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Southern Coconut Cream Layer Cake

Close-up of a moist slice of white coconut cake recipe layered with frosting and covered in shredded coconut.
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A recipe for a moist and fluffy Southern-style coconut layer cake featuring rich coconut flavor and cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut, plus more for coating
  • 1/4 cup coconut milk
  • 1 cup granulated sugar (for soaking syrup)
  • 1/2 cup water (for soaking syrup)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup coconut milk (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 3/4 cups sugar, baking soda, and salt.
  3. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Stir in the 1/2 cup shredded coconut and 1/4 cup coconut milk by hand.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cakes cool slightly, prepare the soaking syrup: Combine 1 cup sugar and 1/2 cup water in a small saucepan. Heat until the sugar dissolves. Stir in 1/4 cup coconut milk.
  8. Poke holes all over the tops of the warm cakes using a skewer. Brush the warm syrup evenly over both cakes. Let the cakes cool completely on wire racks.
  9. Prepare the frosting: Beat the cream cheese and 1/2 cup butter until smooth. Gradually add the powdered sugar, vanilla, and 1/4 cup coconut milk until the frosting is light and fluffy.
  10. Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top. Place the second layer on top.
  11. Frost the top and sides of the entire cake with the remaining frosting.
  12. Press additional shredded coconut onto the top and sides of the cake for decoration.

Notes

  • For an extra moist cake, use full-fat canned coconut milk.
  • You can toast the shredded coconut lightly before using it for decoration to deepen the flavor.
  • If you prefer a less sweet frosting, reduce the powdered sugar by 1/2 cup.

Nutrition

Find it online: https://tastetaught.com/coconut-cake-recipe-southern-cream-layer/