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Soft, Moist and Easy Coconut Cake Recipe

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4.1 from 2 reviews

This Soft, Moist and Easy Coconut Cake is a deliciously tender layered cake infused with rich coconut flavor and topped with a creamy coconut cream cheese frosting. Perfect for coconut lovers, this recipe combines moist cake layers with a sweet, fluffy frosting and a generous coating of desiccated coconut for texture and extra flavor. Baked at a moderate temperature and made with simple ingredients like buttermilk, coconut milk, and cake flour, it’s an accessible yet impressive dessert for any occasion.

  • Total Time: 2 hours 11 minutes
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 1 3/4 cups granulated sugar (350g)
  • 3/4 cup vegetable oil (150g)
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 tsp coconut extract (optional)
  • 1/3 cup buttermilk (80g) (or 1/3 cup whole milk + 1 tsp vinegar as substitute)
  • 1 1/4 cups unsweetened canned coconut milk (300g)
  • 2 3/4 cups cake flour (360g)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup sweetened finely desiccated or crushed coconut (120g)

Frosting Ingredients

  • 1 cup unsalted butter, softened at room temperature (226g)
  • 16 oz cream cheese, softened (450g)
  • 1 tsp vanilla extract
  • 1 tsp coconut extract (optional)
  • 1/2 tsp salt
  • 3 cups powdered sugar, sifted (360g)
  • 1 cup sweetened finely desiccated or crushed coconut (120g) + about 1 cup more to coat the cake

Instructions

  1. Prepare Cake Pans: Preheat your oven to 325°F (conventional, no fan) and grease three 8-inch cake pans with butter. Line them with parchment paper for easy removal.
  2. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, and eggs for 1-2 minutes until the mixture is smooth and fluffy.
  3. Add Flavor and Dairy: Stir in vanilla extract, optional coconut extract, buttermilk, and unsweetened canned coconut milk. Whisk until all ingredients are fully combined and no lumps remain. Coconut milk lumps typically dissolve with thorough whisking.
  4. Incorporate Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt. Gently whisk these dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. Add Coconut: Fold in the sweetened desiccated or crushed coconut until evenly distributed throughout the batter, again taking care not to overwork the mixture.
  6. Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with light moist crumbs. Avoid overbaking to keep the cake moist.
  7. Cool Cakes: Allow the cakes to cool in their pans for 15 minutes before carefully removing them and placing them on a wire rack to cool completely.
  8. Make Frosting: In a large bowl, beat softened butter, cream cheese, vanilla extract, optional coconut extract, and salt using a hand mixer. Whisk for 1-2 minutes until creamy, scraping the bowl to ensure even mixing.
  9. Add Sugar: Gradually sift in powdered sugar and mix on low speed for 1-2 minutes until combined and smooth, free of lumps.
  10. Fold in Coconut: Gently fold in the desiccated or crushed coconut using a rubber spatula, resulting in a fluffy, spreadable frosting.
  11. Assemble Cake: Place the first cooled cake layer on a cake stand or turntable. Spread about one-quarter of the frosting evenly over it.
  12. Layer and Frost: Repeat with the second layer and remaining frosting, then place the final cake layer on top. Frost the entire cake with the remaining frosting, without worrying about crumb coating.
  13. Coat with Coconut: Press the additional desiccated/crushed coconut onto the sides and top of the cake liberally. This adds texture and seals in crumbs, though it may be slightly messy.
  14. Serve: The cake is best served at room temperature for optimal softness and flavor. Enjoy your moist and flavorful coconut cake!

Notes

  • To make homemade buttermilk, combine 1/3 cup whole milk with 1 teaspoon vinegar and let sit for 5 minutes.
  • Do not overmix the batter after adding the flour as it can result in a dense cake.
  • Ensure cream cheese and butter are softened to room temperature before making frosting for a smooth texture.
  • Use conventional oven settings (no fan) and avoid increasing temperature to prevent drying out the cake.
  • This cake is best eaten at room temperature to fully enjoy its moist texture.
  • Optional coconut extract enhances the coconut flavor but can be omitted if unavailable.
  • Coating the cake with extra coconut provides an attractive finish and additional texture.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/soft-moist-and-easy-coconut-cake-recipe/