the flour, baking powder and salt together in a medium bowl and set aside.
- Pour the milk and vanilla into a glass measuring cup and set aside.
- Using mixer, cream butter until light and fluffy and add the sugar and continue beating for three minutes. Add the eggs, beating well after each addition.
- To the wet ingredients, add the dry ingredients alternately with the milk and vanilla mixture in four groups, beating well after each and ending with the milk. You'll have a smooth mixture by the end.
- Divide the batter evenly among the pans.
- Baking times: Two pans: Bake for 25-30 minutes. For Three pans: Bake for 20-25 minutes.
- Using a cake tester inserted in the middle of the cake should come clean letting you know when the cakes are done baking.
- Let cool for 10 minutes in the pan. Remove the cakes from the pan to a wire rack until completely cool.
Coconut Filling
- Combine the milk and sugar in a medium saucepan. Whisk in the flour and bring to a boil over medium heat, whisking the whole time until thick and bubbly, which should take about 5 minutes.
- Remove from heat and add coconut. Stir in vanilla, cover and set aside to cool completely. If you're a coconut lover, you might feel you want to throw in a little more coconut into the filling, but, wait and see after it's mixed up before adding extra, as it may throw off the filling consistency and texture. Too much coconut will take away the creaminess.
Fluffy 7 Minute Frosting
- Add egg whites and vanilla into a large mixing bowl. Set aside.
- In a small saucepan, combine the water, sugar, and cream of tartar over high heat. Bring to a boil for 2-3 minutes, counting once the mixture begins to bubble on the edges. Remove from heat.
- On medium-high speed with either a hand or stand mixer, beat the egg whites and vanilla until foamy, approximately 1 minute.
- Keep the mixer on and slowly stream the sugar water mixture into the egg whites. Continue to beat on medium-high until fluffy and stiff peaks form for approximately 5 minutes. You'll have to stop the mixer and lift the whisk every once in a while to test for this. If the peaks sink back into the mixture, keep beating. The frosting will be super glossy, fluffy and bright white.
Assemble the Cake
- Place one layer of cake on your serving platter or cake plate and spread ½ of the filling on top. For two layers, use as much as as you desire for the filling center.
- If doing the 3rd layer, place the next layer on and repeat steps 1 & 2.
- Frost the top and sides of the cake with the frosting.
- Top with extra sweetened coconut.
- Add some seasonal candies to make it even more fun & holiday-ish!
- This cake is best made the same day you’ll eat it, so if you have leftovers, store the cake in the fridge, letting it come to room temperature before eating, for about a half an hour.
Optional Flavor
- Add 2 teaspoons coconut extract
for extra coconut flavor to the cake batter with or without the vanilla, if desired.
Cake Substitutions
- When making the cake batter, you can also replace the dry mixture with 1 ½ cups self-rising flour
, 1 ¼ cups all-purpose flour, omit salt and baking powder instead, if desired.
- For Gluten Free: Replace all-purpose flour with gluten-free flour, like Bob's Red Mill Gluten Free Flour
.
Best 7 Minute Frosting Tips!
- The best 7 minute frosting though! This old-school frosting of egg whites and sugar comes together fast to give your cakes and cupcakes piles of fluffy, marshmallow swirls. This meringue-like frosting will practically melt in your mouth, you won't be able to resist the spoonfuls going right into your mouth!
- One thing to keep in mind about seven-minute frosting, is that it's best enjoyed the day you make it, when it’s fluffy and soft. It's easiest to apply to cakes or cupcakes when it's still slightly warm and pliable, right after it's made. After about 4 hours, it starts to deflate and become sticky. The outside layer of the frosting also tends to get crunchy as it sits, especially if refrigerated. For the best flavor and texture, you should make 7 minute frosting the day you plan to serve it.
- This frosting is not good for freezing and it's best to use a mixer to get the right consistency. A mixer
is a must!
- This frosting is good for piping through a large star or round tip
, but not good for fine detail work, because it sets up too fast.
- One of the advantages of Seven-Minute Frosting is you can torch it like meringue for s'mores, lemon meringue pie or baked Alaska type desserts!
Make Ahead Tips
- Make, bake and freeze cake layers ahead of time. Once completely cooled, wrap in plastic wrap and then foil. Place in large freezer bags and freeze. Defrost completely in the fridge overnight before frosting.
- The coconut filling can be made the day ahead. Bring to room temperature before filling the cake.
- Make the marshmallow frosting the day your plan to serve it. This frosting is best enjoyed the day you make it, when it’s fluffy and soft. It's easiest to apply to cakes or cupcakes when it's still slightly warm and pliable, right after it's made. After about 4 hours, it starts to deflate and become sticky.
I hope you give this Magnolia Coconut Cake a try! It's perfect when you want something traditional, yet retro & elegant looking I think! I love it! Fudge Brownie Cookies are a must too!
More Coconut Included Ideas!
- Coconut Cream Pie
- Dove Easter Egg Coconut Macaroon Cookies
- Best Coconut Chocolate Chip Oatmeal Cookies
- Coconut Lime Margarita Pound Cake
- Creamy Lemon Coconut Custard Pie
- Chocolate Coconut Truffles
- 25 Rockin' Chocolate Chip Cookie Recipes
- Coconut Flour Chocolate Brownies
More Classic Cakes / Muffins
- Ultimate Carrot Cake
- Super-Moist Chocolate Cake with Chocolate Buttercream
- "American Beauty" Retro Red Velvet Cake
- Decadent Red Wine Chocolate Cake
- Blueberry & Blackberry Muffins
- Super-Moist Vanilla with Cake Vanilla Buttercream
- Easter Carrot Cake Cupcakes
Magnolia Bakery's Coconut Layer Cake
This copycat Magnolia Bakery's Coconut Layer Cake recipe is a decadent southern layer cake made with layers of moist yellow cake filled with a rich coconut icing and topped with a light and billowy delicious marshmallow frosting with sweetened shredded coconut on top!
Ingredients
Cake
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 larger eggs room temperature
- 1 ¾ cups all purpose flour or use gluten-free flour, like Red Bob's Gluten Free Flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
Coconut Filling
- ¾ cup milk
- ½ cup granulated sugar
- 2 tablespoons all purpose flour
- 1 7 oz package sweetened coconut
- 1 teaspoon vanilla extract
Fluffy 7 Minute Frosting
- 3 large egg whites
- 1 ½ teaspoons vanilla extract
- ½ cup cold water
- 1 ½ cups granulated sugar
- ¼ teaspoon plus ⅛ teaspoon cream of tartar
Instructions
Cake
- Preheat oven to 350.
- Butter and lightly flour 2- 9"cake pans and line with parchment paper. (Original recipe is 3-9" cake pans, if you choose to change to triple layer, just remember to adjust baking time.)
- Whisk together the flour, baking powder and salt together in a medium bowl and set aside.
- Pour the milk and vanilla into a glass measuring cup and set aside.
- Using mixer, cream butter until light and fluffy and add the sugar. Continue beating for three minutes. Add the eggs, beating well after each addition.
- To the wet ingredients, add the dry ingredients alternately with the milk and vanilla mixture in four groups, beating well after each and ending with the milk. You'll have a smooth mixture by the end.
- Divide the batter evenly among the pans.
- Baking times: Two pans: Bake for 25-30 minutes. Three pans: Bake for 20-25 minutes.
- Using a cake tester inserted in the middle of the cake should come clean letting you know when the cakes are done baking.
- Let cool for 10 minutes in the pan. Remove the cakes from the pan to a wire rack until completely cool.
Coconut Filling
- Combine the milk and sugar in a medium saucepan. Whisk in the flour and bring to a boil over medium heat, whisking the whole time until thick and bubbly, which should take about 5 minutes.
- Remove from heat and add coconut. Stir in vanilla, cover and set aside to cool completely.
Fluffy 7 Minute Frosting
- Get ready by putting the egg whites and vanilla in a large mixing bowl. Set aside.
- In a small saucepan, combine the water, sugar, and cream of tartar over high heat. Bring to a boil for 2-3 minutes, counting once the mixture begins to bubble on the edges. Remove from heat.
- On medium-high speed with either a hand or stand mixer, beat the egg whites and vanilla until foamy approximately 1 minute.
- Keep the mixer on and slowly stream the sugar water mixture into the egg whites. Continue to beat on medium-high until fluffy and stiff peaks form for approximately 5 minutes. The frosting will be super glossy. So light and heavenly too!
- Assemble the Cake
- Place one layer of cake on your serving platter or cake plate and spread ½ of the filling on top. For two layers, use as much as as you desire for the filling center.
- If doing the 3rd layer, place the next layer on and repeat steps 1 & 2.
- Frost the top and sides of the cake with the frosting.
- Top with extra sweetened coconut.
- Add some seasonal candies to make it even more fun & holiday-ish!
- This cake is best made the same day you’ll eat it, so if you have leftovers, store the cake in the fridge, letting it come to room temperature before eating, for about a half an hour.
Notes
Make Ahead Tips
- Make, bake and freeze cake layers ahead of time. Once completely cooled, wrap in plastic wrap and then foil. Place in large freezer bags and freeze. Defrost completely in the fridge overnight before frosting.
- The coconut filling can be made the day ahead. Bring to room temperature before filling the cake.
- Make the frosting the day your plan to serve it. This frosting is best enjoyed the day you make it, when it’s fluffy and soft. It's easiest to apply to cakes or cupcakes when it's still slightly warm and pliable, right after it's made. After about 4 hours, it starts to deflate and become sticky.
- Replace the dry mixture with 1 ½ cups self-rising flour, 1 ¼ cups all-purpose flour, omit salt and baking powder instead.
- For Gluten Free: Replace all-purpose flour with gluten-free flour, like Bob's Red Mill Gluten Free Flour
Tried This Recipe?Let us know how it was by commenting below!
Recipe from Leite's Culinaria
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