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Southern Coconut Cream Layer Cake: Moist and Fluffy

Close-up of a moist slice of coconut cake layered with white frosting and topped with shredded coconut flakes.
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Bake a classic Southern Coconut Cream Layer Cake. This recipe delivers moist, tender cake layers, rich coconut cream filling, and fluffy coconut frosting for a show-stopping dessert perfect for any celebration.

Ingredients

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  • 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, room temperature
  • 1 cup whole milk
  • 1/2 cup coconut cream (from a chilled can of full-fat coconut milk)
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut (for cake layers)
  • 1/2 cup cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/4 cup coconut cream (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • 1 cup sweetened shredded coconut (for coating)

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 circles.
  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, milk, 1/2 cup coconut cream, coconut extract, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Fold in the 1 cup of shredded coconut by hand.
  7. Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 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.
  9. Prepare the frosting: Beat the softened cream cheese and 1/2 cup butter together until smooth. Gradually add the sifted powdered sugar, mixing until combined. Add the 1/4 cup coconut cream, 1 teaspoon coconut extract, and salt. Beat until the frosting is light and fluffy.
  10. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of frosting evenly over the top. Sprinkle with some of the coating coconut. Repeat with the second layer. Top with the final cake layer.
  11. Frost the top and sides of the entire cake with the remaining coconut frosting.
  12. Press the remaining 1 cup of shredded coconut onto the top and sides of the cake for a snowy finish. Allow the cake to set slightly before slicing and serving.

Notes

  • For the best texture, ensure your eggs and milk are at room temperature before mixing the batter.
  • Use full-fat canned coconut milk and chill the can overnight in the refrigerator; the thick cream that rises to the top is what you need for both the batter and the frosting.
  • If you want a stronger coconut flavor in the layers, you can soak the baked, cooled layers with a simple syrup made from coconut water before frosting.

Nutrition

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