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Fluffy & Moist Coconut Cake

Fluffy & Moist Coconut Cake

This Fluffy & Moist Coconut Cake features a supremely moist texture and intense coconut flavor, making it a perfect choice for any occasion.
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Prep Time 35 minutes
Cook Time 22 minutes
Cooling Time 1 hour
Total Time 4 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 425 kcal

Equipment

  • 8-inch cake pans
  • handheld or stand mixer
  • mixing bowls
  • whisk
  • Cake stand
  • icing spatula
  • bench scraper

Ingredients
  

Cake

  • 2.5 cups cake flour spooned & leveled
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cups unsalted butter softened to room temperature
  • 1.67 cups granulated sugar
  • 5 large egg whites at room temperature
  • 0.5 cups sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cups unsweetened canned coconut milk at room temperature
  • 1 cups sweetened shredded coconut

Coconut Cream Cheese Buttercream

  • 1 cups unsalted butter softened to room temperature
  • 8 ounces cream cheese softened to room temperature
  • 5 cups confectioners’ sugar
  • 2 tablespoons canned coconut milk
  • 0.5 teaspoon pure vanilla extract
  • 0.5 teaspoon coconut extract
  • 0.125 teaspoon salt
  • 2 cups sweetened shredded coconut

Instructions
 

Cake Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add egg whites, sour cream, vanilla extract, and coconut extract, beating until combined.
  • With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat until combined, then add shredded coconut.
  • Pour batter evenly into cake pans and bake for 21–24 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in the pans for 1 hour.

Frosting Preparation

  • Beat the butter and cream cheese together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt, mixing until combined.
  • Increase speed to high and beat for 3 minutes, adjusting with more sugar or coconut milk as necessary.

Assembling the Cake

  • Slice the tops of the cakes to create a flat surface. Place the first layer on a cake stand, cover with frosting, and repeat with the second layer.
  • Add the third layer and cover the entire cake with the remaining frosting, then sprinkle coconut on top and sides.
  • Refrigerate the cake for at least 20 minutes before slicing.

Notes

Cake layers can be prepared ahead of time, and both cake and frosting can be frozen for 2–3 months.

Nutrition

Serving: 1sliceCalories: 425kcalCarbohydrates: 58gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 210mgPotassium: 130mgFiber: 1gSugar: 36gVitamin A: 750IUCalcium: 80mgIron: 1mg
Keyword baking, cake recipe, coconut cake, dessert, Moist Cake, special occasions
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