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The Ultimate Moist and Fluffy Homemade Coconut Layer Cake with Cream Cheese Frosting

Close-up of a moist slice of coconut cake recipe, layered with white frosting and topped with shredded coconut flakes.
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You make this classic Southern coconut cake from scratch for a moist and fluffy texture. This recipe features rich coconut flavor and a creamy coconut cream cheese frosting, perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened coconut milk (full fat)
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened flaked coconut, plus more for coating
  • 1 teaspoon coconut extract
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup coconut milk
  • 1 teaspoon coconut extract

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. In a separate bowl, whisk together the 1 cup of coconut milk, softened butter, eggs, vanilla extract, and 1 teaspoon of coconut extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Beat with an electric mixer on medium speed until just smooth. Do not overmix.
  5. Gently fold in the 1/2 cup of sweetened flaked coconut.
  6. Divide the batter evenly between the prepared cake pans.
  7. 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. While the cakes cool, prepare the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, alternating with the 1/4 cup of coconut milk and 1 teaspoon of coconut extract, beating until the frosting is light and creamy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top. Place the second layer on top.
  11. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
  12. Press extra sweetened flaked coconut onto the top and sides of the cake for a decorative finish.

Notes

  • For an extra moist cake, you can soak the cooled layers lightly with a simple syrup made from equal parts sugar and water, flavored with a splash of coconut extract before frosting.
  • To toast the coconut flakes for garnish, spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • If you want a stronger coconut flavor, substitute 1/4 cup of the all-purpose flour with fine, unsweetened coconut flour.

Nutrition

Find it online: https://cheffinity.com/coconut-cake-recipe-moist-fluffy-homemade/