Coconut Chiffon Layer Cake with Whipped Frosting: The Cloud-Like Dessert That Steals Every Show

Why You’ll Love This Coconut Chiffon Layer Cake

Dreaming of a cake that’s impossibly light, incredibly moist, and bursting with tropical coconut flavor? This coconut chiffon layer cake with whipped frosting is pure heaven on a plate! Unlike dense butter cakes, chiffon cakes use a unique technique that creates an airy, sponge-like texture that practically melts in your mouth. Combined with fluffy whipped frosting and sweet coconut flakes, this dessert transforms any gathering into a special occasion.

The secret lies in the chiffon method—separating eggs and folding in whipped whites creates those signature air pockets that make each bite feel like biting into a sweet cloud. While it might sound intimidating, this recipe breaks down every step to ensure your success. Plus, the coconut flavor comes through beautifully without being overwhelming, making it a crowd-pleaser even for those who think they don’t like coconut desserts.

Quick Recipe Info

Prep Time	Cook Time	Total Time	Servings	Difficulty
25 mins	25-30 mins	2 hrs	12	Medium

What You’ll Need

For the Chiffon Cake:

2¼ cups cake flour (or 2 cups all-purpose flour + ¼ cup cornstarch)
1½ cups granulated sugar, divided
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil (neutral flavor like canola)
6 large eggs, separated
¾ cup coconut milk (canned, well-stirred)
¼ cup water
2 teaspoons vanilla extract
1 teaspoon coconut extract (optional but recommended)
½ cup sweetened shredded coconut
¼ teaspoon cream of tartar

For the Whipped Frosting:

2 cups heavy whipping cream, cold
8 oz cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)
Pinch of salt

For Assembly & Decoration:

1½ cups sweetened shredded coconut (for coating)
¼ cup toasted coconut flakes (for garnish)

Substitution Notes:

Dairy-free: Use coconut whipped cream instead of regular whipped cream
Lighter version: Replace half the oil with unsweetened applesauce
No coconut extract: Double the vanilla extract
Fresh coconut: Substitute ¼ cup freshly grated coconut for shredded

Step-by-Step Directions

Preheat oven to 325°F (163°C). Do not grease your pans—chiffon cakes need to cling to the sides to rise properly. You’ll need two 9-inch round cake pans.
Prepare dry ingredients. In a large bowl, whisk together cake flour, 1 cup of sugar, baking powder, and salt. Create a well in the center for easy mixing.
Mix wet ingredients. In a separate bowl, whisk together oil, egg yolks, coconut milk, water, vanilla extract, and coconut extract until well combined. The mixture should be smooth and golden.
Combine wet and dry. Pour the wet ingredients into the flour well and whisk until completely smooth. Fold in the shredded coconut until evenly distributed throughout the batter.
Whip egg whites to perfection. In a clean bowl with clean beaters, whip egg whites and cream of tartar until foamy. Gradually add the remaining ½ cup sugar and beat until stiff, glossy peaks form. This takes about 5-7 minutes—don’t rush it!

Pro Tip: Your bowl and beaters must be completely grease-free, or the whites won’t whip properly. Wipe with lemon juice if in doubt!

Fold whites into batter. Add about ¼ of the whipped whites to the coconut batter and gently fold to lighten it. Then carefully fold in the remaining whites in three additions. Use a rubber spatula and cut down through the center, across the bottom, and up the sides. Don’t stir—this deflates the air bubbles!
Divide and bake. Gently divide batter between the two ungreased pans, spreading evenly. Bake for 25-30 minutes until the tops spring back when lightly touched and a toothpick comes out clean.
Cool upside down. Immediately invert pans onto wire racks or bottle necks. Let cool completely upside down—about 1 hour. This prevents the delicate cake from collapsing.
Remove from pans. Run a thin knife around edges and center tube (if using tube pans), then invert onto serving plates. The cakes should release easily.
Make whipped frosting. Beat cream cheese until fluffy. In a separate bowl, whip cold heavy cream to soft peaks. Add powdered sugar, vanilla, coconut extract, and salt, then whip to stiff peaks. Gently fold the whipped cream into the cream cheese until just combined.

Pro Tip: Keep everything cold! Chill your bowl and beaters for 15 minutes before whipping cream for best results.

Assemble the layers. Place one cake layer on serving plate. Spread about 1½ cups frosting evenly over the top. Add second layer and frost the entire cake with remaining frosting, creating smooth sides and decorative swirls on top.
Coat with coconut. Gently press shredded coconut all over the frosted cake, covering completely. Garnish with toasted coconut flakes for extra texture and visual appeal.

How to Serve

This show-stopping coconut chiffon layer cake pairs wonderfully with:

Fresh tropical fruits like pineapple, mango, or passion fruit
A drizzle of coconut caramel sauce for extra indulgence
Light coffee or tea to balance the sweetness
Champagne or Prosecco for special celebrations

Presentation Ideas:

Arrange edible flowers around the base for elegant occasions
Add fresh berries between layers for color contrast
Dust the serving plate with toasted coconut for professional presentation
Serve with coconut ice cream for the ultimate coconut lover’s dessert

Expert Tips for Success

Storage & Make-Ahead:

Refrigerate: Cover and store for up to 3 days—the cake actually improves overnight
Freeze layers: Wrap unfrosted cake layers and freeze up to 2 months
Make-ahead tip: Bake layers the day before and assemble the day of serving
Transport safely: Chill for 30 minutes before moving to set the frosting

Achieving Perfect Chiffon Texture:

Room temperature eggs separate more easily and whip better
Don’t overbeat the final batter—fold just until no white streaks remain
Proper cooling is crucial—never rush this step or the cake will collapse
Sharp knife for cutting: Use a serrated knife with gentle sawing motions

Frosting Success:

Stabilize whipped cream by adding 1 teaspoon gelatin dissolved in 1 tablespoon warm water
Don’t overwhip: Stop at stiff peaks or you’ll make butter
Pipe decorations: Use star tips for beautiful rosettes and borders
Fix deflated frosting: Gently fold in 2-3 tablespoons of fresh cold cream

Common Questions

Why can’t I grease the pans for chiffon cake?

Chiffon cakes need to climb up the sides of the pan as they bake. Greased pans are too slippery, causing the delicate structure to collapse. The cake naturally releases once cooled if you run a knife around the edges.

My egg whites won’t whip—what went wrong?

The most common culprits are grease residue or egg yolk contamination. Make sure your bowl and beaters are spotlessly clean. Even a tiny bit of yolk will prevent whites from whipping. Start over with fresh egg whites if needed.

Can I make this cake without coconut extract?

Absolutely! The coconut milk and shredded coconut provide plenty of flavor. You can double the vanilla extract or add almond extract for a different flavor profile. The cake will still be delicious.

How do I know if my chiffon cake is properly baked?

Look for three signs: the top springs back when lightly touched, the cake pulls slightly from pan sides, and a toothpick inserted in center comes out clean. Don’t open the oven door until at least 20 minutes into baking.

Can I use coconut oil instead of vegetable oil?

Yes, but use refined coconut oil and make sure it’s liquid (not solid) when mixing. Unrefined coconut oil can solidify when mixed with cold ingredients, creating lumps in your batter.

Final Thoughts

This coconut chiffon layer cake with whipped frosting proves that some desserts are worth the extra effort. The incredibly light, moist texture combined with rich coconut flavor and fluffy frosting creates a memorable dessert that guests will be talking about long after the last bite. While the technique might seem complex at first, each step builds on the last to create something truly spectacular.

The beauty of chiffon cakes lies in their versatility—master this coconut version, and you can easily adapt the base recipe for other flavors like lemon, chocolate, or vanilla. The whipped frosting is equally adaptable and much lighter than traditional buttercream, making it perfect for those who prefer less sweet desserts.

Don’t be discouraged if your first attempt isn’t picture-perfect. Chiffon cakes have a learning curve, but the results are so rewarding that you’ll want to make them again and again. Each time you’ll get more comfortable with the folding technique and timing, leading to even better results.

So gather your ingredients, separate those eggs with confidence, and get ready to create a dessert that looks as impressive as it tastes. This coconut chiffon layer cake isn’t just a recipe—it’s your ticket to becoming the baker everyone remembers!