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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 a rich coconut flavor and a creamy buttercream 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 450 kcal

Equipment

  • 8-inch cake pans
  • mixing bowls
  • handheld mixer
  • Spatula
  • Cooling Rack
  • Sifter

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
 

Baking Instructions

  • 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.
  • Beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Beat in the egg whites, then add sour cream, vanilla extract, and coconut extract. Combine. Slowly add the dry ingredients and coconut milk, then mix in shredded coconut.
  • Pour batter evenly into cake pans. Bake for 21-24 minutes or until done. Allow cakes to cool in pans for 1 hour, then cool completely on a rack before frosting.
  • Make the frosting: Beat the butter and cream cheese together until creamy. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt, mixing until combined.
  • Assemble and decorate: Level the tops of the cakes, place a layer on your cake stand, cover with frosting, and repeat for all layers. Frost the top and sides, then sprinkle with shredded coconut.
  • Refrigerate cake for at least 20 minutes before slicing to maintain shape.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

For an added touch, a coconut decoration can be added on top of the cake before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 40mgIron: 1mg
Keyword baking, Cake Recipe, coconut cake, Dessert, fluffy cake, moist cake
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