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The Best Moist and Fluffy Classic Coconut Layer Cake from Scratch

A close-up slice of a moist, three-layer coconut cake recipe covered in white frosting and shredded coconut.
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You can make this old fashioned coconut cake from scratch. This recipe delivers incredibly moist cake layers and a creamy coconut cream cheese frosting, perfect for any celebration.

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 buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk
  • 1 cup sweetened flaked coconut, plus more for coating
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1/4 cup heavy cream

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, 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 sand.
  4. In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and coconut milk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the 1 cup of sweetened flaked coconut by hand.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 25 to 30 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 coconut cream cheese frosting: In a large bowl, beat the softened cream cheese and 1/2 cup softened butter until smooth.
  10. Gradually add the powdered sugar, beating until combined.
  11. Mix in the coconut extract and heavy cream until the frosting is light and creamy.
  12. Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top. Sprinkle with flaked coconut.
  13. Repeat with the second layer. Place the final layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  14. Press extra sweetened flaked coconut onto the top and sides of the cake for a bakery style finish.

Notes

  • For an extra intense coconut flavor, lightly toast the flaked coconut before using it to coat the outside of the cake.
  • If you want a slightly tangier frosting, substitute sour cream for the heavy cream in the frosting recipe.
  • Chill the frosted cake for 30 minutes before slicing to help the layers set.

Nutrition

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