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Moist and Fluffy Southern Coconut Cake with Cream Cheese Frosting

A tempting slice of layered coconut cake with white frosting and toasted coconut flakes sits on a small plate.
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This classic Southern Coconut Cake delivers a light crumb and rich coconut flavor. We use a simple recipe to create a moist layer cake topped with a velvety cream cheese frosting, making it a show-stopping dessert for any gathering.

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 whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk (full fat)
  • 1 cup sweetened shredded coconut, plus 2 cups for coating
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-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 eggs, milk, vanilla extract, and 1/2 cup 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 sweetened 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. Prepare the frosting: Beat the softened cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar, mixing until combined. Add the vanilla extract and 1/4 cup coconut milk. Beat until the frosting is light and fluffy.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top.
  12. Place the second cake layer on top. Frost the top and sides of the entire cake.
  13. Press the remaining 2 cups of shredded coconut onto the top and sides of the cake. For extra flavor, lightly toast some of the coconut before applying.
  14. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For an extra moist coconut cake, use coconut milk in place of some of the regular milk in the cake batter.
  • To toast the coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • This recipe works well as a classic birthday cake alternative when you want a tropical flavor.

Nutrition

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