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The Best Moist & Fluffy Southern Coconut Cream Cake

Two slices of fluffy coconut cake layered with white frosting and topped with toasted coconut flakes.
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Bake a show-stopping Southern Coconut Cream Cake that is light, fluffy, and incredibly moist. This bakery-style layer cake features tender coconut-infused layers and a rich, dreamy coconut cream frosting, making it perfect for any celebration.

Ingredients

Scale
  • 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 egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut, finely chopped
  • 1/4 cup coconut extract
  • 1/2 cup coconut milk (from a can, full fat)
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut extract
  • 1/2 cup 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 circles.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the egg whites, milk, vanilla extract, finely chopped coconut, and coconut extract.
  5. Gradually add the wet mixture to the dry mixture in three additions, mixing on medium speed until just combined after each addition. Do not overmix.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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 Frosting: In a large bowl, beat the softened butter, cream cheese, and powdered sugar together until smooth and creamy.
  10. Add the coconut milk, vanilla extract, and coconut extract. Beat on medium-high speed until the frosting is light and fluffy, about 3 minutes.
  11. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Repeat with the second layer. Place the final layer on top.
  12. Frost the top and sides of the entire cake with the remaining frosting.
  13. Gently press the sweetened flaked coconut onto the top and sides of the cake for a snowy finish.
  14. Chill the cake for at least 30 minutes before slicing and serving for the best texture.

Notes

  • For extra moist layers, you can brush the cooled layers lightly with a mixture of 1/4 cup coconut milk and 1 teaspoon coconut extract before frosting.
  • Use full-fat canned coconut milk for the creamiest frosting texture.
  • If you want a stronger coconut flavor, use coconut oil instead of some of the butter in the cake layers, following a 1:1 substitution ratio.

Nutrition

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