Print

The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

A tall, moist slice of coconut cake with white frosting and toasted coconut flakes on top and sides.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a show-stopping Southern Coconut Cream Cake. This recipe yields incredibly moist cake layers and a dreamy coconut cream frosting, perfect for any celebration.

Ingredients

Scale
  • 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, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk
  • 1 cup sweetened shredded coconut, packed (for cake layers)
  • 1 1/2 cups unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1/2 cup cream cheese, softened
  • 1 teaspoon coconut extract
  • 1/4 cup heavy cream
  • 1 cup sweetened shredded coconut, toasted (for garnish)

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, vanilla extract, and coconut milk.
  5. Gradually add the wet ingredients to the dry ingredients in three additions, mixing well after each addition until just combined. Do not overmix.
  6. Fold in the 1 cup of sweetened shredded coconut gently by hand.
  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 frosting: In a large bowl, beat the 1 1/2 cups of 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 heavy cream until the frosting is light and spreadable.
  12. Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top.
  13. Place the second layer on top. Frost the top and sides of the entire cake with the remaining coconut cream frosting.
  14. Press the toasted shredded coconut onto the top and sides of the cake for a bakery style finish.

Notes

  • For the moistest cake, ensure your butter, eggs, and milk are at true room temperature before mixing.
  • To toast the shredded coconut, spread it in a single layer 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 in the layers, substitute 1/4 cup of the whole milk with additional coconut milk.

Nutrition

Find it online: https://alchemychef.com/best-moist-fluffy-coconut-cake-recipe/