Moist And Fluffy Coconut Layer Cake

This Moist And Fluffy Coconut Layer Cake delivers an exceptionally tender crumb, balanced sweetness, and rich tropical flavor in every bite.

Using full-fat coconut milk and whipped egg whites creates a light, velvety texture, while sweet cream cheese frosting and shredded flakes finish this classic centerpiece.

Prep time: 30 minutes

Bake time: 25–30 minutes

Yield: One 9-inch, 2-layer cake (10–12 servings)

Ingredients

Coconut Cake Layers

• 2 ¾ cups (330g) cake flour, sifted

• 1 tablespoon baking powder

• ½ teaspoon fine salt

• ¾ cup (170g) unsalted butter, softened to room temperature

• 1 ½ cups (300g) granulated sugar

• 1 teaspoon pure vanilla extract

• 1 teaspoon pure coconut extract

• 1 cup (240ml) canned full-fat coconut milk, well-shaken, room temperature

• 5 large egg whites, room temperature

• ¼ teaspoon cream of tartar

Coconut Cream Cheese Frosting

• 8 oz (225g) block cream cheese, slightly softened

• ¾ cup (170g) unsalted butter, softened

• 4 cups (480g) powdered sugar, sifted

• 2 tablespoons canned coconut milk or heavy cream

• 1 teaspoon coconut extract

• ½ teaspoon vanilla extract

• Pinch of fine salt

Topping

• 2 cups (180g) sweetened shredded coconut flakes

Instructions

1. Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper rounds, and grease the paper lightly. Dust with flour, tapping out the excess.

2. Mix the Dry Ingredients

Whisk together the cake flour, baking powder, and salt in a medium bowl. Set aside.

3. Cream the Butter and Sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until pale, light, and airy. Beat in the vanilla and coconut extracts.

4. Alternate Wet and Dry

Reduce mixer speed to low. Add the flour mixture in three batches, alternating with the canned coconut milk in two batches, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.

5. Whip and Fold the Whites

In a clean, dry bowl using clean beaters, whip the egg whites and cream of tartar on medium-high until stiff, glossy peaks form. Gently fold one-third of the whipped whites into the batter with a silicone spatula to lighten it, then gently fold in the remaining whites until no streaks remain.

6. Bake the Layers

Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean and the tops spring back lightly to a gentle touch. Cool in the pans on a wire rack for 15 minutes, then invert onto racks to cool completely before frosting.

7. Make the Frosting

Beat the cream cheese and softened butter together on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar on low speed. Once incorporated, add the coconut milk, coconut extract, vanilla, and pinch of salt. Beat on medium-high for 2 full minutes until fluffy and smooth.

8. Assemble and Finish

Level the cooled cake layers with a serrated knife if needed. Place one layer on a serving platter. Spread about 1 cup of frosting over the top. Set the second layer on top. Frost the top and sides of the cake with the remaining frosting. Immediately press the shredded coconut flakes gently into the top and sides with your hands until fully coated.

Chill the cake for at least 30 minutes to set the frosting before slicing and serving.