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Southern Coconut Cream Layer Cake from Scratch

A moist slice of layered coconut cake recipe covered in white frosting and toasted coconut flakes.
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Bake a show-stopping, bakery-style coconut layer cake that is incredibly moist, soft, and full of rich coconut flavor. This recipe uses a from-scratch method for tender layers and a creamy coconut frosting.

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 egg whites, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened flaked coconut, plus more for coating
  • 1/2 cup coconut milk (full fat)
  • 1/2 cup cream cheese, softened
  • 3 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon coconut extract
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the egg whites, buttermilk, vanilla extract, and coconut extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the 1 cup of sweetened flaked coconut.
  7. Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the coconut milk soak: Heat the 1/2 cup of coconut milk until warm. Poke holes all over the tops of the cooled cake layers using a skewer or fork. Brush or drizzle the warm coconut milk evenly over all layers. Let the layers absorb the liquid completely.
  10. Prepare the coconut cream cheese frosting: In a large bowl, beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually add the powdered sugar, mixing until combined. Add the coconut extract and heavy cream. Beat on medium-high speed until the frosting is light and fluffy.
  11. Assemble the cake: Place one layer on a serving plate. Spread a generous layer of frosting over the top. Sprinkle with extra flaked coconut. Repeat with the second layer. Top with the final cake layer.
  12. Frost the top and sides of the entire cake with the remaining coconut cream cheese frosting. Press extra sweetened flaked coconut onto the sides and top for a bakery-style finish.

Notes

  • For the moistest cake, ensure your butter, egg whites, and buttermilk are at room temperature before mixing.
  • If you want an even stronger coconut flavor, use coconut oil instead of butter in the cake layers, though the texture will change slightly.
  • This cake is best served the day it is made, but you can store leftovers covered at room temperature for up to two days.

Nutrition

Find it online: https://carlacooking.com/coconut-cake-recipe/