Print

Moist Coconut Cake

moist coconut cake recipe - featured image
Print Recipe

A tender, flavorful coconut cake with a moist texture and creamy coconut frosting, perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) coconut milk (preferably full-fat)
  • 1 ½ cups (135 grams) sweetened shredded coconut
  • 8 oz (227 grams) cream cheese, softened
  • ½ cup (113 grams) unsalted butter, softened (for frosting)
  • 3 cups (360 grams) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • ½ cup (45 grams) toasted shredded coconut (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with a mixer until pale and fluffy, about 7-8 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Alternately add the dry ingredients and coconut milk in three additions, starting and ending with the flour mixture. Mix just until combined.
  6. Fold in the shredded coconut gently with a spatula.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans on a wire rack for 15 minutes, then invert onto racks and remove parchment. Cool completely before frosting.
  10. For the frosting, beat cream cheese and softened butter until smooth and creamy.
  11. Gradually add powdered sugar, mixing until light and fluffy. Stir in vanilla extract. Add a teaspoon of coconut milk if frosting is too thick.
  12. Toast shredded coconut in a dry skillet over medium heat, stirring constantly until golden and fragrant.
  13. Assemble the cake by spreading one-third of the frosting on one layer, topping with the second layer, then covering the entire cake with remaining frosting.
  14. Sprinkle toasted coconut over the top and sides of the cake.

Notes

Use room temperature butter and eggs for best mixing results. Avoid overmixing the batter to keep the cake tender. Toast shredded coconut carefully to avoid burning. For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use coconut yogurt or thick coconut cream for frosting.

Nutrition

Keywords: moist coconut cake, coconut cake recipe, easy coconut cake, coconut dessert, homemade cake, coconut frosting

Find it online: https://realityeats.com/moist-coconut-cake-recipe-easy-5-step-guide-for-perfect-dessert/