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The Best Moist & Fluffy Southern Coconut Cream Cake

A thick, moist slice of three-layer coconut cake with white frosting and shredded coconut topping.
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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
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sweetened shredded coconut, plus extra for coating
  • 1/2 cup coconut milk (for cake batter)
  • 1/2 cup coconut extract (for cake batter)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/2 cup cream cheese, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup coconut milk (for frosting)
  • 1/4 cup coconut extract (for frosting)

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.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, milk, vanilla extract, and eggs to the dry ingredients. Beat with an electric mixer on medium speed until just combined. Do not overmix.
  4. Gently fold in the 1 cup of shredded coconut, 1/2 cup of coconut milk, and 1/2 cup of coconut extract until just incorporated.
  5. Divide the batter evenly among the prepared cake pans.
  6. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the coconut cream frosting. Beat the 1 cup of softened butter and cream cheese together until smooth.
  9. Gradually add the sifted powdered sugar, beating until creamy.
  10. Add the vanilla extract, 1/4 cup coconut milk, and 1/4 cup coconut extract. Beat on high speed until the frosting is light and fluffy.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top.
  12. Place the second layer on top and frost again. Place the final layer on top.
  13. Frost the top and sides of the entire cake with the remaining coconut cream frosting.
  14. Press extra shredded coconut onto the top and sides of the cake for a snowy finish. Chill briefly before slicing and serving your homemade coconut cake.

Notes

  • For extra moist cake layers, you can substitute some of the all-purpose flour with cake flour.
  • Toasting the shredded coconut lightly before coating the cake deepens the tropical flavor.
  • If you want a stronger coconut flavor in the cake, soak the shredded coconut in the coconut milk for 15 minutes before adding it to the batter.

Nutrition

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