Name: Moist Coconut Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 cups cake flour (spooned and leveled); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; 4 large egg whites (at room temperature); 1 cup granulated sugar; 1 cup unsalted butter (softened); ½ cup coconut-flavored Greek yogurt ((Chobani coconut Greek yogurt 2% milk fat works best)); 1 teaspoon vanilla extract; 1 cup canned coconut milk (at room temperature); 1 cup sweetened shredded coconut ((grated, optional)); 8 ounces cream cheese (at room temperature); 2 tablespoons heavy cream or milk; 1 teaspoon coconut extract; Pinch sea salt; 5 cups powdered sugar; 1 cup sweetened shredded coconut ((for topping))

There’s something undeniably delightful about a cake that feels like a tropical vacation in every bite. This Moist Coconut Cake Recipe brings together the rich flavors of coconut, soft textures, and a creamy frosting that will have your taste buds dancing with joy. Perfect for celebrations or a simple treat, this cake is a crowd-pleaser that will have everyone asking for seconds. With a blend of coconut-flavored Greek yogurt and coconut milk, this cake is not only moist but also infused with a luscious coconut flavor that is simply irresistible.

Top Reasons to Make Moist Coconut Cake Recipe

Perfectly Moist: The combination of yogurt and coconut milk ensures each slice is tender and moist.
Tropical Flavor: The coconut flavor shines through, transporting you to a sunny paradise with every bite.
Easy to Make: With straightforward steps, this cake is perfect for bakers of all levels.
Versatile: It’s a fantastic base for various toppings and fillings, making it ideal for any occasion.
Impressive Presentation: The shredded coconut on top adds a beautiful finishing touch that impresses guests.

What Goes In

3 cups cake flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
4 large egg whites, at room temperature
1 cup granulated sugar
1 cup unsalted butter, softened
½ cup coconut-flavored Greek yogurt (Chobani coconut Greek yogurt 2% milk fat works best)
1 teaspoon vanilla extract
1 cup canned coconut milk, at room temperature
1 cup sweetened shredded coconut, grated (optional)
8 ounces cream cheese, at room temperature
2 tablespoons heavy cream or milk
1 teaspoon coconut extract
Pinch of sea salt
5 cups powdered sugar
1 cup sweetened shredded coconut (for topping)

Must-Have Equipment

Mixing Bowls: A set of various sizes for mixing ingredients.
Electric Mixer: A hand or stand mixer will make blending the batter and frosting a breeze.
Measuring Cups and Spoons: Accurate measurements are key for baking success.
Cake Pans: Two 9-inch round cake pans for even baking.
Cooling Rack: Essential for cooling the cakes before frosting.
Spatula: For spreading frosting and scooping batter.

Make Moist Coconut Cake Recipe: A Simple Method

Step 1: Preheat the Oven

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

Step 2: Mix Dry Ingredients

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

Step 3: Beat the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes.

Step 4: Add Egg Whites and Yogurt

Add the egg whites and coconut-flavored Greek yogurt to the butter mixture. Beat until well combined. Stir in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and the room temperature coconut milk to the batter, starting and ending with the flour mixture. Mix until just combined. Avoid overmixing!

Step 6: Fold in Shredded Coconut

If using, gently fold in the sweetened shredded coconut for added texture and flavor.

Step 7: Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 9: Make the Frosting

In a mixing bowl, beat the cream cheese until smooth. Gradually add the heavy cream or milk, coconut extract, and a pinch of sea salt. Slowly add the powdered sugar until light and fluffy.

Step 10: Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, then carefully place the second layer on top and frost the top and sides. Garnish with additional sweetened shredded coconut for a tropical touch.

Smart Substitutions

For a dairy-free option, substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream instead of heavy cream.
Use a gluten-free flour blend in place of cake flour for a gluten-free version.
If you prefer a less sweet cake, reduce the amount of powdered sugar in the frosting.
Swap the coconut-flavored Greek yogurt for plain yogurt or a non-dairy yogurt if desired.

Pro Tips & Notes

Make sure all your ingredients are at room temperature for the best results.
Do not skip the cooling time! Frosting a warm cake can lead to melted frosting.
For extra coconut flavor, consider adding a layer of coconut cream between the cake layers.
This cake can be made a day in advance; just store it in an airtight container at room temperature or in the fridge.

Leftovers & Meal Prep

Leftover Moist Coconut Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep the cake in the refrigerator for up to a week. You can also freeze the cake layers for up to 3 months. Just wrap them tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.

Reader Questions

Can I use whole eggs instead of egg whites?

Yes! You can use whole eggs, but be aware that this may slightly change the texture and color of the cake, making it richer and a bit denser.

How can I make this cake chocolate-flavored?

For a chocolate coconut cake, you can substitute ½ cup of the cake flour with cocoa powder. This will create a delicious chocolate twist on your Moist Coconut Cake Recipe.

Is there a way to make this cake less sweet?

Absolutely! You can reduce the amount of sugar in both the cake and frosting. Start by cutting the granulated sugar by ¼ cup and adjusting the powdered sugar in the frosting to your taste.

Can I use unsweetened coconut instead of sweetened shredded coconut?

Yes, you can use unsweetened shredded coconut if you prefer less sweetness. Just keep in mind that the cake may taste a bit less sweet overall.

Final Bite

The Moist Coconut Cake Recipe is not just a dessert; it’s an experience that captures the essence of tropical bliss. Whether you’re serving it at a birthday party, a holiday gathering, or just indulging in a piece after dinner, this cake is sure to be the highlight of the occasion. The combination of fluffy cake, creamy frosting, and coconut goodness is simply divine. So grab your ingredients and get ready to impress your friends and family with a cake that’s as beautiful as it is delicious. Enjoy every bite!