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The Best Moist and Fluffy Southern Coconut Cream Layer Cake

Close-up of a moist slice of coconut cake with white frosting and toasted coconut flakes on top.
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Bake this show-stopping Southern Coconut Cream Layer Cake. It features incredibly moist cake layers, rich coconut cream filling, and fluffy coconut frosting, making it a perfect, dreamy dessert for any celebration.

Ingredients

Scale
  • 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
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk
  • 1 cup sweetened shredded coconut (for cake layers)
  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1/4 cup heavy cream
  • 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.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, whole milk, vanilla extract, and coconut milk to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth. Stir in 1 cup of shredded coconut by hand.
  4. 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. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  5. Prepare the coconut cream cheese frosting: In a separate bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until combined. Beat in the coconut extract and heavy cream until the frosting is light and fluffy.
  6. Once the cake layers are completely cool, place the first layer on a serving plate. Spread a layer of frosting evenly over the top. Sprinkle with a small amount of shredded coconut.
  7. Place the second layer on top and repeat the frosting and coconut sprinkling process. Top with the final cake layer.
  8. Frost the top and sides of the entire cake with the remaining coconut cream cheese frosting. Press the final cup of shredded coconut onto the sides and top of the cake for a bakery style finish.
  9. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For extra moist cake layers, you can lightly brush the cooled layers with a simple syrup made from equal parts water and sugar, heated until dissolved.
  • Use full-fat canned coconut milk for the best flavor and texture in the cake batter.
  • If you want a stronger coconut flavor, toast the shredded coconut used for coating before applying it to the cake.

Nutrition

Find it online: https://cookingbyfelix.com/best-moist-coconut-cake-3-secrets-to-fluff/