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Ultimate Moist and Fluffy Homemade Coconut Cake with Cream Cheese Frosting

Close-up of a moist slice of layered coconut cake recipe covered in white frosting and toasted coconut flakes.
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This recipe delivers a truly moist and fluffy coconut cake from scratch, featuring layers infused with coconut flavor and topped with a rich, creamy coconut cream cheese frosting. It brings Southern charm to your table for any celebration.

Ingredients

Scale
  • 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
  • 1 cup whole milk
  • 1/2 cup coconut cream (from a can of full-fat coconut milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut (for batter)
  • 1/2 cup sweetened shredded coconut (for topping, toasted)
  • For Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 tablespoons milk or cream

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 crumbs.
  4. In a separate bowl, whisk together the eggs, whole milk, coconut cream, vanilla extract, and coconut extract until combined.
  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 for the batter.
  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. While the cakes cool, prepare the frosting: Beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar, mixing until fully incorporated. Beat in the vanilla extract, coconut extract, and milk until the frosting is light and fluffy.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  13. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  14. Press the reserved 1/2 cup of shredded coconut onto the top and sides of the cake. For extra flavor, toast this coconut lightly before applying.
  15. Chill the cake briefly before slicing for cleaner cuts.

Notes

  • To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • For an extra coconut flavor boost, you can soak the cooled cake layers with a simple syrup made from equal parts water, sugar, and coconut milk before frosting.
  • This cake pairs well with a cup of coffee or a glass of cold milk.

Nutrition

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