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The Best Moist and Fluffy Old-Fashioned Coconut Cake Recipe

Close-up of a moist slice of coconut cake recipe layered with white frosting and covered in toasted coconut flakes.
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This recipe creates a truly moist coconut cake from scratch with fluffy layers and a creamy coconut cream cheese frosting. It brings Southern charm to your table for any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 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
  • 1/2 cup coconut milk (full fat)
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut (for batter)
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1 teaspoon coconut extract (for frosting)
  • 1/4 cup heavy cream
  • 1 1/2 cups sweetened shredded coconut, toasted (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-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 cup of 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, coconut milk, vanilla extract, and coconut extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the 1 cup of sweetened shredded coconut for the batter.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the coconut cream cheese frosting: Beat the softened cream cheese and 1/2 cup softened butter together until smooth.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  11. Add the coconut extract and heavy cream. Beat until the frosting is light and fluffy.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top.
  13. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  14. Press the toasted shredded coconut onto the top and sides of the cake.

Notes

  • For the best texture, ensure your butter, eggs, and milk are at room temperature before starting the cake batter.
  • To toast the coconut for coating, spread it on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • If you want an extra moist cake, consider poking holes in the cooled layers and drizzling a small amount of coconut milk over them before frosting.

Nutrition

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