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Ultimate Moist Southern Coconut Layer Cake from Scratch

Close-up of a moist slice of coconut cake recipe layered with white frosting and topped with toasted coconut flakes.
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This recipe yields a very moist and fluffy Southern-style coconut layer cake with rich coconut flavor, topped with a creamy coconut cream cheese frosting.

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, room temperature
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut cream (from a can of full-fat coconut milk, chilled)
  • 1 cup sweetened shredded coconut, plus 2 cups for frosting and topping
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon coconut extract

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, 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 crumbs.
  4. In a separate bowl, whisk together the eggs, milk, vanilla extract, and coconut cream.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Fold in 1 cup of shredded coconut by hand.
  7. Divide the batter evenly among the prepared cake pans.
  8. 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. To make the frosting, beat the softened cream cheese and 1/2 cup butter until smooth. Gradually add the sifted powdered sugar until creamy. Beat in the coconut extract and 2 cups of shredded coconut.
  11. Once the cakes are completely cool, frost and stack the layers. Cover the top and sides with the remaining frosting and press extra shredded coconut onto the sides and top for decoration.

Notes

  • For extra moisture, lightly brush the cooled cake layers with a mixture of 1/4 cup coconut milk and 1 teaspoon coconut extract before frosting.
  • Use full-fat canned coconut milk and chill it overnight; scoop out only the thick cream layer from the top for the best results in the batter and frosting.
  • If you prefer a whiter cake, use clear vanilla extract instead of standard vanilla extract.

Nutrition

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