Eggless Coconut Layer Cake

Recipe created by Chef Surender Sharma

Recipe Ingredients

Ingredient Weight
For the base:
Pillsbury™ Supreme Vanilla 1000 g
Water 600 g
Oil 100 g
For Frosting:
Unsalted butter (room temperature) 225 g
Cream cheese (room temperature) 345 g
Confectioners' Sugar 650 g
Salt 5 g
Pure Vanilla Extract 5 g
Coconut Extract 5 g
Sweetened Shredded Coconut 200 g


For the base:
  1. Add water and premix to a bowl and mix at Speed 1 using the whisk blade for 1-2 minutes.
  2. Scrape the sides and centre of bowl to facilitate even mixing.
  3. Mix further at Speed 2 then Speed 3 for 8-9 minutes.
  4. Now, add oil and mix at Speed 1 for another minute.
  5. Bake at: 160oC-170oC
  6. Bake for: 30 to 35 mins.
For the frosting:
  1. Beat the butter and cream cheese in a large bowl of a mixer on medium-high speed for about 2 minutes until it reaches a smooth consistency.
  2. Reduce the mixer speed to low and beat in half of the confectioners' sugar until combined.
  3. Now, add the remaining confectioners' sugar, salt, vanilla and coconut extract and beat until combined.
  4. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed for about 3 minutes until light and fluffy.
  5. Layer the cake with the prepared frosting.
  6. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.