Extra Moist Coconut Cake
Indulge in the luxurious flavors of this Extra Moist Coconut Cake, a dessert designed to impress with its irresistible blend of tropical sweetness and velvety texture. Made with rich coconut milk and sweetened shredded coconut, this cake delivers ultimate moisture in every bite, while the creamy, tangy cream cheese frosting adds a delightful contrast. Topped with golden toasted coconut for a touch of crunch, this recipe is perfect for any celebration or gathering. Quick to prepare in just 25 minutes and yielding two gorgeous layers, this coconut cake is a crowd-pleaser you’ll want to make again and again. Whether you’re a fan of tropical flavors or on the hunt for a show-stopping dessert, this moist and fluffy coconut cake is your ticket to baking bliss!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 pieces large eggs
- 1 cup coconut milk (unsweetened)
- 1 teaspoon vanilla extract
- 1.5 cups sweetened shredded coconut
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 0.5 cups shredded toasted coconut (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Scrape down the sides of the bowl as needed.
Stir in the vanilla extract.
At low speed, alternate adding the dry flour mixture and the coconut milk to the butter mixture. Begin and end with the flour mixture, mixing just until incorporated after each addition.
Fold in the sweetened shredded coconut gently with a spatula.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake the cakes in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until fully combined and fluffy.
Add the heavy whipping cream to the cream cheese mixture and beat until the frosting is creamy and spreadable.
Once the cakes are fully cooled, level them if necessary. Place one cake layer on a serving platter and spread an even layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
If desired, sprinkle shredded toasted coconut over the top and sides of the frosted cake for added flavor and texture.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
8320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 439.0 g | 563% | |
| Saturated Fat | 298.8 g | 1494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1557 mg | 519% | |
| Sodium | 3729 mg | 162% | |
| Total Carbohydrate | 1063.7 g | 387% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 767.8 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 498 mg | 38% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 1903 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
