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Moist Coconut Cake Recipe with Creamy Cream Cheese Frosting Easy and Perfect

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A moist and tender coconut cake paired with a dreamy cream cheese frosting that is easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (about 120 grams) unsweetened shredded coconut (small-curd preferred)
  • 1 ¾ cups (350 grams) granulated sugar
  • ¾ cup (170 grams) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • 2 teaspoons pure vanilla extract
  • ½ cup (120 ml) half-and-half or whole milk (optional)
  • 8 oz (225 grams) cream cheese, softened
  • ½ cup (113 grams) unsalted butter, softened
  • 3 to 4 cups (360–480 grams) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons (30–45 ml) heavy cream
  • Toasted shredded coconut for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. With mixer on low, add dry ingredients in three parts alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  6. Optionally, stir in half-and-half or whole milk for a lighter crumb.
  7. Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
  8. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely.
  10. For frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar on low speed to avoid sugar cloud.
  11. Add vanilla extract and heavy cream, mixing until creamy and spreadable.
  12. Once cakes are cool, place one layer on a plate, spread frosting generously, top with second layer, then frost top and sides.
  13. Sprinkle toasted shredded coconut on top for garnish if desired.

Notes

Do not overmix batter to avoid toughness. Use softened (not melted) cream cheese and butter for smooth frosting. Gradually add powdered sugar to prevent sugar dust cloud. Chill cake after crumb coat for smoother frosting edges. Use buttermilk for moist crumb and slight tang. Toast shredded coconut for garnish at 350°F for 5-7 minutes, stirring occasionally.

Nutrition

Keywords: coconut cake, cream cheese frosting, moist cake, easy dessert, tropical cake, homemade cake

Find it online: https://leilameals.com/moist-coconut-cake-recipe-with-creamy-cream-cheese-frosting-easy-and-perfect/