Moist, Fluffy Coconut Cake
Impress everyone with this party-ready fluffy coconut cake.
It’s important to have a go-to cake recipe that you can use whenever you need to impress someone. This Moist, Fluffy Coconut Cake is exactly that. Everyone who comes to your house will take one look at this cake and start complimenting you on it. More importantly, everyone will take one bite of it (then another, and another), and declare this to be the best coconut cake ever. The flavor is incredible, the texture is light and fluffy, and it’s just a perfect extra moist coconut cake. You and your guests will be glad that you found this recipe.
From the Chef: I've always been a big fan of the look of coconut cake. The texture the coconut gives the cake makes it look much fancier and more sophisticated than it is. Because of that, this is a cake I love to make when my in-laws come to visit. It's so simple to make but looks like restaurant-quality.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Cake!: 103 Decadent Recipes for Poke Cakes, Dump Cakes, Everyday Cakes and Special Occasion Cakes Everyone Will Love.
Preparation Time45 min
Cooking Time25 min
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk
- 1/4 cup coconut milk
- 1 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon coconut extract
- 1/2 teaspoon almond extract
- 1 cup unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 1 1/2 (8-ounce) packages cream cheese, room temperature
- 2/3 cup unsalted butter, softened
- 1 1/4 teaspoon coconut extract
- 4 1/3 cups confectioners' sugar
- 2 cups sweetened flaked coconut
For the Cake: Preheat the oven to 350°F. Grease three 9-inch cake pans and line with parchment paper.
In a medium bowl, whisk the flour, baking soda, and salt.
In a small bowl, mix the buttermilk, coconut milk, vanilla, coconut extract, and almond extract.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter for a minute on medium speed. Beat in the sugar for about 3 minutes until light and fluffy. Add the eggs one at a time.
Alternate adding the flour mixture and the buttermilk mixture until combined.
Divide the batter between the three cake pans. Bake for 25 to 30 minutes until golden and a toothpick inserted in the center comes out clean.
Let the cakes cool in the pan for 15 minutes, then remove from the pans to a cooling rack to cool fully.
For the Cream Cheese Frosting: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese with the butter until fluffy. Mix in the coconut extract and confectioners' sugar until you reach a spreadable consistency.
Place a cake layer on a cake plate, spread 1/2 cup frosting or more as desired, then sprinkle 1/3 of the coconut. Repeat with two more times, ending with the frosting.
Spread the remaining frosting over the sides of the cake.
Carefully sprinkle and lightly press the remaining coconut over the top and sides of the cake.
Refrigerate for 2 hours before slicing and serving.