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The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

Close-up of a moist slice of layered coconut cake, covered in white frosting and toasted coconut flakes.
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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 that will impress everyone.

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)
  • 1 tablespoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut (for cake layers)
  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1/4 cup coconut milk (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 1/4 cup toasted sweetened shredded coconut (for garnish)

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 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, 1 cup whole milk, 1/2 cup coconut milk, coconut extract, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the 1 cup of sweetened shredded coconut for the cake layers.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick 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: Beat the softened cream cheese and 1/2 cup butter together until smooth.
  11. Gradually add the sifted powdered sugar, mixing until combined.
  12. Add the 1/4 cup coconut milk and 1 teaspoon coconut extract. Beat on medium-high speed until the frosting is light and fluffy.
  13. Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top.
  14. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining coconut cream frosting.
  15. Press the toasted shredded coconut onto the top and sides of the cake for a beautiful finish.

Notes

  • For the most moist coconut cake, ensure your milk and eggs are at room temperature before mixing.
  • To toast the shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • This recipe works well for birthdays or holiday gatherings.

Nutrition

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