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Moist and Fluffy Southern Coconut Cake with Cream Cheese Frosting

Close-up of a moist slice of coconut cake layered with white frosting and topped with toasted coconut flakes.
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You will bake a tender, moist Southern coconut layer cake filled with tropical flavor. This recipe uses simple ingredients to create a fluffy cake and a rich cream cheese frosting, making it a showstopper dessert for any gathering.

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 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1 cup sweetened shredded coconut (for batter)
  • 1/2 cup sweetened shredded coconut, toasted (for topping)
  • For Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  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 crumbs.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together the buttermilk, vanilla extract, and 1/2 cup coconut milk.
  6. Gradually add the wet mixture to the dry mixture, beating on medium speed until just combined. Do not overmix.
  7. Fold in the 1 cup of shredded coconut for the batter.
  8. Divide the batter evenly between the prepared cake pans. 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. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar, beating until creamy. Mix in the vanilla extract and 2 tablespoons of coconut milk until the frosting is light and fluffy.
  12. Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
  14. Press the toasted shredded coconut onto the top and sides of the cake.

Notes

  • To toast coconut quickly, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For an extra moist cake, you can brush the cooled layers lightly with a simple syrup made from equal parts sugar and water before frosting.
  • This cake is excellent served the day it is made, but the flavor deepens if you chill it for a few hours before serving.

Nutrition

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