Print

The Ultimate Moist & Fluffy Southern Coconut Cake with Cream Cheese Frosting

A close-up of a fluffy slice of coconut cake recipe layered with white frosting and topped with toasted coconut flakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will bake a consistently moist and fluffy coconut layer cake, rich with tropical flavor, topped with a tangy coconut cream cheese frosting. This old-fashioned recipe delivers bakery-quality results perfect for birthdays or holidays.

Ingredients

Scale
  • For the Cake:
  • 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
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened coconut milk (full fat)
  • 1 cup sweetened flaked coconut, divided
  • For the Coconut Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup cream of coconut (like Coco Lopez)
  • 2 tablespoons milk or heavy cream
  • 1 cup sweetened flaked coconut, for coating

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 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, buttermilk, vanilla extract, and coconut milk until combined.
  5. With the mixer on low, gradually add the wet ingredients to the dry ingredients in three additions, mixing until just combined after each addition. Do not overmix.
  6. Gently fold in 1/2 cup of the sweetened flaked coconut using a spatula.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 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. While the cakes cool, prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until fully incorporated.
  12. Mix in the vanilla extract and cream of coconut until the frosting is light and fluffy. Add milk or cream one tablespoon at a time if the frosting is too stiff.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top.
  14. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  15. Press the remaining 1 cup of sweetened flaked coconut onto the top and sides of the cake.
  16. Chill the cake for at least 30 minutes before slicing for the best texture.

Notes

  • For an extra moist cake, you can soak the cooled layers lightly with 1/4 cup of coconut milk before frosting.
  • To toast the coconut for coating, spread it on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • If you prefer a slightly tangier frosting, substitute the cream of coconut with 1/4 cup of coconut cream and a teaspoon of lemon zest.

Nutrition

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