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Moist Fluffy Layered Coconut Cream Cake

Close-up of a layered slice of moist coconut cake featuring cream filling and a crunchy crumble topping.
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A recipe for a tender, moist coconut layer cake featuring a rich coconut cream cheese frosting and covered in sweet shredded coconut.

Ingredients

Scale
  • 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 full-fat canned coconut milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1/2 cup unsweetened shredded coconut, plus 2 cups for coating

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees 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, sugar, baking powder, and salt.
  3. Add the 1 cup of softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the coconut milk, coconut extract, and vanilla extract.
  5. Add the eggs to the flour mixture one at a time, beating well after each addition. Scrape down the sides of the bowl.
  6. With the mixer on low, slowly pour in half of the coconut milk mixture, mixing until just combined. Mix in the remaining coconut milk mixture until the batter is smooth. Do not overmix.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the frosting: In a large bowl, beat the cream cheese and 1/2 cup butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Mix in the 1/2 cup of shredded coconut.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost. Top with the final layer.
  11. Frost the top and sides of the entire cake with the remaining frosting. Press the 2 cups of shredded coconut onto the top and sides of the cake.

Notes

  • For extra coconut flavor in the layers, soak the shredded coconut coating in 1/4 cup of coconut milk for 15 minutes before using it to coat the cake.
  • If you prefer a whiter cake, use clear vanilla extract instead of standard vanilla extract.
  • Chill the frosted cake for 30 minutes before slicing for cleaner cuts.

Nutrition

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