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Ultimate Moist Southern Coconut Layer Cake

A moist slice of layered coconut cake recipe with white frosting and toasted coconut flakes.
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A recipe for a tender, fluffy coconut layer cake made from scratch, featuring a rich coconut milk batter and a creamy coconut frosting.

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 full-fat coconut milk (canned)
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut, plus more for coating
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1/4 cup coconut cream (thick part from canned coconut milk)
  • 1 teaspoon coconut extract

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.
  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, coconut milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined and smooth. Do not overmix.
  6. Gently fold in the 1 cup of flaked coconut.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick 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. To make the frosting, beat the 1/2 cup softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the coconut cream and coconut extract, beating until smooth and fluffy.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread with frosting. Repeat with the second layer. Top with the third layer.
  12. Frost the top and sides of the entire cake. Press extra flaked coconut onto the sides and top for decoration.

Notes

  • For extra moist layers, use room temperature ingredients for the batter.
  • Chill the frosted cake for 30 minutes before slicing for cleaner cuts.
  • You can substitute buttermilk for the coconut milk if you prefer a slightly tangier flavor, but add 1 teaspoon of coconut extract to the batter.

Nutrition

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