Print

Bakery-Style Southern Coconut Layer Cake with Cream Cheese Frosting

A tall slice of three-layer coconut cake with white frosting and toasted coconut flakes on top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this incredibly moist and fluffy Southern coconut layer cake from scratch. It features rich coconut flavor in the layers and a decadent coconut cream cheese frosting, delivering a true bakery-style dessert.

Ingredients

Scale
  • For the Cake: 2 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1 cup sweetened flaked coconut, finely shredded
  • For the Coconut Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon coconut extract
  • 1/4 cup coconut milk
  • 1 1/2 cups sweetened flaked coconut, for coating

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the cake flour, granulated 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 sand.
  4. In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and coconut milk until combined.
  5. With the mixer on low, gradually add the wet ingredients to the flour mixture in three additions, mixing until just combined after each addition. Do not overmix.
  6. Gently fold in the 1 cup of finely shredded coconut by hand.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  11. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth.
  12. Mix in the coconut extract and 1/4 cup coconut milk until the frosting reaches a smooth, spreadable consistency. Add more coconut milk, one teaspoon at a time, if needed.
  13. Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost. Repeat with the third layer.
  14. Frost the top and sides of the entire cake with the remaining frosting.
  15. Press the remaining 1 1/2 cups of sweetened flaked coconut onto the top and sides of the cake.
  16. Chill the cake for at least 30 minutes before slicing for the best texture.

Notes

  • For extra moist coconut cake layers, you can brush the cooled layers lightly with a simple syrup made from equal parts sugar and water, heated until the sugar dissolves, before frosting.
  • To toast the coconut for coating, spread the flakes on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • This recipe works well as a Southern coconut cake, perfect for celebrations.

Nutrition

Find it online: https://juliameal.com/best-bakery-style-coconut-cake-recipe/