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The Best Moist & Fluffy Southern Coconut Cream Cake

A moist slice of layered coconut cake covered in white frosting and topped with toasted coconut flakes.
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Bake a classic Southern coconut layer cake featuring moist crumb and rich coconut cream frosting.

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
  • 1/2 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, toasted (for cake layers)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1/2 cup heavy cream
  • 1 teaspoon coconut extract
  • 1/4 cup cream cheese, softened
  • 2 cups sweetened flaked coconut, toasted (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg whites, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the 1/2 cup of toasted shredded coconut.
  7. Divide the batter evenly among the prepared pans. 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: Beat the 1 cup of softened butter and cream cheese until smooth.
  10. Gradually add the sifted powdered sugar, alternating with the heavy cream, beating until light and fluffy.
  11. Mix in the coconut extract.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting evenly over the top.
  13. Place the second layer on top and repeat the frosting process. Top with the final layer.
  14. Frost the top and sides of the entire cake with the remaining frosting.
  15. Press the 2 cups of toasted flaked coconut onto the top and sides of the cake.

Notes

  • To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F for 5-8 minutes, watching closely to prevent burning.
  • For extra moisture, you can brush the cooled cake layers lightly with coconut milk before frosting.
  • Use room temperature ingredients for the cake batter and frosting for the best texture.

Nutrition

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