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Moist and Fluffy Southern Coconut Cake Recipe

A slice removed from a fluffy, layered coconut cake recipe covered in white frosting and toasted coconut flakes.
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You will make a layered coconut cake from scratch that is incredibly moist and fluffy, featuring a rich coconut cream cheese frosting. This bakery-style dessert brings tropical flavor to your table.

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
  • 1 cup whole milk
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut (for cake batter)
  • 1 1/2 cups (3 sticks) unsalted butter, softened (for frosting)
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon coconut extract
  • 1/4 cup coconut milk (for frosting)
  • 2 cups sweetened flaked coconut, toasted (for topping)

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, whole milk, unsweetened coconut milk, coconut extract, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Fold in the 1 cup of sweetened flaked coconut for the cake batter.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the Coconut Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy.
  11. Beat in the coconut extract and 1/4 cup of coconut milk until the frosting reaches a spreadable consistency. Add more coconut milk, one teaspoon at a time, if needed.
  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 toasted shredded coconut flakes onto the top and sides of the cake.

Notes

  • To toast the coconut, spread the flakes on a baking sheet and bake at 350°F (175°C) for 5 to 10 minutes, watching closely to prevent burning.
  • For an extra moist cake, you can soak the cooled layers lightly with a mixture of 1/4 cup coconut milk and 1 tablespoon simple syrup before frosting.
  • This recipe makes a decadent coconut dessert perfect for holidays or celebrations.

Nutrition

Find it online: https://mayaplate.com/coconut-cake-recipe/