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Fluffy Moist Coconut Cake

Fluffy Moist Coconut Cake is a soft layered cake made with coconut milk and shredded coconut.
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Prep Time 25 minutes
Course Dessert
Cuisine American

Ingredients
  

Cake

  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter
  • 1 2/3 cups granulated sugar
  • 5 large egg whites
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup coconut milk
  • 1 cup shredded coconut

Coconut Cream Cheese Buttercream

  • 1 cup unsalted butter
  • 8 ounces cream cheese
  • 5 cups confectioners’ sugar
  • 2 tablespoons coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 2 cups shredded coconut for topping

Instructions
 

  • Preheat oven to 350°F (177°C). Grease and line three 8-inch cake pans with parchment paper.
  • In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
  • In a separate bowl, beat butter and sugar until creamy.
  • Add egg whites, then mix in sour cream, vanilla extract, and coconut extract.
  • Gradually add dry ingredients and coconut milk, mixing on low speed.
  • Fold in shredded coconut and ensure batter is smooth.
  • Divide batter evenly into pans and bake for 21–24 minutes.
  • Cool cakes completely before assembling.
  • For frosting, beat butter and cream cheese until smooth.
  • Add sugar, coconut milk, vanilla, coconut extract, and salt. Beat until fluffy.
  • Level cake layers and assemble by spreading frosting between layers.
  • Frost the entire cake and coat with shredded coconut.
  • Slice and serve your Fluffy Moist Coconut Cake.

Notes

  • You can use Greek yogurt instead of sour cream.