Fluffy & Moist Coconut Cake
Fluffy & Moist Coconut Cake is a soft three-layer cake made with coconut milk, shredded coconut, and creamy coconut cream cheese frosting.Perfect for birthdays, holidays, and special occasions.A rich homemade coconut dessert that's beautifully light and flavorful
Ingredients
For the Cake
- 2½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter softened
- 1⅔ cups granulated sugar
- 5 large egg whites room temperature
- ½ cup sour cream room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened canned coconut milk
- 1 cup sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup unsalted butter softened
- 8 ounces full-fat cream cheese softened
- 5 cups powdered sugar
- 2 tablespoons canned coconut milk
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ⅛ teaspoon salt
Decoration
- 2 cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the egg whites and mix until combined.
- Beat in the sour cream, vanilla extract, and coconut extract.
- Gradually add the dry ingredients, alternating with the coconut milk, mixing on low speed until just combined.
- Fold in the shredded coconut.
- Divide the batter evenly among the prepared cake pans.
- Bake the Fluffy & Moist Coconut Cake for 21–24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 1 hour before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter and cream cheese until smooth and creamy.
- Add the powdered sugar, coconut milk, vanilla, coconut extract, and salt. Beat until light and fluffy.
- Level the cake layers if needed.
- Place one cake layer on a serving plate and spread about 1 cup of frosting over the top.
- Repeat with the remaining cake layers.
- Frost the top and sides of the cake evenly.
- Press shredded coconut onto the top and sides of the cake.
- Refrigerate for at least 20 minutes before slicing.
Notes
- Full-fat canned coconut milk produces the richest flavor.
- Cake flour creates the softest crumb.
- Toasted coconut adds extra crunch and aroma.
- Decorate with fresh berries or edible flowers for an elegant finish.