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The Best Moist & Fluffy Southern Coconut Cream Cake

A tall, moist slice of 3-layer coconut cake with white frosting and toasted coconut flakes on top.
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Bake a truly delicious classic coconut cake perfect for any celebration. This recipe delivers moist, fluffy layers and rich coconut cream frosting that impresses every guest.

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
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk (full fat)
  • 1 cup sweetened shredded coconut (for cake layers)
  • 1 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
  • 1/2 cup sweetened shredded coconut (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
  4. Beat in the eggs one at a time, ensuring each is incorporated before adding the next.
  5. In a separate bowl, whisk together the milk, vanilla extract, and coconut milk.
  6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  7. Fold in the 1 cup of shredded coconut gently.
  8. Divide the batter evenly among the prepared cake pans.
  9. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the coconut cream frosting, beat the cream cheese and 1/2 cup butter together until smooth.
  11. Gradually add the powdered sugar, mixing until combined.
  12. Beat in the coconut extract and heavy cream until the frosting is light and fluffy. Add more heavy cream if needed for spreading consistency.
  13. Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Repeat with the second layer.
  14. Place the final layer on top and frost the entire cake, sides and top.
  15. Press the remaining 1/2 cup of shredded coconut onto the sides and top of the cake.
  16. Chill the cake for at least 30 minutes before slicing and serving for the best texture.

Notes

  • For extra coconut flavor in the layers, you can soak the shredded coconut briefly in a tablespoon of coconut milk before folding it into the batter.
  • If you want a true bakery style coconut cake, use coconut milk instead of regular milk in the cake batter for a richer taste.
  • This cake is wonderful served slightly chilled.

Nutrition

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