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Soft and Fluffy Southern Coconut Layer Cake Recipe

Close-up of a moist slice of three-layer coconut cake recipe covered in shredded coconut.
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Bake a truly moist and fluffy coconut layer cake that tastes like bakery perfection. This recipe delivers tender layers and rich coconut flavor, perfect for any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 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 cream of coconut (like Coco Lopez)
  • 1 cup sweetened flaked coconut, toasted
  • 1/2 cup unsweetened shredded coconut (for coating)
  • 1 cup powdered sugar (for simple syrup)
  • 1/4 cup water (for simple syrup)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper rounds.
  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, vanilla extract, and cream of coconut until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until the batter is smooth. Do not overmix.
  6. Gently fold in the toasted flaked coconut.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  9. While the cakes cool slightly, prepare the simple syrup by heating the powdered sugar and water until the sugar dissolves.
  10. Once the cakes are slightly cooled in the pans (about 10 minutes), poke holes over the tops using a skewer. Brush the warm simple syrup evenly over the tops of the warm cake layers.
  11. Let the cakes cool completely on wire racks.
  12. Once cool, frost the layers with your preferred coconut cream cheese frosting (recipe not included here, but recommended for a decadent coconut cake).
  13. Press the unsweetened shredded coconut onto the sides and top of the finished cake.

Notes

  • Toasting the flaked coconut enhances the depth of flavor in your cake. Spread it on a baking sheet and bake at 350 degrees F for 5-8 minutes, watching closely to prevent burning.
  • For extra moisture, use buttermilk instead of whole milk in the batter.
  • This recipe works well as a layer cake, but you can adapt it for a Bundt cake by increasing the baking time.

Nutrition

Find it online: https://mdlatdmm.com/coconut-cake-recipe/