Coconut, Vanilla & Chocolate Layer Cake

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 Recipe



For the cake:

  • 450g Caster Sugar
  • 450g Margarine
  • 450g Self Raising Flour
  • 9 Eggs
  • 150g 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 Milk Chocolate



  • 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.
  • Add the eggs, coconut milk, and vanilla bean paste. Mix with an electric mixer until all combined.
  • Add in the flour and mix using a spoon. Then, add in your chocolate and desiccated coconut and stir until all combined.
  • 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.
  • 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.
  • Remove the cakes from the oven, and allow to cool on a wire rack.
  • 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.
  • 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!
  • When ready, you might want to pop the cake back in the fridge to set. Then, just enjoy!