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The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

A close-up of a moist slice of coconut cake layered with white frosting and topped with 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 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
  • 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)
  • 1/2 cup cream of coconut (like Coco Lopez)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1/2 cup cream cheese, softened
  • 1 teaspoon coconut extract
  • 1/4 cup heavy cream
  • 2 cups sweetened flaked coconut (for coating)

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, baking powder, and salt. Set aside.
  3. In a separate large bowl, cream together the 1 cup of softened butter and 1 1/2 cups of sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the whole milk and 1/2 cup coconut milk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the 1 cup of 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 large bowl, beat the 1 cup of softened butter and cream cheese until smooth. Gradually add the sifted powdered sugar, mixing on low speed until combined.
  11. Add the coconut extract and heavy cream. Beat on medium-high speed until the frosting is light and fluffy. If the frosting is too thick, add a tiny bit more heavy cream.
  12. Once the cakes are completely cool, place the first layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second layer. Place the final layer on top.
  13. Frost the top and sides of the entire cake with the remaining frosting.
  14. Press the 2 cups of flaked coconut onto the top and sides of the cake for a beautiful, snowy finish.
  15. Chill the cake for at least 30 minutes before slicing and serving for the best texture.

Notes

  • For extra moist coconut cake layers, you can brush the cooled layers lightly with a mixture of 1/4 cup cream of coconut and 2 tablespoons of milk before frosting.
  • If you want a stronger coconut flavor, use coconut milk instead of whole milk in the cake batter.
  • This cake is wonderful for birthdays or holidays when you need a show-stopping dessert.

Nutrition

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