Go Back
4.43 from 21 votes
A slice was cut from and being lifted off the perfectly baked two-layer moist coconut cake, with white frosting between layers and on the outside, covered with crunchy coconut.
Print Recipe
Incredibly-Moist Coconut Cake Recipe
Prep Time
25 mins
Cook Time
35 mins
 

My Incredibly Moist Coconut Cake recipe makes an ultra-fluffy moist cake with velvety frosting and crunchy coconut, done easily from scratch.

Servings: 10 servings
Author: Gemma Stafford
Ingredients
For The Coconut Cake
  • 4 large eggs, separated, at room temperature
  • 1 cup (8 oz/225 g) butter , room temperature
  • 2 cups (16 oz/450 g) granulated sugar
  • 1½ teaspoons natural coconut extract
  • 2 cups (10 oz/284 grams) all-purpose flour
  • 1⅓ cups (4 oz/115 grams) sweetened flaked coconut
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (8 fl oz/240 ml) buttermilk
For Decorating
Instructions
Make The Coconut Cake

  1. Preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) cake pans with parchment paper.

  2. In the bowl of a stand mixer fitted with a whisk attachment (or with a large bowl and handheld electric mixer), whip the egg whites on medium-high speed to stiff peaks, about 4 minutes.
  3. Transfer the egg whites to a separate bowl and switch out the whisk for a paddle attachment.
  4. Add the butter and sugar to the mixer bowl and beat on high until light and fluffy, about 5 minutes.
  5. Add the egg yolks, one at a time, followed by the coconut extract. Scrape down the sides of the bowl a few times to ensure even mixing.
  6. In a separate bowl, whisk the flour, coconut flakes, baking soda and salt together, turn the mixer speed to low and alternate adding this and the buttermilk into the butter mixture, beginning and ending with the flour, until fully combined. Scrape down the sides of the bowl a few times to make sure it is all mixed evenly.
  7. Gently fold in the egg whites with a large metal spoon until combined, then divide the batter between the prepared pans.
  8. Bake for 30 - 35 minutes or until a wooden skewer comes out clean.
  9. Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
Decorate The Coconut Cake

  1. Place the bottom cake layer on a serving plate or cake stand and spread a ½ cup (4 oz/115 g) of cream cheese frosting on top all the way to the edges. Add the next layer of cake and frost the top and sides with the remaining frosting.

  2. Gently use the palm of your hand to press shredded coconut onto the sides and top of the cake, covering it completely.
  3. Slice and enjoy! Cover and store the cake at room temperature for up to 2 days. For longer storage keep it in the refrigerator but allow it to come to room temperature before serving.