Description
A traditional yet modern take on coconut cake that’s moist, flavorful, and surprisingly simple to make. Perfect for celebrations or your next weekend bake.
Ingredients
2 ¾ cups cake flour
1 tbsp baking powder
1 tsp baking soda
½ tsp sea salt
¾ cup unsweetened canned coconut milk
½ cup coconut cream
1 tsp pure vanilla bean
1 tsp coconut extract
1 cup granulated sugar
1 cup organic cane sugar
4 large eggs
1 ⅓ cups unsalted butter
1 ½ cups sweetened shredded coconut
1 block (8 oz) cream cheese
½ cup unsalted butter
4 cups powdered sugar
1 tsp coconut extract
2 tsp vanilla bean
1 cup shredded coconut for topping
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Whisk flour, baking soda, baking powder, and salt in a mixing bowl.
In a separate bowl, cream butter and sugars until fluffy, then add eggs one at a time.
Mix in vanilla and coconut extract along with coconut milk and cream.
Gradually blend wet and dry mixes, then fold in shredded coconut.
Divide batter evenly into pans and bake for 30–35 minutes.
Cool completely before frosting with cream cheese and coconut buttercream.
Press extra coconut flakes along the frosted edges and top with more coconut if desired.
Notes
Brushing cooled layers with coconut simple syrup helps retain moisture.
For a less sweet version, substitute unsweetened coconut flakes.
Wrap layers and rest overnight for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Nutrition
- Calories: 390
- Fat: 24g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: coconut cake, southern coconut cake, moist coconut dessert, gluten-free coconut variation