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The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

Cross-section of a moist coconut cake showing layers of white cake and frosting, topped with toasted coconut flakes.
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Bake a show-stopping Southern Coconut Cream Cake that features incredibly moist layers, rich coconut flavor, and a dreamy, fluffy coconut frosting. This bakery-style cake is perfect for birthdays or holidays.

Ingredients

Scale
  • 1 3/4 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, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk
  • 1 cup sweetened shredded coconut (for cake layers)
  • 1/2 cup unsweetened shredded coconut (for coating)
  • For the Coconut Cream Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup heavy cream
  • 1 teaspoon coconut extract
  • 1/4 cup cream cheese, softened
  • 1/2 cup sweetened shredded coconut

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, buttermilk, vanilla extract, and coconut milk until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the 1 cup of sweetened shredded coconut using a spatula.
  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. Prepare the Coconut Cream Frosting: In a large bowl, beat the softened butter and cream cheese until light and fluffy.
  11. Gradually add the sifted powdered sugar, beating until smooth.
  12. Add the heavy cream and coconut extract. Beat until the frosting is light and creamy. If the frosting is too thick, add a tablespoon more cream.
  13. Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top.
  14. Place the second layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  15. Press the 1/2 cup of unsweetened shredded coconut onto the top and sides of the cake for a snowy finish.

Notes

  • For the most moist coconut cake, ensure your buttermilk and eggs are at room temperature before mixing.
  • To toast the shredded coconut for topping, spread it on a baking sheet and bake at 350°F for 5-8 minutes, watching closely until golden brown.
  • You can substitute coconut cream for heavy cream in the frosting for an even stronger tropical flavor.

Nutrition

Find it online: https://cravybite.link/best-moist-fluffy-coconut-cake-recipe/