Moist Coconut Cake Recipe
This Moist Coconut Cake is layered with a coconut buttercream after each coconut cake layer being brushed with coconut milk for a rich yet light cake that feels like a tropical vacation!
Ingredients you’ll need:
- cake flour
- baking powder
- baking soda
- salt
- softened butter
- sour cream
- eggs
- coconut extract
- vanilla extract
- canned coconut milk
- shredded coconut
- powdered sugar
- granulated cane sugar
- (optional) cream cheese
How to Store Coconut Cake:
I suggest storing cakes on a cake stand /plate with a cover to help keep it moist without drying out. Store away from direct sunlight or heat on the counter up to 3-4 days.
Bake with me!
Moist Coconut Cake Recipe
Ingredients
For the Coconut Cake:
- 2 1/2 cups Cake Flour
- 2 tsp. Baking Powder
- 1/2 tsp. Baking soda
- 1/2 tsp. Fine Baking Salt
- 3/4 cup Unsalted Butter softened
- 1 1/2 cups Granulated Cane Sugar
- 2 large Eggs
- 3 Egg Whites
- 1/2 cup Sour Cream
- 1 tbsp. Vanilla Extract
- 2 tsp. Coconut Extract
- 2 cups Canned Coconut Milk
- 1 cup Shredded Coconut
For the Coconut Buttercream:
- 1 cup Unsalted Butter softened
- 4 oz Cream Cheese softened
- 4-5 cups Powdered Sugar
- 3-4 tbsp. Coconut Milk canned
- 1-2 tsp. Coconut Extract
- 1 tsp. Vanilla Extract
- Pinch of Salt
- 1/2 cup Shredded Coconut + more for decorating
Instructions
For the Coconut Cake:
- To prep the coconut milk, add the entire can of coconut milk (cream and water) into the bowl of a stand mixer. Mix until smooth. Transfer to a glass jar to set aside.
- Preheat oven to 350F. Butter and line the bottoms with parchment paper three 8" cake pans.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix well. Set aside.
- In the same bowl of the stand mixer fitted with the whisk attachment, beat the softened butter and sugar for 2 minutes.
- Add the eggs and egg whites. Beat until doubled in volume, about 1-2 minutes.
- Add the sour cream, vanilla extract, and coconut extract. Mix well.
- Add 1 cup of the coconut milk and shredded coconut. Mix until smooth.
- Add the flour mixture and mix JUST until combined. Be careful not to over mix the batter.
- Evenly divide the cake batter between the prepared cake pans.
- Bake for 18-22 minutes, until a toothpick inserted into the centers comes out clean.
- Let cool 10 minutes in the cake pan, then transfer to a wire baking rack to cool completely before frosting.
For the Coconut Buttercream:
- Combine the softened butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat for 2 minutes.
- Add 1 cup powdered sugar, and mix until smooth.
- Add an additional cup of powdered sugar and the 3 tablespoons coconut milk. Mix until smooth.
- Continue adding an additional cup of powdered sugar (and coconut milk as needed) until a light and fluffy buttercream.
- TIP: Beat for an additional 5-6 minutes to create an extra light and airy buttercream.
- Mix in the vanilla, coconut extract, and shredded coconut.
To Assemble:
- Using a serrated knife, carefully slice the very tops of each cooled cake so that you have flat cake layers.
- Generously brush each cake layer with the remaining coconut milk.
- Add 1/2 – 3/4 cup coconut buttercream between each cake layer, using an offset spatula to help spread it out evenly.
- Frost the remainder of the cake, then decorate with shredded coconut to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Is it 1 cups canned coconut milk?? The ingredient list looks wrong
Hi Erica! I took a look and everything is listed correctly 🙂 You’ll be using a total of 2 cups canned coconut milk, which is about 1 can total. You will use 1 cup of that canned coconut milk for the cake itself and the remaining to brush on the baked cake layers to make it extra moist. Hope that helps, but please let me know any questions!
My family loved this! I made this recipe and it turned out amazingly. I have been in search of a fantastic coconut cake recipe that isn’t too fake coconut tasting. This cake recipe was it. I have had several people ask for “my” recipe and I have gladly shared your link with them.
Is the shredded coconut sweetened or unsweetened?
Unsweetened! 🙂
I never leave reviews, but this is the BEST coconut cake I’ve made!!! I have tried several coconut cakes and have been on the hunt for a decent coconut cake recipe for a few years now. Nothing has come close to impressing me to try again. This is already a family favorite!!
Thank you, Stephanie!! I’m so happy you loved it!!
Hiii can I use something other than sour cream?
Hi Crystal! You could substitute with plain yogurt!
Hi Lauren!! For the coconut milk, did you use sweetened or unsweetened? Thank you can’t wait to make this for my mother-in-love’s birthday!!
Hi Maddie! I use unsweetened coconut milk! And how sweet of you!!
Hi, I can’t find coconut extract where I am (uk). Can I leave out or substitute with anything else? Thank you 🙂
Hi Mina! You can leave it out and it won’t effect it much at all 🙂
Do you think this would be good with, say, a passion fruit curd? Lime?
Oh absolutely!! Incredible combo!!
Hi Lauren! Thanks so much for the recipe, I can’t wait to try it out! I was wondering if it was possible to use coconut oil for half of the butter in the cake recipe?
hi Nora!! yes, you should be able to do a 1:1 ratio with it!