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The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

Close-up of a delicious slice of layered coconut cake with white frosting and shredded coconut topping.
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You can bake a truly delicious, bakery-style coconut layer cake that is moist, fluffy, and full of tropical flavor. This recipe uses simple steps to create a show-stopping dessert perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk (full fat)
  • 1 cup sweetened shredded coconut, plus more for coating
  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon coconut extract
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the 1/2 cup softened butter, eggs, whole milk, vanilla extract, and coconut milk to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth. Stir in the 1 cup of shredded coconut by hand.
  4. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  5. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Prepare the coconut cream frosting: In a medium bowl, beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually add the sifted powdered sugar, beating until combined.
  7. Mix in the coconut extract and heavy cream until the frosting is light and fluffy. Add more powdered sugar if you need a stiffer consistency, or more cream if you want it softer.
  8. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top.
  9. Frost the top and sides of the entire cake with the remaining frosting.
  10. Press the extra shredded coconut onto the top and sides of the cake for a snowy finish. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For extra moist coconut cake layers, you can brush the cooled layers lightly with a mixture of 2 tablespoons of coconut milk and 1 teaspoon of sugar before frosting.
  • Use high-quality, full-fat coconut milk for the best flavor in both the cake and the frosting.
  • If you want a stronger coconut flavor, add 1 teaspoon of coconut extract to the cake batter as well.

Nutrition

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