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The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

Close-up of a moist, fluffy slice of three-layer coconut cake covered in white frosting and shredded coconut.
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Bake a truly delicious classic coconut cake perfect for any celebration. This recipe yields moist, fluffy layers and a rich coconut cream frosting that will impress your guests.

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
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk (full fat)
  • 1 cup sweetened shredded coconut (for cake batter)
  • 1 cup sweetened shredded coconut (for coating)
  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 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 three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In the bowl of a stand mixer, beat the 1 cup softened butter and 1 1/2 cups granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. In a separate bowl, whisk together the whole milk and 1/2 cup coconut milk.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of wet). Mix until just combined after each addition. Do not overmix.
  7. Gently fold in the 1 cup of sweetened shredded coconut.
  8. Divide the batter evenly among the prepared cake pans. 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 clean mixer bowl, beat the softened cream cheese and 1/2 cup softened butter until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy.
  12. Beat in the coconut extract and heavy cream until the frosting is smooth and spreadable. If the frosting is too thick, add cream one teaspoon at a time.
  13. Once the cake layers are completely cool, place one layer on your serving plate. Spread a layer of frosting over the top.
  14. Place the second layer on top and spread with frosting. Repeat with the third layer.
  15. Frost the top and sides of the entire cake with the remaining frosting.
  16. Press the remaining 1 cup of sweetened shredded coconut onto the top and sides of the cake. Chill for at least 30 minutes before slicing and serving this bakery style coconut cake.

Notes

  • For extra moist coconut cake layers, you can brush the cooled layers lightly with a mixture of coconut milk and a splash of rum before frosting.
  • Toasting the shredded coconut lightly in a dry pan before coating the cake deepens the tropical flavor.
  • If you prefer a slightly tangier frosting, substitute 1/4 cup of the heavy cream with buttermilk.

Nutrition

Find it online: https://blissbatter.com/coconut-cake/