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Homemade Moist Coconut Cake Recipe photo

Moist Coconut Cake Recipe

This Moist Coconut Cake is a tropical delight! Rich coconut flavors and creamy frosting make it irresistible.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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)
For the Frosting:
  • 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)

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cake Pans
  • Cooling rack
  • Spatula

Method
 

Directions:
  1. Step 1: 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.
  2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and sea salt. Set aside.
  3. Step 3: 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.
  4. Step 4: Add the egg whites and coconut-flavored Greek yogurt to the butter mixture. Beat until well combined. Stir in the vanilla extract.
  5. Step 5: 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!
  6. Step 6: If using, gently fold in the sweetened shredded coconut for added texture and flavor.
  7. Step 7: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: 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.
  9. Step 9: 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.
  10. Step 10: 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.

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.