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Fluffy & Moist Coconut Cake

Fluffy & Moist Coconut Cake

This Fluffy & Moist Coconut Cake is a delightful dessert perfect for any occasion, featuring layers of rich coconut flavor and creamy frosting.
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Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 1 hour
Total Time 1 hour 54 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 8 inch cake pans
  • Hand Mixer
  • Mixing Bowl
  • spatula
  • Cooling Rack
  • cake stand

Ingredients
  

Cake Ingredients

  • 2.5 cups cake flour spooned & leveled
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cups unsalted butter softened to room temperature
  • 1.67 cups granulated sugar
  • 5 large egg whites at room temperature
  • 0.5 cups sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cups unsweetened canned coconut milk at room temperature
  • 1 cups sweetened shredded coconut

Coconut Cream Cheese Buttercream

  • 1 cups unsalted butter softened to room temperature
  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 5 cups confectioners’ sugar
  • 2 tablespoons canned coconut milk
  • 0.5 teaspoon pure vanilla extract
  • 0.5 teaspoon coconut extract
  • 0.125 teaspoon salt
  • 2 cups sweetened shredded coconut

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Cream together the butter and sugar until smooth and creamy. Add egg whites, sour cream, vanilla extract, and coconut extract, mixing until combined.
  • Gradually add the dry ingredients and coconut milk, mixing until well combined. Fold in shredded coconut.
  • Pour batter evenly into cake pans. Bake for 21-24 minutes or until cakes are baked through. Let cool in the pans for 1 hour before transferring to a cooling rack.
  • Make the frosting: Beat the butter and cream cheese together until creamy, then mix in confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt.
  • Assemble the cake by layering the cooled cake layers with frosting between them and around the sides. Decorate with shredded coconut.
  • Refrigerate cake for at least 20 minutes before slicing.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

Ensure all ingredients are at room temperature for optimal mixing.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 54gProtein: 4gFat: 23gSaturated Fat: 14gCholesterol: 90mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 30mgIron: 1mg
Keyword Birthday Cake, Coconut Cake, cream cheese frosting, Fluffy Cake, Layer Cake, moist cake
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