Go Back
–+ servings
Fluffy & Moist Coconut Cake

Fluffy & Moist Coconut Cake

This Fluffy & Moist Coconut Cake is a delightful treat perfect for any occasion, featuring a rich coconut flavor and a creamy frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 1 hour
Total Time 1 hour 54 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • Stand Mixer
  • Cake pans
  • mixing bowl
  • Parchment Paper
  • Spatula
  • Serrated knife
  • cake stand
  • bench scraper

Ingredients
  

Cake Ingredients

  • 2.5 cups cake flour spooned & leveled
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cup unsalted butter softened to room temperature
  • 1.67 cups granulated sugar
  • 5 large egg whites at room temperature
  • 0.5 cup sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup unsweetened canned coconut milk at room temperature
  • 1 cup sweetened shredded coconut

Coconut Cream Cheese Buttercream

  • 1 cup unsalted butter softened to room temperature
  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 5 cups confectioners’ sugar
  • 2 tablespoons canned coconut milk
  • 0.5 teaspoon pure vanilla extract
  • 0.5 teaspoon coconut extract
  • 0.125 teaspoon salt
  • 2 cups sweetened shredded coconut

Instructions
 

Cake Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a mixer, beat the butter and sugar together until smooth and creamy, about 2 minutes. Add egg whites, sour cream, vanilla extract, and coconut extract. Beat until combined.
  • Slowly add the dry ingredients and coconut milk, beating on low speed until combined. Add shredded coconut and whisk by hand to ensure no lumps.
  • Pour batter into cake pans and bake for 21–24 minutes. Allow cakes to cool for 1 hour in pans, then remove to cool completely.

Frosting and Assembly

  • In a bowl, beat butter and cream cheese until creamy. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt; beat for 3 minutes.
  • Slice a thin layer off the tops of the cakes to create a flat surface. Place one layer on a cake stand and cover with frosting. Repeat with other layers.
  • Spread remaining frosting over the cake and sprinkle coconut on top and sides.
  • Refrigerate cake for at least 20 minutes before slicing.
  • Store leftover cake tightly in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 4gFat: 22gSaturated Fat: 14gCholesterol: 60mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 42gVitamin A: 8IUCalcium: 2mgIron: 4mg
Keyword birthday cake, coconut cake, Dessert, fluffy cake, frosting, Moist Cake
Tried this recipe?Let us know how it was!