Mile High Coconut Layer Cake with Nutella Buttercream

Mile High Coconut Layer Cake with Nutella Buttercream
A shortcut recipe for an indulgent Mile High Coconut Layer Cake with Nutella Buttercream

Are you ready for my shortcut recipe for Mile High Coconut Layer Cake with Nutella Buttercream? I love layer cakes, just love ’em. There’s nothing like a big slice of layer cake, Netflix, and wine after a long day.

I thought long and hard about what my perfect, food coma-inducing layer cake would be and decided on this Mile High Coconut Layer Cake with Nutella Buttercream. It’s indulgent without being overly sweet, and tastes great with a nice cold glass of milk. I’m warning you now, do not try to eat this cake by yourself; this cake is best shared with many, many friends.

Yields YIELD: 3-layer 9" cake, serves 8-9 people

Mile High Coconut Layer Cake with Nutella Buttercream

20 minPrep Time

2 hrCook Time

2 hr, 20 Total Time

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    Coconut Layer Cake
  • 3 1/2 cups All-purpose Flour
  • 2 ½ tsp. Baking Powder
  • 2 heaping cups shredded Coconut
  • 1 pkg Sugar-free Instant Vanilla Pudding
  • 1 ½ tsp. Salt, divided
  • 4 sticks (2 cups) softened Butter
  • 3 cups Sugar
  • 1 cup unsweetened Coconut Milk
  • 5 Eggs Yolks
  • 4 Egg Whites
  • Nutella Buttercream
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 1/3 cup Nutella
  • 2 tsp Coconut Extract
  • 1 tsp Salt
  • 8 tbsp Heavy Whipping Cream


    Coconut Layer Cake
  1. Preheat the oven to 350 degrees F. Using an electric mixer, whip the egg whites and ¼ tsp. salt until firm. Set aside for later. Grease and flour your 9" cake pan. Pay close attention to the corners.
  2. Mix the first three dry ingredients and remaining salt in a bowl, set aside.
  3. With the mixer, cream the butter and sugar together until light and fluffy. Scrape the bowl and add the egg yolks one at a time, until they are all well blended.
  4. Then alternate adding the dry mixture and the coconut milk until the mixture is smooth. Scrape the bowl and mix again.
  5. Gently fold in the egg whites, taking care not to over work the batter.
  6. Split the batter into two 9" cake pans. Pour the batter into the cake pan and bake for 60-65 minutes.
  7. Insert a toothpick in the middle of the cake to check if the cake is done. The toothpick should come out clean.
  8. Nutella Buttercream
  9. In a stand mixer with the paddle attachment, beat together the butter and powdered sugar on low until well-blended.
  10. Add the Nutella and increase the speed to medium. Beat for two minutes.
  11. Add the coconut extract and salt and whip for an additional 30 seconds.
  12. Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture. Make sure the mixture doesn't curdle.
  13. Generously frost the tops of each layer and stack all three cakes on top of each other. Once all three layers are assembled, frost the entire cake with the rest of the frosting. Sprinkle coconut shavings over the top of the cake.


Frosting adapted from Creamy Nutella Frosting by Sally's Baking Addiction


An indulgent Mile High Coconut Layer Cake with Nutella Buttercream by Butter & Cream.

Oh, and Liz Lemon will help you channel your feelings when someone’s eaten the last slice of cake. Because no matter how much cake you’ve already eaten, you will be very hangry* if someone takes the last slice.

*hangry: hungry + angry