Print

Southern Coconut Cream Layer Cake: Moist and Fluffy

A tall slice of three-layer coconut cake with white frosting and toasted coconut flakes on the side.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a show-stopping Southern Coconut Cream Layer Cake with tender, moist layers and rich coconut cream cheese frosting. This bakery-style dessert is perfect for celebrations.

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

Instructions

  1. Preheat your oven to 350 degrees F. 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. Beat with an electric mixer 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. With the mixer on low, gradually add the wet ingredients to the dry ingredients in three additions, mixing until just combined after each addition. Scrape down the sides of the bowl.
  6. Beat the batter on medium speed for two minutes. Gently fold in the 1 cup of toasted flaked coconut.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a wooden pick 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.
  9. Prepare the coconut cream cheese frosting: Beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until fluffy.
  11. Add the coconut extract and heavy cream. Beat until the frosting is light and spreadable.
  12. Once the cake layers are completely cool, place the first layer on a serving plate. Spread with a layer of frosting. Repeat with the second layer.
  13. Place the final layer on top and frost the top and sides of the entire cake.
  14. Press the remaining 1 1/2 cups of flaked coconut onto the top and sides of the cake for a snowy finish.

Notes

  • To toast the flaked coconut, spread it on a baking sheet and bake at 350 degrees F for 5 to 8 minutes, watching constantly to prevent burning.
  • For extra coconut flavor in the layers, substitute 1/4 cup of the buttermilk with additional coconut milk.
  • Chill the frosted cake for 30 minutes before slicing to help the layers set firmly.

Nutrition

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