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Moist & Fluffy Southern Coconut Cream Layer Cake

Close-up of a moist slice of coconut cake, layered with white frosting and covered in shredded coconut flakes.
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Bake a show-stopping Southern Coconut Cream Layer Cake that is light, fluffy, and full of tropical coconut flavor. This recipe produces incredibly moist cake layers and a rich coconut cream frosting, perfect for any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk (full fat)
  • 1 cup sweetened shredded coconut (for cake batter)
  • 1/2 cup cream of coconut (like Coco Lopez)
  • 1/4 cup granulated sugar (for soaking syrup)
  • 1/4 cup water (for soaking syrup)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup cream cheese, softened (for frosting)
  • 1/2 cup cream of coconut (for frosting)
  • 1 1/2 cups 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.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and coconut milk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the 1 cup of shredded coconut.
  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. While the cakes cool slightly, prepare the soaking syrup: Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Heat until the sugar dissolves. Set aside to cool.
  9. Once cakes are removed from pans and placed on a wire rack, brush the tops of each warm layer generously with the coconut soaking syrup. Let cakes cool completely.
  10. Prepare the coconut cream frosting: Beat the 1 cup of softened butter and cream cheese until smooth. Gradually add the powdered sugar, mixing until combined. Beat in the vanilla extract and 1/2 cup cream of coconut until the frosting is light and fluffy.
  11. Place the first cake layer on a serving plate. Spread a layer of frosting over the top. Sprinkle with some of the reserved shredded coconut.
  12. Top with the second cake layer, frost, and sprinkle with coconut. Repeat with the third layer.
  13. Frost the top and sides of the entire cake with the remaining frosting. Press the remaining shredded coconut onto the sides and top of the cake for a snowy finish.

Notes

  • For extra coconut flavor in the cake layers, use coconut oil instead of butter, though the texture will be slightly different.
  • Chill the frosting for 15 minutes if it becomes too soft while you are assembling the layers.
  • Use unsweetened coconut flakes if you prefer a less sweet overall cake, but adjust the sugar in the soaking syrup if needed.

Nutrition

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