Moist Coconut Cake Recipe with Creamy Coconut Frosting

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This Coconut Cake is a classic two-layer cake with incredibly moist, fluffy layers and bold coconut flavor. Each bite is enriched by shredded coconut in the batter and a creamy coconut cream cheese frosting that adds a subtle tang. The cake is finished with coconut flakes for texture and visual appeal, making it an elegant choice for holidays and celebrations.

The recipe combines shredded coconut, coconut milk and coconut extract in the batter for pronounced coconut flavor, while sour cream keeps the crumb tender. The coconut cream cheese frosting is smooth, slightly tangy and richly flavored — perfect for spreading between layers and over the top. Toasted coconut flakes on the outside add crunch and a beautiful finish.

If you enjoy layered cakes, try other favorites like Salted Caramel Cake, Classic Vanilla Birthday Cake or Tiramisu Layer Cake.

WHY THIS RECIPE WORKS

• Coconut cake layers: The layers are moist and infused with real coconut flavor from blended shredded coconut and coconut milk.
• Coconut cream cheese frosting: Cream cheese balances the sweetness with a slight tang while coconut milk and extract reinforce the coconut profile.
• Great for gatherings: The cake looks polished with toasted coconut and is ideal for holidays, birthdays or special occasions.

INGREDIENT NOTES

Key ingredients that influence texture and flavor. For the complete quantities, see the recipe card below.

• Butter: Bring to room temperature 1–2 hours before baking for easier creaming.
• Eggs: Use room-temperature eggs to ensure even mixing and structure.
• Coconut: Unsweetened shredded coconut is blended to a flour-like texture to add coconut flavor without large flakes in the crumb.
• Sour cream: Adds moisture and tenderizes the crumb; bring to room temperature before mixing.
• Coconut milk: Use full-fat coconut milk for the best flavor and moisture.

STEP BY STEP INSTRUCTIONS – CAKE LAYERS

This recipe is easiest with a stand mixer fitted with a paddle attachment or a hand mixer. Prepare two 20 cm (8 in) round pans lined with parchment paper.

Preheat: Set the oven to 170ºC / 340ºF (conventional).

Line two 20 cm (8 in) cake pans with parchment and grease lightly if desired.

STEP 1: Blend 100 g unsweetened shredded coconut in a food processor until it becomes a fine, flour-like texture. Sift it with the all-purpose flour, baking powder, baking soda and salt; set aside.

STEP 2: In a large bowl, cream 180 g room-temperature butter with 300 g granulated sugar on medium-high until light and fluffy.

STEP 3: Add four room-temperature eggs two at a time, mixing until incorporated. Add half of the dry ingredients on low speed and mix until just combined.

STEP 4: Add 120 g sour cream, 120 g full-fat coconut milk, 60 g vegetable oil, 2 teaspoons vanilla extract and 1/4 teaspoon coconut extract (optional). Mix until just combined, then add the remaining dry ingredients and mix until uniform.

STEP 5: Divide the batter between the prepared pans and bake 20–23 minutes, or until a cake tester inserted in the center comes out clean. Cool on a wire rack, remove from pans after about 10 minutes, and cool completely before frosting.

STEP BY STEP INSTRUCTIONS – FROSTING AND ASSEMBLING

STEP 6: For the frosting, cream 300 g butter in the stand mixer with the paddle attachment. Add 150 g full-fat cream cheese, 1 teaspoon coconut milk, 1/2–1 teaspoon coconut extract and 1/2 teaspoon vanilla bean paste; combine until smooth.

STEP 7: Sift 550 g powdered sugar and add it in two parts on low speed, letting each portion incorporate before adding the next. Scrape the bowl and mix briefly to achieve a spreadable consistency.

STEP 8: Assemble the cake: place the first layer on a serving plate, spread a generous scoop of frosting, level it, then top with the second layer. Apply a thin crumb coat and chill 20 minutes to firm. Finish with the remaining frosting and decorate with toasted coconut flakes if desired.

EXPERT BAKING TIPS

• Use a kitchen scale: Weights in grams are more accurate than cups and give consistent results, especially for baking.
• Don’t overmix: Finish with a gentle fold using a spatula to ensure any flour at the bottom is incorporated without developing too much gluten.
• Pan color matters: Light-colored (aluminum) pans reflect heat and bake more evenly; dark pans absorb heat and can brown the crust faster, potentially drying the cake.

FAQ

HOW TO STORE

Store the frosted cake in an airtight container in the refrigerator. Remove from the fridge and let it come to room temperature before serving for the best flavor and texture. Consume within 1–2 days for optimal freshness.

Other Layer Cake Recipes To Try

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