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The Ultimate Moist and Fluffy Scratch Coconut Layer Cake with Cream Cheese Frosting

A tall slice of fluffy coconut cake recipe showing layers of white cake and frosting, topped with toasted coconut flakes.
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This recipe delivers a truly moist and fluffy coconut cake from scratch, layered with rich coconut flavor and topped with a tangy, creamy coconut cream cheese frosting. It is an old-fashioned Southern coconut cake dessert 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 egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup cream of coconut (like Coco Lopez)
  • 1/2 cup unsweetened shredded coconut, packed
  • 1/4 cup coconut milk (full fat, canned)
  • 1 cup unsweetened shredded coconut, toasted, for topping
  • For the Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cream of coconut
  • 1/4 cup unsweetened shredded coconut, packed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 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 sand.
  4. In a separate bowl, whisk together the egg whites, whole milk, vanilla extract, and cream of coconut until just combined.
  5. With the mixer on low, slowly add the wet ingredients to the dry ingredients in three additions, mixing until just combined after each addition. Do not overmix.
  6. Gently fold in the 1/2 cup of unsweetened shredded coconut.
  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.
  9. While the cakes cool, prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until incorporated. Add the vanilla extract and cream of coconut. Beat until the frosting is light and fluffy.
  11. Place one cooled cake layer on a serving plate. Brush the top lightly with the 1/4 cup of coconut milk. Spread about one-third of the frosting over the layer.
  12. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  13. Press the toasted shredded coconut onto the top and sides of the cake for decoration. Allow the cake to set before slicing.

Notes

  • To toast the coconut for topping, spread it on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For extra moisture, you can soak the cooled cake layers with a simple syrup made from equal parts water and sugar, infused with a splash of coconut extract.
  • This recipe makes a bakery style coconut cake that tastes best when served at room temperature.

Nutrition

Find it online: https://cookincorner.com/coconut-cake-recipe/