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Fluffy & Moist Coconut Cake Recipe

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★★★★★

4.6 from 241 reviews

This Fluffy & Moist Coconut Cake is a tropical delight featuring a tender cake layered with creamy coconut-infused frosting and topped with sweet shredded coconut. Perfectly balanced with a hint of coconut extract and milk, this cake is a beautiful centerpiece for any celebration or special occasion.

Ingredients

Scale

For the Cake:

  • 2 and 1/2 cups (285g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (330g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature
  • 1 cup (80g) sweetened shredded coconut

For the Frosting:

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 5 cups (600g) confectioners’ sugar
  • 2 Tablespoons (30ml) canned coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 2 cups (160g) sweetened shredded coconut (for decorating)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans and line them with parchment paper rounds, then grease the parchment paper to ensure the cakes release easily after baking.
  2. Combine Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as needed.
  4. Add Wet Ingredients: Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Continue beating until fully incorporated. The mixture may look curdled due to combining solid butter with various textures. Scrape down the bowl again.
  5. Incorporate Dry Ingredients and Coconut Milk: With the mixer on low speed, gradually add the dry ingredients and the unsweetened coconut milk. Beat on low until just combined, then stir in the shredded coconut by hand to ensure no lumps of butter remain and the texture is even.
  6. Bake the Cake Layers: Divide the batter evenly among the prepared pans (weigh if desired for accuracy). Bake for 21–24 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans on a rack for 1 hour, then turn them out onto the rack to cool completely before frosting.
  7. Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Gradually add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt while mixing on low speed, then increase to high and beat for 3 minutes. Adjust consistency by adding more sugar if too thin or more coconut milk if too thick, and balance sweetness with extra salt if needed.
  8. Assemble the Cake: Using a large serrated knife, level the tops of the cooled cakes by slicing off any domed layers. Place one cake layer on your serving plate or cake stand. Spread about 1 heaping cup (250–300g) of frosting evenly on top. Repeat with the second layer, then place the third layer on top.
  9. Frost and Decorate: Spread the remaining frosting evenly over the top and sides of the cake, using an icing spatula and bench scraper for a smooth finish. Sprinkle sweetened shredded coconut over the top and sides, pressing gently to adhere. Expect some messiness—this adds to the charm and rustic feel of the decoration.
  10. Chill and Serve: Refrigerate the assembled cake for at least 20 minutes to help it set for cleaner slices. Store any leftovers tightly covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Ensure all ingredients (butter, egg whites, sour cream, coconut milk) are at room temperature for best texture and mixing results.
  • Using parchment paper rounds makes removing cake layers easier and reduces the risk of breaking.
  • Leveling the cake layers before frosting ensures a stable, even cake.
  • Adjust frosting consistency by varying sugar and coconut milk amounts to get your preferred spreadability.
  • Refrigerating the cake before slicing helps maintain clean slices and better shape.
  • Leftover frosting can be stored in the refrigerator and used within 3-4 days; bring to room temperature before reusing.

Keywords: Coconut Cake, Moist Cake, Fluffy Cake, Cream Cheese Frosting, Tropical Cake, Coconut Dessert

Find it online: https://servedbynora.com/fluffy-and-moist-coconut-cake-recipe/