If you love soft and tender cakes with plenty of coconut flavor, you are going to enjoy this eggless coconut layer cake.
A lot of people think you need eggs to make a fluffy layer cake, but that is simply not true.
In this recipe, I use a combination of Greek yogurt and canned coconut milk to keep the cake layers moist and rich.
It is completely eggless, which makes it a great choice for anyone with an egg allergy or anyone who simply avoids eggs in their baking.
To finish it off, I cover the whole cake in a smooth coconut frosting and lots of toasted shredded coconut for extra flavor and crunch.
Why You’ll Love It
Moist and Tender – Coconut milk, Greek yogurt, butter, and oil create a soft, moist crumb that stays enjoyable.
Rich Coconut Flavor – Coconut extract and shredded coconut bring a deliciously rich flavor to every bite.
Eggless Yet Elegant – This beautifully layered cake delivers a tender, satisfying texture without using eggs.
Light Cake Texture – Cake flour and cornstarch give the layers a soft, delicate texture that feels wonderfully light.
Ingredient List
For the Cake
- 2 3/4 cups Cake Flour
- 1/4 cup Cornstarch
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Fine Salt
- 1 1/2 cups Granulated Sugar
- 1/2 cup Unsalted Butter, Softened
- 1/2 cup Vegetable Oil
- 1 cup Canned Coconut Milk
- 3/4 cup Plain Full-Fat Greek Yogurt
- 2 tsp Vanilla Extract
- 1 tsp Coconut Extract
- 1 cup Sweetened Shredded Coconut
For the Frosting
- 1 cup Unsalted Butter, Softened
- 4 cups Powdered Sugar
- 1/4 cup Canned Coconut Milk
- 1 tsp Vanilla Extract
- 1/4 tsp Fine Salt
- 1 cup Sweetened Shredded Coconut, Lightly Toasted
Directions
Step 1
Preheat the oven to 350°F. Grease and line the bottoms of two 9-inch round cake pans with parchment paper, then whisk the cake flour, cornstarch, baking powder, baking soda, and salt together.
Step 2
Beat the softened butter, vegetable oil, and granulated sugar until pale and creamy. Beat in the coconut milk, Greek yogurt, vanilla extract, and coconut extract until well combined.
Step 3
Fold the dry ingredients into the wet mixture just until the batter is smooth, then gently fold in the shredded coconut. Divide the batter evenly between the prepared pans.
Step 4
Bake for 27 to 32 minutes, until the centers spring back when lightly touched. Cool in the pans for 10 minutes, then turn the layers onto racks and cool completely.
Step 5
Beat the softened butter for the frosting until creamy. Gradually beat in the powdered sugar, coconut milk, vanilla extract, and salt until light, fluffy, and spreadable.
Step 6
Place one cooled cake layer on a serving plate and spread with a generous layer of frosting. Add the second layer, then frost the top and sides of the cake.
Step 7
Press the toasted coconut gently over the top and sides. Let the finished cake stand for about 30 minutes before serving so the frosting can settle.
Tips
Use Room Temperature Ingredients
Let the butter, coconut milk, and Greek yogurt sit out until they are close to room temperature before mixing. This helps the butter blend smoothly with the oil and sugar instead of leaving small lumps in the batter.
Stir or shake the canned coconut milk well before measuring because the thick coconut cream can settle at the top. Use the same well-mixed coconut milk in both the cake and frosting.
Mix The Batter Gently
Fold the dry ingredients into the wet mixture only until no dry streaks remain. The Greek yogurt gives this cake moisture, but overmixing can make the layers dense instead of soft.
Fold in the shredded coconut last with a few gentle turns. This keeps the coconut evenly spread through the batter without making the mixture too thick.
Divide The Batter Evenly
Use a kitchen scale to divide the batter between the two pans if possible. Equal amounts will give you layers that finish baking at the same time and stack neatly.
After filling the pans, gently spread the batter toward the edges and smooth the tops. This helps prevent a thick center and gives you flatter layers for frosting.
Try These Next
- Eggless Chewy Coconut Macaroons
- Eggless Coconut Cream Pie
- Eggless German Chocolate Cake
- Eggless Hummingbird Layer Cake
- Eggless Pineapple Upside Down Cake
Questions You Might Have
Can I use regular milk instead of coconut milk?
Yes, you can use whole milk in both the cake and frosting, but the cake will have a milder coconut flavor.
For the best coconut taste, keep the coconut extract and shredded coconut in the recipe.
Eggless Coconut Layer Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Grease and line the bottoms of two 9-inch round cake pans with parchment paper, then whisk the cake flour, cornstarch, baking powder, baking soda, and salt together.
- Beat the softened butter, vegetable oil, and granulated sugar until pale and creamy. Beat in the coconut milk, Greek yogurt, vanilla extract, and coconut extract until well combined.
- Fold the dry ingredients into the wet mixture just until the batter is smooth, then gently fold in the shredded coconut. Divide the batter evenly between the prepared pans.
- Bake for 27 to 32 minutes, until the centers spring back when lightly touched. Cool in the pans for 10 minutes, then turn the layers onto racks and cool completely.
- Beat the softened butter for the frosting until creamy. Gradually beat in the powdered sugar, coconut milk, vanilla extract, and salt until light, fluffy, and spreadable.
- Place one cooled cake layer on a serving plate and spread with a generous layer of frosting. Add the second layer, then frost the top and sides of the cake.
- Press the toasted coconut gently over the top and sides. Let the finished cake stand for about 30 minutes before serving so the frosting can settle.