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Moist Coconut Cake Recipe

Moist Coconut Cake

iamwinfred
This moist coconut cake is a showstopping layer cake with a soft, tender crumb infused with full-fat coconut milk, cream of coconut, and shredded coconut in every layer. Finished with a luscious tangy cream cheese frosting and generously coated in sweet shredded coconut, it's the ultimate tropical celebration cake — rich without being heavy, stunning without requiring professional decorating skills, and even better the day after baking.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 680 kcal

Equipment

  • Two 9-inch round cake pans Or one 9x13-inch pan for a sheet cake
  • Stand mixer Or electric hand mixer
  • Large mixing bowls
  • Rubber spatula
  • Wire cooling racks
  • Offset spatula For frosting the cake; a butter knife can substitute
  • Measuring cups and spoons
  • Sifter or fine-mesh strainer For sifting powdered sugar
  • Parchment paper For lining cake pans
  • Cake turntable (optional) Makes frosting significantly easier
  • Pastry brush (optional) For brushing syrup on layers if desired
  • Kitchen scale (optional) For dividing batter evenly between pans

Ingredients
  

For the Cake

  • 2½ cups all-purpose flour 310g; spoon and level method for measuring
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter 226g; softened to room temperature
  • 2 cups granulated sugar 400g
  • 4 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 1 cup full-fat coconut milk 240ml; well shaken before measuring
  • ½ cup cream of coconut 120ml; such as Coco López — not the same as coconut cream
  • 1 cup sweetened shredded coconut 80g; folded into the batter

For the Cream Cheese Frosting

  • 16 oz full-fat cream cheese 452g; softened to room temperature
  • 1 cup unsalted butter 226g; softened to room temperature
  • 5 cups powdered sugar 600g; sifted before measuring
  • 1 tsp pure vanilla extract
  • ½ tsp coconut extract
  • 1 pinch salt

For the Coconut Coating

  • 2 cups sweetened shredded coconut 160g; toasted or untoasted based on preference

Instructions
 

  • Preheat oven to 350°F (175°C) and position the rack in the center. Grease two 9-inch round cake pans, line the bottoms with parchment paper circles, and grease the parchment.
  • Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.
  • Beat softened butter on medium speed for 1–2 minutes until smooth, then add the granulated sugar and beat on medium-high for 4–5 minutes until pale, fluffy, and nearly doubled in volume. Scrape down the bowl as needed.
  • Add the eggs one at a time on medium-low speed, fully incorporating each before adding the next. Mix in the vanilla extract and coconut extract until combined.
  • Stir together the full-fat coconut milk and cream of coconut in a small bowl or measuring cup until well combined. Set aside.
  • On low speed, alternate adding the dry ingredients (in thirds) and the coconut liquid mixture (in halves), beginning and ending with the dry ingredients. Mix until just combined after each addition — do not overmix.
  • Remove the bowl from the mixer and gently fold in the 1 cup of sweetened shredded coconut using a rubber spatula until evenly distributed.
  • Divide the batter evenly between the prepared pans, smooth the tops, and bake for 28–33 minutes until a toothpick inserted in the center comes out clean and the edges begin to pull away from the pan.
  • Cool the cakes in the pans on wire racks for 15 minutes, then run a knife around the edges, invert onto the racks, peel off the parchment, and cool completely (1–2 hours) before frosting.
  • Beat the cream cheese and butter together on medium speed for 2–3 minutes until smooth and lump-free. Add the sifted powdered sugar one cup at a time on low, then mix in the vanilla extract, coconut extract, and salt. Beat on medium-high for 2 minutes until fluffy.
  • Place the first layer on a serving plate and spread 1–1½ cups of frosting evenly over the top. Set the second layer on top and apply a thin crumb coat of frosting all over the cake. Refrigerate for 20–30 minutes, then apply the remaining frosting smoothly over the top and sides.
  • Working over a baking sheet, press handfuls of shredded coconut onto the sides and top of the frosted cake until fully coated. Refrigerate for at least 30 minutes before slicing.

Notes

  • Room temperature ingredients are essential: Cold butter or eggs cause the batter to curdle and mix unevenly. Pull everything from the refrigerator at least 30–60 minutes before starting.
  • Cream of coconut ≠ coconut cream: Cream of coconut (like Coco López) is sweetened and thick. Coconut cream is unsweetened and will produce a less moist, less flavorful cake. Do not substitute.
  • Measure flour correctly: Spoon flour into the measuring cup and level with a straight edge. Scooping directly compacts the flour and can result in a dry, dense cake.
  • Do not overmix after adding flour: Mix only until the dry ingredients are just incorporated. Overmixing develops gluten and makes the cake tough.
  • Crumb coat is important: The thin first layer of frosting seals in crumbs and gives you a much cleaner final finish. Don't skip chilling after the crumb coat.
  • Toast the coconut coating for more flavor: Spread shredded coconut on a baking sheet and toast at 325°F (160°C) for 5–8 minutes, stirring once, until lightly golden. Watch closely — it burns quickly.
  • Make it a day ahead: This cake genuinely improves overnight as the coconut flavor deepens and the layers settle. Bake, cool, frost, and refrigerate the day before serving.
  • Storage: Keep covered at room temperature for up to 2 days, or refrigerated in an airtight carrier for up to 5 days. Let refrigerated slices come to room temperature for 20–30 minutes before serving.
  • Freezing: Wrap individual slices or unfrosted layers tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Sheet cake variation: Pour the batter into a greased 9x13-inch pan and bake at 350°F for 35–40 minutes for a simpler, casual version of this cake.

Nutrition

Serving: 1SliceCalories: 680kcalCarbohydrates: 82gProtein: 6gFat: 38gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 240mgPotassium: 180mgFiber: 1gSugar: 63gVitamin A: 18IUCalcium: 8mgIron: 6mg
Keyword coconut layer cake, coconut milk cake, cream cheese frosting, easy coconut cake, moist coconut cake
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