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Southern Coconut Cream Layer Cake from Scratch

A generous slice of a three-layer coconut cake recipe, covered in white frosting and toasted coconut flakes.
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A recipe for a moist, fluffy, and tender layer cake featuring rich coconut flavor and a creamy coconut frosting, perfect for celebrations.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut, finely ground
  • 1/2 cup coconut milk (for batter)
  • 1 cup unsweetened shredded coconut, toasted (for coating)
  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 1/4 cup coconut milk (for frosting)
  • 1 teaspoon coconut extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, milk, vanilla extract, and ground coconut to the dry ingredients. Beat with an electric mixer on medium speed until just combined and smooth, about 2 minutes. Stir in the 1/2 cup coconut milk by hand.
  4. Divide the batter evenly among the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Prepare the frosting: Beat the cream cheese and 1/2 cup butter until smooth. Gradually add the powdered sugar, alternating with the 1/4 cup coconut milk and coconut extract until the frosting is light and creamy.
  7. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second layer. Place the final layer on top.
  8. Frost the top and sides of the entire cake with the remaining frosting.
  9. Press the toasted shredded coconut onto the top and sides of the frosted cake.

Notes

  • To toast the coconut, spread it on a baking sheet and bake at 350 degrees F for 5 to 8 minutes, watching closely to prevent burning.
  • For extra moisture, you can brush the cooled cake layers lightly with a mixture of 1/4 cup coconut milk and 1 tablespoon sugar before frosting.
  • You can substitute buttermilk for whole milk in the batter for a slightly tangier flavor.

Nutrition

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