Coconut Layered Heart Cake

Name: Coconut Layered Heart Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup unsweetened shredded coconut; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1 cup heavy cream; 1 cup powdered sugar; 1 cup unsweetened shredded coconut; 1 teaspoon vanilla extract; 1/2 cup coconut milk; 1/4 cup granulated sugar

Highlighted under: Sweet Recipe Collection

I absolutely love creating cakes that make both the eyes and taste buds dance with joy! This Coconut Layered Heart Cake is a delightful mix of textures and flavors, with layers of moist coconut cake complemented by a rich coconut cream frosting. The heart shape adds an extra touch of charm, making it perfect for special occasions or a sweet treat at home. Whether it’s for a loved one or just a self-indulgent slice, I know you'll enjoy making and sharing this beautiful cake.

Created by

Luca

Last updated on 2026-01-18T13:49:27.536Z

When I first baked this Coconut Layered Heart Cake, I was amazed at how the simple combination of coconut and cream brought everything together so beautifully. The layers of cake soak up the coconut syrup, ensuring every bite is moist and rich, and I love how the frosting melts into the cake when it’s served. It’s not just a dessert; it’s an experience that makes any occasion feel special.

One tip I like to share is to let the cake cool completely before frosting it. This not only makes application smoother but also prevents the frosting from melting off the cake. The joy of biting into this cake and experiencing the layers' textures and flavors is something I truly adore and hope you will too!

        Why You'll Love This Recipe
        Delicate, moist coconut layers that burst with flavor
Rich coconut cream frosting that elevates each bite
Eye-catching heart shape perfect for celebrations

      

Coconut Cake Dynamics

The layers of this Coconut Layered Heart Cake derive their impressive moisture from a balanced mixture of liquid ingredients. The use of milk and vegetable oil not only contributes to the cake's tender crumb but also helps in achieving that delightful richness. Be mindful not to overmix the batter; doing so may lead to a denser texture than desired. Mix just until the dry ingredients are incorporated to maintain that airy, light feel.

A key element in the flavor profile of this cake is the combination of vanilla and coconut extracts. While both are fundamental, the coconut extract packs a punch of tropical flavor that enhances the cake's identity as a coconut treat. If you're looking for a stronger coconut presence, you may consider adding an extra half teaspoon of coconut extract. This little tweak can significantly intensify the cake's coconut experience.

Frosting Mastery

Achieving the ideal texture with the coconut cream frosting is crucial. When whipping the heavy cream, watch for those soft peaks to form, as this allows the frosting to maintain its fluffiness. If you whip too long, you risk turning it into butter—a mistake that can ruin the texture. Aim to fold in the powdered sugar gently so that the frosting remains airy; folding, rather than mixing, helps retain that wonderful whipped structure.

For an extra layer of flavor and a subtle texture, the addition of unsweetened shredded coconut to the frosting creates a delightful contrast. If the frosting feels too thick, you can whip in a tablespoon of milk at a time until you reach your desired consistency. This will help with spreading on the cake while ensuring the frosting doesn’t slide off the layers.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 cup unsweetened shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract

For the Frosting

1 cup heavy cream
1 cup powdered sugar
1 cup unsweetened shredded coconut
1 teaspoon vanilla extract

For the Coconut Syrup

1/2 cup coconut milk
1/4 cup granulated sugar

Make sure all ingredients are at room temperature for the best results.

Steps

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a large bowl, combine the flour, sugar, shredded coconut, baking powder, and salt. In another bowl, whisk together the milk, oil, eggs, vanilla, and coconut extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Bake the Cake

Pour the batter into a heart-shaped cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Make the Coconut Syrup

In a small saucepan over medium heat, combine the coconut milk and sugar. Stir until the sugar has dissolved, then set aside to cool.

Prepare the Frosting

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue to whip until stiff peaks form. Gently fold in the shredded coconut and vanilla extract.

Assemble the Cake

Once the cake has cooled completely, slice it in half horizontally. Drizzle half of the coconut syrup over the bottom layer, then spread a layer of frosting. Place the top layer on, drizzle with the remaining syrup, and frost the top and sides of the cake.

Serve and Enjoy

Decorate with extra shredded coconut on top if desired. Slice and serve this heartwarming treat to your loved ones!

Enjoy this delightful cake with a cup of tea or coffee for a truly refreshing experience.

Pro Tips

For an extra coconut kick, consider adding toasted coconut to the frosting or garnishing the top of the cake for a bit of crunch.

Storage Tips

If you find yourself with leftover cake, it stores wonderfully in an airtight container at room temperature for up to three days. If you'd like to extend its life, refrigerate it, where it can last for about a week. Just be sure to allow it to come to room temperature before serving, as this will enhance the flavor and texture—cold cake often feels dry or dense.

For longer storage, consider freezing the undecorated cake layers wrapped tightly in plastic wrap and then in aluminum foil. They can last up to three months in the freezer. When you're ready to enjoy them, let them thaw in the refrigerator overnight before frosting. This method preserves the moisture and ensures the cake remains tender.

Serving Suggestions

To elevate the presentation of your Coconut Layered Heart Cake, consider garnishing it with fresh fruits like raspberries or slices of tropical fruit, such as mango or pineapple. This not only adds a pop of color but also a refreshing acidity that can balance the sweetness of the cake. A dusting of additional shredded coconut on top creates visual appeal while reinforcing that fresh coconut flavor.

This cake is also a fantastic base for personalization! You can easily transform it for different occasions by substituting the flavors of the frosting or incorporating a layer of fruit preserves between the cake layers. Alternatives like a raspberry jam or passion fruit curd can add an exciting layer of sweetness and tang that complements the coconut beautifully.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it in the refrigerator. Frost it just before serving.

→ Can I substitute the heavy cream for frosting?

Coconut cream can be used as a dairy-free alternative for the frosting.

→ How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I use fresh coconut instead of shredded?

Yes, you can use fresh grated coconut for a more authentic flavor and texture.