Coconut, Vanilla & Chocolate Layer Cake Recipe

Coconut, Vanilla & Chocolate Layer Cake Recipe

This simple cake recipe has been adapted to create a truly flavoursome treat with a real wow factor! Perfect for spring, the freshness in this cake really is reminiscent of Easter time.


Coconut, Vanilla & Chocolate Layer Cake Ingredients:

For the cake:

  • 450g Caster Sugar
  • 450g Margarine
  • 450g Self Raising Flour
  • 9 Eggs
  • 150g Classic Milk Chocolate (chopped)
  • 75g Desiccated Coconut
  • 150ml Coconut Milk
  • 1 ½ tsp Vanilla Bean Paste

For the topping:

  • Blue Food Colouring
  • 250g Salted Butter (Softened)
  • 500g Icing Sugar
  • 50-100ml Coconut Milk
  • 100g Desiccated Coconut
  • 100g Classic Milk Chocolate


Coconut, Vanilla & Chocolate Layer Cake Method:

  1. Start by making the cakes. You may want to make this in three batches for the three layers; in this case, just divide the ingredients by 3. Use an electric mixer to combine the sugar and margarine.
  2. Add the eggs, coconut milk, and vanilla bean paste. Mix with an electric mixer until all combined.
  3. Add in the flour and mix using a spoon. Then, add in your chocolate and desiccated coconut and stir until all combined.
  4. Preheat your oven to 170 degrees c. Line and grease 3 cake tins (around 15-20cm wide). Divide equally into the tins, and allow to bake in the oven for 25-30 minutes.
  5. Whilst your cakes are baking, make the buttercream. Add the butter to a bowl, and gradually add the icing sugar, mixing with an electric mixer until completely combined. Slowly add the coconut milk whilst mixing; just enough to make the consistency a firm but spreadable topping. Then, add a small drop of blue food colouring; just enough to make a duck-egg blue colour.
  6. Remove the cakes from the oven, and allow to cool on a wire rack.
  7. Once cool, layer up the cakes by topping them with buttercream and a sprinkle of coconut. Once all three layers are done, use the remaining buttercream to cover the rest of the cake. Use a metal spatula to get the sides really smooth; a turn table also helps! When covered, pop the cake into the fridge so that the buttercream hardens a little.
  8. Melt the milk chocolate in a bowl using short bursts in the microwave. Remove the cake from the fridge, and once ready, you can create speckles by flicking the chocolate onto the cake. We also did a drip down the sides by popping some of the melted chocolate in a piping bag, snipping of a tiny bit of the corner, and dripping the chocolate around the edge of the cake. But decoration should be the fun part – so decorate your cake however you want! We added some egg decorations for Easter – but you could add more coconut, or even pipe on the top. Go crazy!
  9. When ready, you might want to pop the cake back in the fridge to set. Then, just enjoy!

About Lisa Bone

Design & Marketing Associate for Choc affair. I am 23 years old and live in the beautiful city that is York! I love baking and creating new recipes for the Cocoa Corner. My favourite chocolate just has to be our Salted Caramel Milk Chocolate - it's extremely more-ish - so I have to be careful if there's any about!