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Moist homemade coconut cake with cream cheese frosting and toasted coconut flakes

Coconut Cake

Areeba
This coconut cake recipe layers moist coconut-milk cake with tangy cream cheese frosting and toasted coconut flakes the moist coconut cake everyone asks for by name.
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Prep Time 25 minutes
Cook Time 27 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup full-fat canned coconut milk
  • 1/2 cup sour cream
  • 1 1/2 cups sweetened shredded coconut

Cream Cheese Frosting

  • 16 oz cream cheese softened
  • 1 cup unsalted butter softened
  • 5 cups powdered sugar sifted
  • 1 teaspoon coconut extract
  • 2 cups sweetened shredded coconut 1 cup for filling, 1 cup toasted for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat butter and sugar for about 3 minutes, until light and fluffy.
  • Add eggs one at a time, beating well after each addition. Mix in coconut extract and vanilla extract.
  • Add the dry ingredients and coconut milk alternately in three additions, starting and ending with dry ingredients. Mix just until combined.
  • Gently fold in sour cream and shredded coconut using a spatula. Do not overmix.
  • Divide batter evenly between the prepared pans. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool cakes in pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
  • To make frosting, beat cream cheese and butter until smooth and creamy.
  • Gradually add powdered sugar, then mix in coconut extract.
  • Fold in 1 cup shredded coconut (for filling).
  • Spread frosting between layers and over the top and sides of the cake.
  • Press toasted coconut onto the outside of the cake for decoration.
  • Chill for 20–30 minutes before slicing for clean layers.

Notes

This coconut cake is best enjoyed fresh but actually tastes even better the next day as the coconut flavor deepens and the layers settle beautifully with the frosting. Always make sure the cake is completely cooled before frosting, otherwise the cream cheese frosting will melt and slide. For the best texture, use full-fat coconut milk and measure your flour correctly to avoid a dense crumb. Once assembled, keep the cake chilled until serving, but let it sit at room temperature for a few minutes so the frosting softens slightly and becomes creamy again.
 
 
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