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–+ servings

Easy Moist Coconut Cake Recipe with Coconut Milk

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Indulge in the best moist coconut cake! Fluffy layers and tangy cream cheese frosting make this the ultimate tropical coconut dessert.
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Prep Time 1 hour
Cook Time 23 minutes
Total Time 1 hour 23 minutes
Servings: 1
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

COCONUT CAKE LAYERS
  • 100 g unsweetened shredded coconut
  • 260 g all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 180 g butter room temperature
  • 300 g granulated sugar
  • 4 large eggs room temperature
  • 120 g sour cream room temperature
  • 120 g full-fat coconut milk room temperature
  • 60 g vegetable oil e.g. canola oil
  • 2 teaspoon vanilla extract
  • ¼ teaspoon coconut extract optional
COCONUT CREAM CHEESE FROSTING
  • 300 g butter
  • 150 g full-fat cream cheese
  • 550 g powdered sugar
  • 1 teaspoon full-fat coconut milk
  • ½-1 teaspoon coconut extract
  • ½ teaspoon vanilla bean paste
  • coconut flakes for decoration
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Method
 

COCONUT CAKE
  1. Preheat the oven to 340°F (170°C) and line two 8-inch (20 cm) baking pans with parchment paper.
  2. Blend the shredded coconut until it reaches a flour-like consistency.
  3. Sift the blended coconut, all-purpose flour, baking powder, baking soda, and salt together and set aside.
  4. Combine the butter and granulated sugar in a large bowl or stand mixer and beat on medium-high speed for 3 minutes.
  5. Add the eggs two at a time, mixing until fully incorporated after each addition.
  6. Add half of the dry ingredients and mix on low speed until just combined.
  7. Mix in the sour cream, coconut milk, vegetable oil, vanilla extract, and coconut extract until just combined, then add the remaining dry ingredients and mix until incorporated.
  8. Gently fold the batter with a rubber spatula to ensure all ingredients are thoroughly combined.
  9. Divide the batter between the prepared pans and bake for 20 to 23 minutes, or until a cake tester comes out clean.
  10. Cool the cakes on a wire rack for 10 minutes, then remove them from the pans and allow them to cool completely.
CREAM CHEESE FROSTING
  1. Remove the butter and cream cheese from the refrigerator 10 minutes before use, then cube the butter and sift the powdered sugar.
  2. Cream the butter in a stand mixer fitted with the paddle attachment on high speed for 5 minutes, scrape the bowl, and mix for another 2 minutes.
  3. Add the cream cheese, vanilla bean paste, coconut milk, and coconut extract, then cream with the butter for 1 minute.
  4. Scrape the bowl and mix in the sifted powdered sugar in two batches on low speed, ensuring each is incorporated before adding the next, then scrape again and mix for a final 2 minutes.
ASSEMBLING
  1. Place the first cake layer onto a serving dish or cake board, using a turntable if available.
  2. Spread two large scoops of frosting evenly over the layer with an offset spatula, top with the second cake layer, apply a thin crumb coat to the entire cake, and refrigerate for 20 minutes.
  3. Apply the remaining frosting evenly over the cake and garnish with coconut flakes if desired.

Notes

Texture Secret: I discovered that pulsing the shredded coconut in the blender until it looks like coarse flour is the secret to a tender crumb that doesn't feel gritty.
Temperature Matters: