Magnolia Bakery’s Coconut Layer Cake

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

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!

coconut layer cake

coconut layer cake

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!

coconut layer cake

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

coconut layer cake

How to Make Magnolia Bakery’s Coconut Layer Cake

Cake

  1. Preheat the oven to 350 degrees.
  2. 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)
  3. Whisk together the flour, baking powder and salt together in a medium bowl and set aside.
  4. Pour the milk and vanilla into a glass measuring cup and set aside.
  5. 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.
  6. 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.
  7. Divide the batter evenly among the pans. 
  8. Baking times: Two pans: Bake for 25-30 minutes. For Three pans: Bake for 20-25 minutes.
  9. Using a cake tester inserted in the middle of the cake should come clean letting you know when the cakes are done baking.
  10. Let cool for 10 minutes in the pan. Remove the cakes from the pan to a wire rack until completely cool.

Coconut Filling

  1. 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.
  2. 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.

TUTORIAL

Fluffy 7 Minute Frosting

  1. Add egg whites and vanilla into a large mixing bowl. Set aside.
  2. 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.
  3. On medium-high speed with either a hand or stand mixer, beat the egg whites and vanilla until foamy, approximately 1 minute.
  4. 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

  1. 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.
  2. If doing the 3rd layer, place the next layer on and repeat steps 1 & 2.
  3. Frost the top and sides of the cake with the frosting.
  4. Top with extra sweetened coconut.
  5. Add some seasonal candies to make it even more fun & holiday-ish!
  6. 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 1/2 cups self-rising flour, 1 1/4 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.

7 minute frosting

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!

FLUFFY 7 MINUTE FROSTING

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.

coconut layer cake 7 minute frosting

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!

More Classic Cakes / Muffins

Magnolia Bakery's Coconut Layer Cake

Magnolia Bakery's Coconut Layer Cake

Kim Lange
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! 
4.41 from 5 votes
Prep Time 1 minute
Cook Time 40 minutes
Course Dessert
Servings 10 Servings
Calories

Ingredients
  

Cake

Coconut Filling

Fluffy 7 Minute Frosting

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.
Cake Substitutions
  • Replace the dry mixture with 1 1/2 cups self-rising flour, 1 1/4 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.
Keyword cake, christmas, coconut, easter, filling, fluffy frosting, frosting, Mother's Day
Tried This Recipe?Let us know how it was by commenting below!

Recipe from Leite’s Culinaria

4 Comments

  1. Hi Rosemary! To replace milk with coconut milk, use a 1:1 ratio. Use either canned or carton coconut milk for baking for best results, like Thai Kitchen Organic Unsweetened Coconut Milk or something similar. If using full-fat coconut milk it may alter the recipe, since it’s richer, but it may work? Hope this helps and I hope you love this recipe!

  2. How would I used coconut milk, instead of regular milk in the cake? Would it work or how would it change the cake?

  3. It’s updated, thank you for catching that Beverly. Not sure what happened on that measurement. I hope you give it a try, it’s simply scrumptious!

  4. Is the amount of flour correct? It seems like such a little bit for two or possibly three 9″ pans. Also a little bit compared to the amount of of sugar being used.

4.41 from 5 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating