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Classic Moist Coconut Layer Cake with Cream Cheese Frosting

A tall, moist slice of layered coconut cake with white frosting and toasted coconut flakes on a white plate.
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Bake a moist and fluffy coconut layer cake from scratch, topped with rich, homemade coconut cream cheese frosting and covered in shredded coconut.

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
  • 1/2 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk (full fat)
  • 1 cup sweetened shredded coconut, plus 2 cups for topping
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 1/4 cup cream or milk (for frosting consistency)

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, sugar, baking powder, and salt.
  3. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg whites, whole milk, vanilla extract, and coconut milk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in 1 cup of sweetened shredded coconut.
  7. Divide the batter evenly between the prepared 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 frosting: Beat the 1/2 cup butter and cream cheese together until smooth. Gradually add the sifted powdered sugar, mixing until combined.
  10. Add the coconut extract and mix well. If the frosting is too stiff, add cream or milk one tablespoon at a time until you reach a spreadable consistency.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top. Place the second layer on top.
  12. Frost the top and sides of the entire cake with the remaining frosting.
  13. Press the remaining 2 cups of shredded coconut onto the top and sides of the cake.

Notes

  • For extra coconut flavor in the layers, substitute 1/4 cup of the whole milk with additional coconut milk.
  • To toast the shredded coconut topping, spread it on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • Use room temperature ingredients (eggs, milk, butter) for the cake batter to ensure a light and uniform crumb structure.

Nutrition

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