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Moist Old-Fashioned Southern Coconut Cake with Cream Cheese Frosting

A close-up of a moist, three-layer coconut cake slice covered in white frosting and toasted coconut flakes.
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Create a truly memorable dessert with this old-fashioned Southern coconut cake recipe. You get moist, fluffy layers paired with a rich, tangy cream cheese frosting and covered in sweet coconut flakes. This is the best coconut cake for holidays or any gathering.

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, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk
  • 1 cup sweetened flaked coconut, plus 2 cups for topping
  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon coconut extract

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.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the 1 cup of softened butter and mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and coconut milk until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium 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.
  8. Bake for 25 to 30 minutes, or until a wooden pick 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. While the cakes cool, prepare the cream cheese frosting: Beat the softened cream cheese and 1/2 cup softened butter together until smooth.
  10. Gradually add the sifted powdered sugar, mixing until combined. Beat in the coconut extract.
  11. If the frosting seems too thick, add a tablespoon of milk until you reach a spreadable consistency.
  12. Once the cakes are completely cool, place the first layer on a serving plate. Spread a layer of frosting over the top.
  13. Place the second layer on top and frost it. Add the final layer and frost the top and sides of the entire cake.
  14. Press the remaining 2 cups of sweetened flaked coconut onto the top and sides of the cake. For extra flavor, lightly toast the topping coconut in a dry skillet over medium heat until golden brown before applying.

Notes

  • For the moistest cake, make sure your eggs, buttermilk, and butter are at true room temperature. This helps create a smooth emulsion.
  • Toasted coconut topping adds a depth of flavor and crunch that makes this cake bakery style. Watch it closely as it burns fast.
  • If you prefer a slightly tangier frosting, increase the cream cheese to 6 ounces.

Nutrition

Find it online: https://tastethisplate.com/moist-coconut-cake-recipe-fluffy-southern/