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Moist Coconut Cake Recipe with Creamy Cream Cheese Frosting

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A moist and fluffy coconut cake paired with a luscious cream cheese frosting, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) canned coconut milk (full fat)
  • 1 ½ cups (135g) sweetened shredded coconut
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (30ml) coconut milk (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3 to 5 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
  5. Alternate adding dry ingredients and coconut milk to the batter, starting and ending with dry ingredients. Mix on low speed until smooth but thick.
  6. Gently fold in shredded coconut using a spatula.
  7. Divide batter evenly between prepared pans and smooth the tops. Tap pans lightly to release air bubbles.
  8. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the top springs back when touched.
  9. Let cakes cool in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. For the frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, beating well after each addition.
  11. Stir in vanilla extract and coconut milk if using, until frosting is creamy and smooth.
  12. Place one cake layer on a serving plate and spread a generous amount of frosting over it. Top with the second layer and frost the top and sides evenly.
  13. Optionally, sprinkle toasted shredded coconut on top for garnish.

Notes

If frosting is too soft, chill in the fridge for 15-20 minutes and re-whip before frosting. Cover cake edges with foil halfway through baking if they brown too fast. Use full-fat canned coconut milk for best moistness. Toast shredded coconut for extra flavor. For vegan or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: coconut cake, cream cheese frosting, moist cake, easy cake recipe, coconut dessert, birthday cake, potluck dessert

Find it online: https://islatable.com/moist-coconut-cake-recipe-with-creamy-cream-cheese-frosting-easy-and-best-guide/