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The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

A tall, moist slice of layered coconut cake with white frosting and toasted coconut flakes.
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Bake a show-stopping, bakery-style coconut layer cake that is incredibly moist and fluffy. This classic Southern coconut cake features tender layers and a dreamy coconut cream frosting, perfect for any celebration.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk (full fat)
  • 1 cup sweetened shredded coconut, plus more for coating
  • 1/2 cup coconut extract (optional, for extra flavor)
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1 teaspoon coconut extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, whole milk, vanilla extract, and coconut milk until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the 1 cup of shredded coconut and the optional coconut extract for the cake layers.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Coconut Cream Frosting: In a large bowl, beat the softened cream cheese and 1/2 cup softened butter until smooth and creamy.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  12. Add the heavy cream and coconut extract. Beat on medium-high speed until the frosting is light and fluffy, about 3 minutes.
  13. Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  14. Place the second layer on top and frost it. Top with the final layer.
  15. Frost the top and sides of the entire cake with the remaining frosting.
  16. Press extra sweetened shredded coconut onto the top and sides of the cake for a beautiful finish. Chill for at least 30 minutes before slicing and serving your homemade coconut cake.

Notes

  • For extra moist cake layers, you can substitute half of the all-purpose flour with cake flour.
  • Toasting the shredded coconut lightly before coating the cake deepens the tropical flavor.
  • If you want a stronger coconut flavor in the cake itself, use coconut milk instead of all the whole milk called for in the batter.

Nutrition

Find it online: https://tastytipster.com/best-moist-fluffy-coconut-cake-recipe/