Print

Southern Coconut Cream Layer Cake from Scratch

A tall, moist slice of 3-layer coconut cake recipe covered in white frosting and toasted coconut flakes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a moist, fluffy, and tender layer cake featuring rich coconut flavor and a creamy coconut frosting, perfect for celebrations.

Ingredients

Scale
  • 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 whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut, plus more for coating
  • 1/2 cup coconut milk (full fat)
  • 1/4 cup cream cheese, softened
  • 3 cups powdered sugar
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1 teaspoon coconut extract

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 1 cup of softened butter and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, whole milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the 1/2 cup of shredded coconut.
  6. 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.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the frosting: Beat the 1/2 cup of softened butter and cream cheese until smooth. Gradually beat in the powdered sugar until combined.
  9. Mix in the coconut milk and coconut extract until the frosting is light and fluffy. If the frosting is too thin, add more powdered sugar one tablespoon at a time.
  10. Once the cakes are completely cool, frost the layers. Pour the remaining 1/2 cup of coconut milk over the top layer to moisten it slightly.
  11. Frost the top and sides of the cake with the coconut cream cheese frosting.
  12. Press extra shredded coconut onto the sides and top of the cake for decoration.

Notes

  • For an extra moist cake, toast the shredded coconut lightly before adding it to the batter.
  • If you prefer a stronger coconut flavor, substitute regular milk with additional coconut milk in the cake batter.
  • Chill the cake for at least one hour before slicing for cleaner cuts.

Nutrition

Find it online: https://savorandpin.com/coconut-cake-recipe/