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The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

A tempting slice of layered coconut cake covered in white frosting and shredded coconut flakes.
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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 unsweetened coconut milk
  • 1 cup sweetened shredded coconut, finely chopped
  • 1/4 cup coconut extract (for cake layers)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1/2 cup cream cheese, softened
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup coconut extract (for frosting)
  • 1/4 cup heavy cream or milk (as needed for consistency)
  • 2 cups sweetened flaked coconut (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, cream the softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and coconut extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk and unsweetened coconut milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Gently fold in the finely chopped sweetened shredded coconut.
  6. Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the coconut cream frosting: In a large bowl, beat the softened butter and cream cheese until smooth. Gradually add the sifted powdered sugar, beating until combined.
  9. Add the vanilla extract and coconut extract to the frosting. Beat on medium speed until light and fluffy. Add heavy cream or milk one tablespoon at a time if the frosting is too stiff.
  10. Once the cake layers are completely cool, place the first layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  11. Place the second layer on top and spread another layer of frosting. Top with the final cake layer.
  12. Frost the top and sides of the entire cake with the remaining coconut cream frosting.
  13. Press the flaked coconut onto the top and sides of the cake for a beautiful, snowy finish. Chill the cake briefly before slicing and serving.

Notes

  • For extra moist cake layers, you can soak the cooled layers lightly with a simple syrup made from equal parts water and sugar, infused with a splash of coconut extract.
  • If you want a true bakery-style look, use a cake leveler to ensure your layers are perfectly flat before frosting.
  • This cake tastes even better the next day after the flavors have settled.

Nutrition

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