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Southern Coconut Cream Layer Cake

A close-up slice of moist coconut cake recipe layered with white frosting and topped with toasted coconut flakes.
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A recipe for a moist, fluffy, bakery-style coconut layer cake with rich coconut cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut, finely chopped
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup cream of coconut (like Coco Lopez)
  • 1/4 cup coconut milk
  • 1 cup powdered sugar, for cake soak
  • 1 cup unsalted butter, softened, for frosting
  • 8 ounces cream cheese, softened, for frosting
  • 1 teaspoon vanilla extract, for frosting
  • 1/4 cup cream of coconut, for frosting
  • 3 cups sweetened flaked coconut, for topping

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the softened butter to the dry ingredients and beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Gradually add the wet mixture to the dry mixture, beating on medium speed until just combined. Do not overmix.
  5. Gently fold in the finely chopped shredded coconut.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cakes cool slightly in the pans, prepare the soak: In a small saucepan, combine the sweetened condensed milk, cream of coconut, and coconut milk. Heat gently over low heat until warm, stirring until smooth.
  8. Poke holes all over the tops of the warm cakes using a fork or skewer. Brush the warm milk mixture evenly over both cakes. Let the cakes cool completely in the pans on a wire rack.
  9. Prepare the frosting: Beat the softened butter and cream cheese together until smooth and creamy. Gradually beat in the powdered sugar until incorporated. Add the vanilla extract and cream of coconut, beating until light and fluffy.
  10. Once cakes are completely cool, carefully remove them from the pans. Place one layer on a serving plate. Spread a layer of frosting over the top. Place the second layer on top. Frost the top and sides of the entire cake.
  11. Press the sweetened flaked coconut onto the top and sides of the cake. Chill for at least 30 minutes before slicing and serving.

Notes

  • For an extra moist cake, you can use coconut milk instead of buttermilk in the batter.
  • If you prefer a less sweet frosting, reduce the powdered sugar in the frosting by 1/2 cup.
  • To toast the flaked coconut for topping, spread it on a baking sheet and bake at 350 degrees F for 5 to 8 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://sundayflavor.com/coconut-cake-recipe-southern-cream-layer/