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Southern Coconut Cream Layer Cake From Scratch

A tall slice of moist coconut cake recipe with white frosting and toasted coconut flakes on top and sides.
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Bake a moist, fluffy, and tender Southern coconut layer cake from scratch. This recipe features rich coconut flavor in the layers and a creamy coconut frosting, resulting in a bakery-style dessert perfect for celebrations.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup cream of coconut (like Coco Lopez)
  • 1/2 cup unsweetened shredded coconut, finely chopped
  • 1/4 cup coconut extract
  • 1 cup unsweetened shredded coconut, toasted, for coating
  • For Coconut Cream Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup cream cheese, softened
  • 1/4 cup cream of coconut
  • 1 teaspoon coconut extract
  • 1/4 cup milk or heavy cream (as needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the egg whites, milk, vanilla extract, and cream of coconut until just combined.
  5. With the mixer on low, gradually add the wet ingredients to the dry ingredients in three additions, mixing until just incorporated after each addition. Do not overmix.
  6. Stir in the finely chopped unsweetened coconut and coconut extract by hand.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes cool, prepare the frosting: Beat the softened butter and cream cheese together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until combined.
  12. Mix in the cream of coconut and coconut extract. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Repeat with the second layer.
  14. Place the final layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  15. Press the toasted shredded coconut onto the top and sides of the cake.
  16. Chill the cake for at least 30 minutes before slicing for the best texture.

Notes

  • To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • For extra coconut flavor in the layers, you can substitute some of the milk with coconut milk.
  • This cake tastes best when served at room temperature after chilling.

Nutrition

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