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Sasha’s Moist and Fluffy Southern Coconut Cream Cake

A moist slice of fluffy coconut cake layered with white frosting and topped with toasted coconut flakes.
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Bake a truly moist and fluffy Southern Coconut Cake with rich coconut cream frosting. This bakery-style layer cake is perfect for birthdays or any special celebration.

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 buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk (full fat)
  • 1 cup sweetened shredded coconut, plus extra for coating
  • 1/2 cup coconut extract (optional, for intense flavor)
  • For the Coconut Cream Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup cream cheese, softened
  • 1/2 cup coconut milk
  • 1 teaspoon coconut extract
  • Pinch of salt

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 with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and coconut milk until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Stir in the 1 cup of shredded coconut and the optional coconut extract by hand.
  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.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the frosting: Beat the softened butter and cream cheese together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy.
  12. Mix in the 1/2 cup coconut milk, coconut extract, and salt until the frosting is light and spreadable. Add more powdered sugar if it is too thin, or a splash more coconut milk if it is too stiff.
  13. Once the cake layers are completely cool, place the first layer on a serving plate. Spread a generous layer of frosting over the top. Repeat with the second layer.
  14. Place the final layer on top and frost the entire cake, sides and top, with the remaining coconut cream frosting.
  15. Press extra sweetened shredded coconut onto the sides and top of the cake for a beautiful, snowy finish.

Notes

  • For extra moist cake layers, you can lightly brush the cooled layers with a simple syrup made from equal parts sugar and water, infused with a little coconut extract before frosting.
  • If you want a true Southern Coconut Cream Cake, use coconut cream instead of coconut milk in the frosting for a richer flavor.
  • Toasting the shredded coconut lightly before coating the cake adds a deeper, nuttier flavor dimension.

Nutrition

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