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Southern Coconut Cream Layer Cake

Close-up of a moist slice of fluffy coconut cake layered with white frosting and topped with toasted coconut flakes.
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Bake a moist, fluffy Southern Coconut Cream Layer Cake. This show-stopping dessert features tender coconut-infused layers, rich coconut cream filling, and fluffy coconut frosting, 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
  • 1 cup buttermilk
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 1/2 cups sweetened flaked coconut, for cake layers
  • 1 cup powdered sugar, for frosting
  • 8 ounces cream cheese, softened, for frosting
  • 1/2 cup unsalted butter, softened, for frosting
  • 1/4 cup coconut milk, for frosting
  • 1 teaspoon coconut extract, for frosting
  • 1 cup sweetened flaked coconut, for coating

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, buttermilk, 1/2 cup coconut milk, vanilla extract, and coconut extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in 1 1/2 cups of flaked coconut.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 25 to 30 minutes, or until a toothpick 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 frosting: Beat the powdered sugar, softened cream cheese, and 1/2 cup butter until smooth and creamy.
  10. Add the 1/4 cup coconut milk and 1 teaspoon coconut extract to the frosting. Beat until light and fluffy.
  11. Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second layer.
  12. Place the final cake layer on top and frost the entire cake with the remaining frosting.
  13. Press the remaining 1 cup of flaked coconut onto the sides and top of the cake for a snowy finish.

Notes

  • For extra moist cake layers, you can substitute whole milk for the buttermilk if needed, but buttermilk adds a desirable slight tang.
  • To toast the shredded coconut for garnish, spread it on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • This cake tastes best when chilled for at least one hour after frosting to allow the cream cheese frosting to set.

Nutrition

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