Amazing 3 Layer coconut cake recipe

I used to think show-stopping desserts were only possible if you bought them from a fancy bakery, honestly. My early attempts at baking were… well, let’s just say they belonged in the ‘brick’ category I talk about on my About page! But things change when a cake tastes this good. This Ultimate Moist Southern coconut cake recipe is my secret weapon for making people go, “Wow, you made this?!” It’s all about getting that bakery-quality texture—super tender layers that practically melt away—while layering on the richest coconut flavor you can imagine. Forget dry cakes; this is pure joy baked into three perfect tiers.

Why This is the Best Coconut Cake Recipe for Your Celebrations

If you want a coconut cake recipe that stands up at any party, this is the one. Forget those sad, crumbly ones you sometimes get! What makes this the best Southern Coconut Cake comes down to serious moisture infusion and flavor layering. It tastes exactly like something you’d pay too much for at a boutique bakery, but you made it yourself! For anyone looking for a truly Moist Coconut Cake that shines during your easy entertaining, stick with me on this formula.

Achieving Tender Coconut Layers

The secret to those impossibly soft, Tender Coconut Layers isn’t just luck; it’s the coconut milk. Using full-fat canned coconut milk instead of just regular milk really ramps up the richness and keeps the crumb soft. Plus, we use the creaming method we’ll discuss later, which builds structure without getting tough. It just yields the fluffiest result possible!

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The Rich Coconut Cream Cheese Frosting

Honestly, the frosting is half the battle, right? This recipe boasts a Coconut Cream Cheese Frosting that is both tangy and unbelievably smooth. It’s thick enough to hold its shape beautifully when you stack the layers, giving you that stunning, snowy look. It’s far superior to a basic glaze because of that perfect balance—it’s the ultimate Fluffy Coconut Frosting that truly finishes off this amazing coconut cake recipe.

Gathering Ingredients for Your Coconut Cake Recipe From Scratch

Putting together this glorious, Coconut Cake From Scratch means gathering the right bits and bobs. I always lay everything out on the counter before I even think about turning on the mixer; it keeps me organized and stops me from forgetting that crucial teaspoon of extract! We are going all-in on coconut flavor here, so you need top-notch ingredients for the layers, the dreamy frosting, and that gorgeous snowy coating. Don’t skip the full-fat coconut milk—trust me, it’s the true secret weapon here for that supremely Moist Coconut Cake you’re aiming for!

For the Tender Cake Layers

These are the building blocks of our light and fluffy structure:

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 cup full-fat coconut milk (canned)
• 1 teaspoon coconut extract
• 1/2 cup whole milk

For the Fluffy Coconut Frosting

For the best creamy result, make sure your cream cheese and butter are perfectly softened—not melted, just soft enough to press a finger indent in. That’s crucial for a smooth Fluffy Coconut Frosting!

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon coconut extract
• 1/4 cup coconut milk

For Assembly and Shredded Coconut Topping

This is how we finish achieving that incredible Bakery Style Coconut Cake look:

• 1 1/2 cups sweetened shredded coconut

Step-by-Step Instructions for the Ultimate Coconut Cake Recipe

Okay, let’s get down to business! This is the blueprint for your perfect coconut cake recipe. I know baking layers can feel intimidating, but if you follow these steps closely, you’ll feel like a professional baker. Remember that loaf of bread I first perfected? Baking cakes uses that same principle of building texture layer by layer. We need accuracy here, especially with the mixing, so read through everything before you grab your electric mixer!

Preparing the Cake Layers

First thing’s first: get that oven preheated to 350°F (175°C). You want everything ready to go. Grease and flour three 8-inch round cake pans, and then, and this is important for easy release—line the bottoms with parchment paper circles. Don’t skip that step! In your big bowl, whisk the flour, sugar, baking powder, and salt until they’re happy together. Now, add the softened butter and beat it on low speed until it looks like coarse, wet sand. That’s how you know the butter is truly incorporated.

In a separate spot, whisk your eggs, the full 1 cup of canned coconut milk, and the coconut extract. When you bring them together, add about half of your wet mixture to the dry stuff and mix just until it starts combining. Then, add the rest of the wet mixture, plus that extra 1/2 cup of whole milk. Crank the speed up just slightly until the batter looks smooth—that’s about one minute. Seriously, do not overmix; we want tender, not tough!

Baking and Cooling

Divide that beautiful batter evenly between your three pans. Pop them in the oven for about 25 to 30 minutes—gently test them with a toothpick around the 25-minute mark. You want it to come out clean. Once they look done, let them hang out in those pans for exactly 10 minutes. They need a little time to settle down before you carefully flip them out onto a wire rack to cool completely. If you try to frost them warm, well, you know what happens!

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Making the Coconut Cream Cheese Frosting

While those layers are cooling—which they absolutely must do—we make magic happen with the frosting. Get your softened cream cheese and butter beating together until they look creamy and totally smooth. Now, slowly introduce the sifted powdered sugar on a low speed. Once it’s mostly mixed in, switch up to medium speed and beat it until it’s light. Finally, mix in that last teaspoon of coconut extract and the 1/4 cup of coconut milk until you have that perfect Fluffy Coconut Frosting.

Assembling Your Coconut Layer Cake

Time to build! Place your first cooled layer down. Slather on about a cup of that frosting and sprinkle it generously with shredded coconut. Place the second layer on top and repeat that frosting/sprinkle cycle. Then, top with the final cake layer and use the rest of your frosting to completely cover the top and sides—get it smooth!

For that stunning finish, take your remaining homemade cake recipe technique and press the rest of the sweetened shredded coconut all over the exterior. Once it’s fully coated, cover the whole thing and let it chill in the fridge for a good 30 minutes. This helps everything set up before you slice into your magnificent Coconut Layer Cake.

SAVE

Expert Tips for a Perfect Southern Coconut Cake Recipe

You’ve got the main structure down, which is fantastic! But if you want this coconut cake recipe to jump from “really good” to “I need the recipe immediately” status, you need to lean into a couple of extra flavor boosters. I find that these small tweaks really create that truly Rich Coconut Flavor Cake people rave about. It’s all about depth, friends!

Boosting the Coconut Flavor in This Coconut Cake Recipe

If you happen to have some unsweetened shredded coconut lying around—don’t just save it for topping! I highly recommend gently folding about 1/2 cup of the unsweetened stuff right into the finished cake batter before you divide it into the pans. It dissolves slightly while baking, adding incredible moisture and flavor that you just can’t get from the extract alone. It’s subtle but powerful!

Frosting Adjustments and Toasting Coconut

For the frosting, if you want to move just slightly away from pure sweet and add a little complexity, try swapping out that 1/4 cup of coconut milk for buttermilk. It gives the Coconut Cream Cheese Frosting a lovely, slight tang that balances everything out. Also, a huge flavor win: toast your shredded coconut before you press it onto the outside of the cake! Toasting brings out the nuttiness and adds a wonderful little crunch. It takes just a few extra minutes, but the payoff is huge.

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If you have any questions as you bake up this amazing dessert, please feel free to ask when you reach out to me!

Making Ahead and Storing Your Coconut Cake Recipe

Listen, planning for a big party is chaos, so let’s talk about getting ahead! The great thing about this rich coconut cake recipe is that the layers are sturdy. You can bake those three layers, let them cool completely, wrap them tightly in plastic wrap, and freeze them for up to a month. When you’re ready, just thaw them overnight in the fridge.

If you make the Coconut Cream Cheese Frosting a day ahead, store it covered tightly in the fridge. You must let it sit out for about an hour before whipping it up again to get that perfect fluffy texture before assembling the whole cake, though. Once assembled, I always store the final Coconut Layer Cake covered in the fridge. It stays moist for days!

Frequently Asked Questions About This Coconut Cake Recipe

I get asked so many great questions about this coconut cake recipe, especially when people are planning it for holidays or birthdays! It’s smart to ask ahead so you can ensure you get that perfect, show-stopping result every time. Here are the big ones I hear most often about achieving that ultimate moist texture and beautiful finish.

Can I use regular milk instead of coconut milk in the cake layers for this coconut cake recipe?

Oh, you certainly can, but I really wouldn’t recommend it if you want that intense, beautiful tropical flavor! The whole cup of full-fat canned coconut milk is responsible for so much of what makes this cake a spectacular Moist Coconut Cake. If you use regular whole milk, the cake will still bake up fine—it has enough fat from the butter and eggs—but you’ll lose that signature Rich Coconut Flavor Cake note in the crumb. Honestly, that canned milk is worth grabbing!

What is the best way to get a ‘Bakery Style Coconut Cake’ finish?

Achieving that gorgeous, snowy look that screams Bakery Style Coconut Cake is surprisingly easy once you know the trick! The key is not to be stingy with the frosting or the coconut. You must cover every millimeter of the top and the sides with a fairly thick layer of the Coconut Cream Cheese Frosting first. Then, take your sweetened coconut flakes and lightly press them onto the frosting all over. If you want to go truly over the top, try to coat the sides last by dropping handfuls of coconut onto the sides while spinning the cake plate. It looks messy at first, but it creates that perfect blanket effect.

Can I use this recipe to make cupcakes?

Yes, absolutely! This batter makes wonderful Coconut Desserts for Parties in mini form. If you decide to switch to cupcakes, you’ll just need to adjust your timing seriously. Instead of 25 to 30 minutes, they usually bake up perfectly in about 18 to 20 minutes at the same 350°F temperature. Keep an eye on them, and test with a toothpick exactly like you would the big layers!

Essential Equipment for Your Homemade Cake Recipe

You know, part of the joy of making an amazing Homemade Cake Recipe from scratch is using the right tools. It just makes the whole process feel smoother, less like a fight, and totally professional. While I always say you don’t need fancy gadgets, a few key items really help deliver that perfect, tender crumb we are aiming for in this coconut cake recipe.

If you’ve moved past just mixing things in a bowl with a wooden spoon—and for this layered beauty, you really should—an electric mixer is your best friend. Whether that’s a sturdy stand mixer or a good hand mixer, it’s vital for properly creaming that butter and sugar just like we talked about.

Here is the short list of things I always pull out for this Coconut Layer Cake:

• A dependable electric mixer (stand or hand-held).
• Three 8-inch round cake pans. If you only have two, you’ll have to bake in two shifts, which I cover in the storage section near my breakfast cookie recipe post!
• Parchment paper—you absolutely need it to cut those circles out for the bottoms of the pans.
• A sturdy wire cooling rack. Cooling evenly is huge; it stops the bottoms of those moist layers from getting soggy from trapped steam.
• A good offset spatula for spreading that gorgeous Coconut Cream Cheese Frosting evenly without tearing up the top layer of cake.

Having these basics ready means when it’s time to bake, you can focus purely on creating that amazing flavor. No last-minute scrambling! Happy baking!

Serving Suggestions for Your Rich Coconut Flavor Cake

This absolutely show-stopping coconut cake recipe is perfect for any of your big Celebration Cake Ideas, but because it’s so rich with that decadent frosting, you want to balance it when serving. I always suggest keeping the drinks simple!

A crisp cup of black coffee cuts through the sweetness beautifully, or maybe a fizzy, cold glass of sparkling water with a slice of lime or orange really brings out the tropical notes. If you’re serving dessert after a heavy meal, a small slice goes a long way! Don’t forget to share photos of your finished cake with me over on Facebook—I love seeing your results from my easy entertaining recipes!

Estimated Nutrition for This Coconut Cake Recipe

Okay, I know some of you are dedicated label-readers, and since this is a special occasion cake, you might be curious about what goes into those glorious slices! I always calculate these numbers to give you a ballpark idea, but remember, this is an estimate based on the ingredients I sourced. If you use a different brand of cream cheese or add extra coconut on the sides, things will shift a little bit!

This nutritional breakdown is always a good reality check that sometimes the most delicious treats are best enjoyed in moderation, especially when they deliver such a Rich Coconut Flavor Cake experience. Always check the disclaimer on any recipe calculation, but here is the general idea for one slice of this stunning Coconut Layer Cake:

• Serving Size: 1 slice
• Calories: 450 per slice
• Total Fat (including Sat/Trans): 22g (with 14g of that being saturated fat—hello, butter and cream cheese!)
• Carbohydrates: 60g (This includes all that lovely sugar!)
• Protein: 5g
• Sugar: 55g
• Sodium: 250mg
• Cholesterol: 85mg

It’s a treat, for sure, but what a worthy treat it is! If you are making this for holidays or big birthdays, you know it will meet every single expectation for a fantastic Celebration Cake Idea.

Ultimate Moist Southern Coconut Layer Cake Recipe

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Follow this recipe to create a truly moist and fluffy coconut layer cake with rich coconut flavor in the layers, frosting, and topping. This bakery-style dessert is perfect for any celebration.

• Author: purejoyalex
• Prep Time: 30 min
• Cook Time: 30 min
• Total Time: 90 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• For the Cake Layers:
• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 cup full-fat coconut milk (canned)
• 1 teaspoon coconut extract
• 1/2 cup whole milk
• For the Coconut Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon coconut extract
• 1/4 cup coconut milk
• For Assembly and Topping:
• 1 1/2 cups sweetened shredded coconut

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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 circles.
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, 1 cup coconut milk, and 1 teaspoon coconut extract.
5. With the mixer on low, gradually add half of the wet ingredients to the dry ingredients, mixing until just combined. Add the remaining wet ingredients and the 1/2 cup whole milk. Mix on medium speed until the batter is smooth, about 1 minute. Do not overmix.
6. Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 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. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
9. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
10. Beat in the 1 teaspoon coconut extract and 1/4 cup coconut milk until the frosting is light and fluffy.
11. Place one cooled cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Sprinkle generously with shredded coconut.
12. Place the second layer on top and repeat the frosting and coconut layer. Top with the final cake layer.
13. Frost the top and sides of the entire cake with the remaining frosting. Press the remaining shredded coconut onto the top and sides of the cake for a full coating.
14. Chill the cake for at least 30 minutes before slicing and serving.

Notes

• For extra coconut flavor in the layers, you can gently fold 1/2 cup of unsweetened shredded coconut into the finished batter before dividing it into pans.
• If you want a tangier frosting, substitute the 1/4 cup coconut milk in the frosting with an equal amount of buttermilk.
• Toasting the shredded coconut topping before applying it will deepen the flavor and add a nice crunch.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0.5g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg