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Ultimate Moist Southern Coconut Layer Cake Recipe

Close-up of a three-layer slice of moist coconut cake recipe with white frosting and toasted coconut flakes.
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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.

Ingredients

Scale
  • 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

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

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

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