Extra Moist Coconut Cake

Indulge in the luxurious flavors of this Extra Moist Coconut Cake, a dessert designed to impress with its irresistible blend of tropical sweetness and velvety texture. Made with rich coconut milk and sweetened shredded coconut, this cake delivers ultimate moisture in every bite, while the creamy, tangy cream cheese frosting adds a delightful contrast. Topped with golden toasted coconut for a touch of crunch, this recipe is perfect for any celebration or gathering. Quick to prepare in just 25 minutes and yielding two gorgeous layers, this coconut cake is a crowd-pleaser you’ll want to make again and again. Whether you’re a fan of tropical flavors or on the hunt for a show-stopping dessert, this moist and fluffy coconut cake is your ticket to baking bliss!

Nutriscore Rating: 36/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 cup unsalted butter, softened
• 1.75 cups granulated sugar
• 4 pieces large eggs
• 1 cup coconut milk (unsweetened)
• 1 teaspoon vanilla extract
• 1.5 cups sweetened shredded coconut
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• 3 tablespoons heavy whipping cream
• 0.5 cups shredded toasted coconut (for topping, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Scrape down the sides of the bowl as needed.

Step 5

Stir in the vanilla extract.

Step 6

At low speed, alternate adding the dry flour mixture and the coconut milk to the butter mixture. Begin and end with the flour mixture, mixing just until incorporated after each addition.

Step 7

Fold in the sweetened shredded coconut gently with a spatula.

Step 8

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 9

Bake the cakes in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Step 10

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 11

While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until fully combined and fluffy.

Step 12

Add the heavy whipping cream to the cream cheese mixture and beat until the frosting is creamy and spreadable.

Step 13

Once the cakes are fully cooled, level them if necessary. Place one cake layer on a serving platter and spread an even layer of frosting on top.

Step 14

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Step 15

If desired, sprinkle shredded toasted coconut over the top and sides of the frosted cake for added flavor and texture.

Step 16

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!

Nutrition Facts

Serving size	2163.7 grams (2163.7g)

Amount per serving	% Daily Value*
Calories	8320

Total Fat 439.00g	563%
Saturated Fat 298.80g	1494%
Polyunsaturated Fat 0.00g
Cholesterol 1557mg	519%
Sodium 3729mg	162%
Total Carbohydrate 1063.70g	387%
Dietary Fiber 30.00g	107%
Total Sugars 767.80g
Protein 84.90g	170%

Vitamin D 160IU	800%
Calcium 498mg	38%
Iron 30mg	164%
Potassium 1903mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 4.0%

Carbs: 49.8%