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The Best Moist and Fluffy Southern Coconut Cream Layer Cake

Close-up of a fluffy, two-layer slice of moist coconut cake covered in white frosting and shredded coconut.
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Bake a show-stopping, bakery-style coconut layer cake from scratch. This recipe yields incredibly moist cake layers filled with rich coconut cream and covered in fluffy coconut cream cheese frosting.

Ingredients

Scale
  • 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 buttermilk, room temperature
  • 1/2 cup coconut milk (full fat)
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut (for cake layers)
  • 1/2 cup cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/4 cup coconut milk (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 1/4 cup sweetened shredded coconut (for coating)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 8-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, buttermilk, 1/2 cup coconut milk, vanilla extract, and coconut 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 shredded coconut until evenly distributed in the batter.
  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.
  9. Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the coconut cream cheese frosting: Beat the cream cheese and butter together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  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 the first layer on a serving plate. Spread a layer of frosting evenly over the top.
  14. Repeat with the second layer. Top with the final cake layer.
  15. Frost the top and sides of the entire cake with the remaining coconut cream cheese frosting.
  16. Press the remaining 1/4 cup of shredded coconut onto the top and sides of the frosted cake.

Notes

  • For the most moist coconut cake layers, ensure your buttermilk 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 prefer a less sweet frosting, reduce the powdered sugar slightly and add a tablespoon of heavy cream for texture.

Nutrition

Find it online: https://cookingzenith.com/coconut-cake-best-moist-fluffy-southern-recipe/