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Coconut Layered Cake

With Mazola® Vegetable Oil

Serving Size Icon


6 to 8 Servings

Total Time Icon


1 Hour 20 Minutes

Skill Level Icon




  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 can coconut milk (14 oz)
  • ¾ Mazola Vegetable oil
  • 2 egg whites
  • 1 tsp vanilla extract (use coconut extract for more coconut flavour)
  • Optional: food colouring

For the marshmallow frosting and decoration:

  • 1 cup butter room temperature
  • 14 oz Marshmallow Fluff
  • 2 cup powdered sugar
  • 2 tsp vanilla extract
  • ½ cup toasted coconut flakes
  • ½ cup mini chocolate coated candy eggs


  1. Preheat the oven to 325°F. Lightly spray three 6-inch diameter cake pans with non-stick spray and line them with parchment circles.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk together.
  3. In another bowl, mix coconut milk, oil, egg whites, and vanilla extract until combined.
  4. Combine coconut milk mixture with flour mixture, whisk until smooth.
  5. Divide batter equally among the 3 pans. Add food colouring if desired. Bake until a toothpick comes out clean (approx. 35 to 45 minutes).
  6. Cool completely. Assemble layers with marshmallow frosting. Decorate with toasted coconut and mini eggs.