Crumbl Coconut Layer Cake: Martha Stewart Copycat Recipe

Crumbl Cookies teamed up with Martha Stewart this fall to release a limited-time menu. One standout was the Coconut Layer Cake, a soft and creamy coconut dessert inspired by Stewart’s classic style. The menu ran from November 3 to 8, 2025, and fans across the U.S., Puerto Rico, and Canada loved it. The cake became a favorite for its simple, elegant flavor and perfect sweetness.

This collaboration is special because it turns everyday baking into something memorable. Crumbl’s big cookie style mixes with Martha Stewart’s classic techniques to create desserts that feel both cozy and fancy. If you missed trying the cake in stores, making it at home is a great way to enjoy it. In this guide, we’ll look at everything—the main flavors, a step-by-step recipe, nutrition details, and real reviews from people who tried it. Whether you love coconut or just want to know what the excitement is about, this guide gives you clear tips to help you enjoy it or bake your own.

What Is the Crumbl Coconut Layer Cake?

The Crumbl Coconut Layer Cake draws obvious inspiration from Martha Stewart’s iconic coconut layer cake. Stewart’s version features a fluffy yellow cake, a creamy coconut custard filling made with sweetened angel-flake coconut, and a silky seven-minute frosting on the outside. Her technique emphasizes room-temperature ingredients, careful mixing, and patience for chilling to get the right texture.

Crumbl’s version is a fun, oversized dessert that feels more like a small cake than a cookie. It’s rich, soft, and has layers of flavor. You still get the coconut taste, along with a creamy inside and a frosting on top that has a light, fluffy texture similar to the classic seven-minute icing. For more fun, try also Crumbl Classic Fudge Brownie and Martha Stewart’s Chocolate Chip Cookie Thins.

Flavor Profile: Crumbl Martha Stewart Coconut Layer Cake

• Coconut flavor: The cake has a natural coconut taste that isn’t too strong or too sweet.
• Creamy filling: Inside, there is a soft, creamy filling similar to a custard. It feels like Stewart’s recipe but not exactly the same.
• Light sweetness: The frosting is fluffy, soft, and a bit like marshmallow. It adds sweetness without feeling heavy.
• Moist cake: The cake layers are soft, moist, and have a light buttery vanilla flavor instead of a strong coconut flavor.
• Nice texture mix: The coconut flakes give a gentle chew, while the creamy filling stays smooth, making each bite feel well-balanced.

Copycat Recipe: How to Make Crumbl Martha Stewart Coconut Layer Cake at Home

You can recreate this dessert at home and enjoy the collaboration without any time pressure. This homemade version is made for a normal 8-inch cake and serves about 10–12 people. The steps are easy to follow, and most ingredients are basic items you already have at home. It’s great for beginners but still looks impressive for parties. The prep time is around 45 minutes, plus cooling, and the baking time is about 25–30 minutes.

Ingredients

Cake Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp coconut extract
• 3 cups all-purpose flour (or cake flour for extra softness)
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 2 cups shredded coconut

Mousse Ingredients:

• 2 tsp gelatin
• 2 tbsp cold water
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Frosting Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 2-3 tbsp coconut milk

For Topping:

• 1 cup shredded coconut

Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C).
2. Grease three 8-inch cake pans with butter and line the bottoms with parchment paper.
3. In a stand mixer, cream butter and sugar until pale and fluffy (about 3 minutes).
4. Beat in eggs, one at a time, then add coconut extract.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry.
7. Gently fold in shredded coconut.
8. Divide batter evenly among pans and bake 22–25 minutes, or until a toothpick comes out clean.
9. Cool in pans for 10 minutes, then transfer to wire racks.

2. Prepare the Mousse

1. Bloom gelatin in 2 tbsp cold water for 5 minutes, then microwave briefly until dissolved.
2. Whip heavy cream to soft peaks, gradually adding powdered sugar and vanilla.
3. Fold in warm gelatin quickly.
4. Chill mousse until spreadable, about 20 minutes.

3. Toast the Coconut

1. Spread shredded coconut on a baking sheet.
2. Toast in oven at 350°F for 8–10 minutes, stirring halfway, until golden brown.
3. Watch carefully to avoid burning.

4. Make the Frosting

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar 1 cup at a time, mixing well after each addition.
3. Mix in coconut milk until smooth and spreadable.

5. Assemble the Cake

1. Place one cake layer on a stand or serving plate.
2. Spread a layer of mousse evenly over it.
3. Top with the second cake layer and repeat.
4. Frost the exterior smoothly with cream cheese frosting.
5. Press toasted coconut onto the sides and top generously.
6. Chill for 1 hour to set.

Serving Tip: Slice and serve at room temperature for the softest texture and best flavor.

Notes & Tips:

• Using cake flour instead of all-purpose flour makes the cake extra tender.
• Ensure gelatin is fully dissolved before folding into mousse to avoid lumps.
• Watch toasted coconut closely; it browns quickly!

Nutrition Breakdown for Crumbl Martha Stewart Coconut Layer Cake

Here’s a clear breakdown of the nutrition for a regular serving (about 1/12 of a full cake, roughly 120 g). These numbers reflect Crumbl’s standard 2025 reporting for a full slice.

Nutrient	Amount per Serving	% Daily Value*
Calories	700	35%
Total Fat	36g	46%
Saturated Fat	24g	120%
Carbohydrates	90g	33%
Sugars	56g	N/A (added sugars 50g, 100%)
Protein	6g	12%
Sodium	380mg	17%

Note: Based on a 2,000-calorie diet, this treat is high in fats and sugars from butter, cream, and coconut, making it best enjoyed occasionally. For a lighter version, substitute half the butter with Greek yogurt to cut calories by roughly 15%. Coconut contributes healthy medium-chain triglycerides, which support energy, but moderation is essential for balanced enjoyment.

Honest Reviews: What Fans Said About the 2025 Release

The Crumbl Martha Stewart menu has gotten a lot of attention, especially the Coconut Layer Cake, which many people liked. Tasting Table called it “one of the best examples of Crumbl’s desserts living up to the hype,” praising its soft texture and yummy coconut flavor, even in fall. On X (formerly Twitter), user @AshSmart said the collaboration was “amazing” and picked the cake as one of their favorites. Video reviewer @michaelsuarez_ also talked about it in a taste test, saying the soft cake and mousse layers were the best parts of the dessert.

Not everyone liked the coconut flavor. EatingWell said it was “almost nonexistent,” and Yahoo thought it was plain compared to richer treats like chocolate tart. But locals Jo-Ann Santomarco and Miriam Wheeler called it “delicious.” On average, it scores 4.2 out of 5, with fans enjoying its soft, fluffy texture more than its taste. Social media lit up with photos of the golden box, calling it “the prettiest Crumbl drop ever.” If you love coconut, it’s worth a try. If not, stick to the stronger flavors. Next, let’s see which flavor really stole the show this week. For this Visit Crumbl Cookies Flavors Next Week | November, 2025.

Tips for Serving and Storing Your Coconut Layer Cake

Because it is rich, serve in small slices. It goes really well with black coffee or herbal tea. If you keep leftovers in the fridge, let them warm up to room temperature before eating so the frosting softens and the flavors come out. To keep the cake’s texture, store it covered in a cool, dry place, because too much moisture can make the coconut flakes soggy. You can also slice and freeze pieces for later treats.

Frequently Asked Questions