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The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

Close-up of a moist slice of 3-layer coconut cake, covered in white frosting and shredded coconut.
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Bake this show-stopping Southern Coconut Cream Cake. You get incredibly moist cake layers, rich coconut flavor, and dreamy coconut cream frosting. This bakery-style cake is perfect for birthdays or holidays.

Ingredients

Scale
  • 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
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup coconut milk (full fat)
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut (for cake batter)
  • 1/2 cup sweetened shredded coconut (for coating)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/4 cup coconut milk (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 1/4 teaspoon salt (for frosting)

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. Give yourself a high-five for getting the dry ingredients mixed!
  4. In a separate bowl, whisk together the eggs, buttermilk, 1/2 cup coconut milk, vanilla extract, and coconut extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the 1 cup of shredded coconut for the cake batter.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 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. This is a great time to put on some music!
  9. While the cakes cool, prepare the coconut cream frosting. Beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until smooth.
  10. Add the 1/2 cup coconut milk, 1 teaspoon coconut extract, and salt to the frosting. Beat until light and fluffy. You are doing great!
  11. Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  12. Place the second layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  13. Press the remaining 1/2 cup of shredded coconut onto the top and sides of the cake for a beautiful finish. Celebrate this moment!

Notes

  • For extra moist cake layers, you can soak the cooled layers lightly with a mixture of 1/4 cup coconut milk and 1 tablespoon sugar before frosting.
  • If you want a true Southern Coconut Cream Cake experience, use cream cheese in the frosting instead of all butter for a slight tang.
  • This cake is best served the day it is made, but you can store leftovers covered at room temperature for up to two days.

Nutrition

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