Print

The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

A close-up view of a moist slice of fluffy coconut cake layered with white frosting and topped with shredded coconut.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a truly delicious classic coconut cake perfect for any celebration. This recipe delivers moist, fluffy layers and rich coconut cream frosting for a bakery-style dessert.

Ingredients

Scale
  • 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
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk (full fat)
  • 1 cup sweetened shredded coconut, plus more for coating
  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1 teaspoon coconut extract
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, cream together the 1 cup of softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the whole milk and coconut milk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the 1 cup of shredded coconut.
  8. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick 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. Prepare the coconut cream frosting: In a large bowl, beat the 1/2 cup softened butter and cream cheese until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  12. Beat in the coconut extract and heavy cream until the frosting is light and fluffy. Add more powdered sugar or cream as needed to reach your desired consistency.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top.
  14. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining coconut cream frosting.
  15. Press extra sweetened shredded coconut onto the top and sides of the cake for a beautiful finish.

Notes

  • For extra moist cake layers, you can lightly brush the cooled layers with a simple syrup made from equal parts sugar and water, infused with a splash of coconut milk.
  • To achieve a true bakery-style look, use a cake comb or offset spatula to create smooth sides and a clean top edge.
  • Toast the shredded coconut lightly in a dry skillet over medium heat for a deeper, nuttier flavor before coating the cake.

Nutrition

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