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Best Southern Coconut Cream Layer Cake

A close-up slice of moist 3-layer coconut cake with thick white frosting and toasted coconut flakes.
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A recipe for a moist, fluffy Southern-style coconut layer cake featuring rich coconut flavor and a creamy cream cheese frosting.

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 coconut cream (refrigerated overnight, use the thick cream layer)
  • 1 cup sweetened flaked coconut, toasted
  • For Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut cream
  • 1/2 cup sweetened flaked coconut, for topping

Instructions

  1. Preheat your oven to 350°F (175°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 to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the 1/2 cup of coconut cream and the 1 cup of toasted coconut flakes.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 28 to 32 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. To make the frosting, beat the cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar, mixing until combined.
  12. Beat in the vanilla extract and the 1/4 cup of coconut cream until the frosting is light and fluffy.
  13. Place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second layer.
  14. Place the final cake layer on top and frost the top and sides of the entire cake.
  15. Press the remaining 1/2 cup of toasted coconut flakes onto the top and sides of the frosted cake.

Notes

  • To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For extra moisture, brush the cooled cake layers lightly with a simple syrup made from equal parts sugar and water, heated until dissolved.
  • Chill the cake for at least 30 minutes before slicing for cleaner cuts.

Nutrition

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