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The Best Moist & Fluffy Southern Coconut Cream Cake

Close-up of a moist slice of fluffy coconut cake layered with white frosting and covered in shredded coconut.
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Bake a truly delicious classic coconut cake perfect for any celebration. This recipe delivers moist, fluffy layers and rich coconut cream frosting for a bakery-style dessert.

Ingredients

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  • 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
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk
  • 1 cup sweetened shredded coconut, plus more for coating
  • 1/2 cup coconut extract
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

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, sugar, baking powder, and salt.
  3. Add the softened butter and mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, whole milk, vanilla extract, and 1/2 cup unsweetened coconut milk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the 1 cup of shredded coconut and coconut extract by hand.
  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. 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 Frosting: In a large bowl, beat the 1 cup of butter and cream cheese until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the 1/4 cup coconut milk, vanilla extract, and salt. Beat on medium-high speed until the frosting is light and fluffy.
  12. Once the cake layers are completely cool, place the first layer on a serving plate. Spread a generous layer of frosting over the top.
  13. Sprinkle with extra shredded coconut. Repeat with the second layer.
  14. Top with the final cake layer and frost the top and sides of the entire cake.
  15. Press extra shredded coconut onto the top and sides of the cake for a beautiful finish.

Notes

  • For the most moist coconut cake, make sure your butter and eggs are at room temperature before mixing.
  • You can toast the shredded coconut lightly before coating the cake for a deeper flavor.
  • If you want a stronger coconut flavor in the layers, soak the baked layers with a simple syrup made from coconut milk and sugar before frosting.

Nutrition

Find it online: https://spoonfulsnap.com/coconut-cake-moist-fluffy-southern-cream/