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Classic Moist & Fluffy Southern Coconut Cake with Cream Cheese Frosting

A tall, moist slice of layered coconut cake with white frosting and toasted coconut flakes on top.
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You will create a tender, moist Southern Coconut Cake with layers of fluffy coconut cream cheese frosting and a topping of toasted coconut. This recipe honors tradition while ensuring a reliable, delicious result for your next gathering.

Ingredients

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  • 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 whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut (for cake batter)
  • 1/2 cup cream of coconut (like Coco Lopez)
  • 1/4 cup coconut milk (for cake batter)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup coconut milk (for frosting)
  • 1 1/2 cups sweetened shredded coconut, toasted (for topping)

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, 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, 1 cup milk, vanilla extract, cream of coconut, and 1/4 cup coconut milk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the 1/2 cup of shredded coconut for the cake batter.
  7. Divide the batter evenly between the prepared cake pans.
  8. 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. To make the cream cheese frosting, beat the softened butter and cream cheese together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, mixing until incorporated.
  12. Add the vanilla extract and 1/4 cup coconut milk. Beat on medium speed until the frosting is light and fluffy. Add more powdered sugar or coconut milk if needed to reach your desired spreading consistency.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer.
  14. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining frosting.
  15. Press the toasted shredded coconut onto the top and sides of the cake.
  16. Chill the cake briefly before slicing for cleaner cuts.

Notes

  • To toast coconut, spread the shredded coconut in a single layer on a baking sheet. Bake at 350°F (175°C) for 5 to 10 minutes, watching closely to prevent burning. Stir halfway through.
  • For an extra moist cake, brush the cooled layers lightly with a mixture of 1/4 cup coconut milk and 2 tablespoons of cream of coconut before frosting.
  • This cake is excellent when made a day ahead; store it covered in the refrigerator. Allow it to sit at room temperature for 30 minutes before serving.

Nutrition

Find it online: https://cookerycommand.com/classic-moist-fluffy-coconut-cake-recipe/