What ingredients make a coconut cake soft and moist?

To achieve a soft and moist coconut cake, use cake flour for a tender crumb, egg whites for lightness, sour cream to add moisture, and canned coconut milk to enhance coconut flavor. Adding coconut extract and sweetened shredded coconut boosts the taste and texture. These ingredients work together to create a fluffy, flavorful cake.

Can I use fresh coconut instead of sweetened shredded coconut in my coconut cake?

Fresh coconut can be substituted, but it’s best to shred the fresh coconut meat finely and dry it in the oven at a low temperature before adding it to the batter. This step helps reduce excess moisture, preventing the cake from becoming soggy, and maintains the texture expected in a coconut cake.

How long can I store coconut cake before decorating it?

You can bake the cake layers and keep them at room temperature or refrigerate overnight before decorating. For longer storage, freeze the baked layers for up to 3-4 days. Thaw them completely before applying frosting to preserve moisture and texture.

Is it okay to leave out shredded coconut if I don’t like the texture?

Yes, shredded coconut can be omitted without altering the recipe otherwise. The cake will still have coconut flavor from coconut milk and extract but will have a smoother texture, which is ideal for those who prefer less chewiness.

Can I substitute butter with coconut oil in coconut cake?

You can replace butter with solid coconut oil, but this may change the flavor and texture. Coconut oil gives a lighter coconut taste but may result in a less tender and cakey crumb compared to butter’s richness. Use refined coconut oil for a neutral flavor or unrefined for a stronger coconut note.

Coconut Cake Recipes With Creamy Frosting And Moist Layers

Name: Coconut Cake
Prep time: 50 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ½ cups cake flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; ¾ cup unsalted butter, softened; 1 ⅔ cups granulated sugar; 5 large egg whites, at room temperature; ½ cup sour cream, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon coconut extract; 1 cup unsweetened canned coconut milk, at room temperature; 1 cup sweetened shredded coconut; 1 cup unsalted butter, softened; 8 ounces full-fat cream cheese, softened; 5 cups confectioners’ sugar; 2 tablespoons canned coconut milk; ½ teaspoon pure vanilla extract; ½ teaspoon coconut extract; ⅛ teaspoon salt; 2 cups sweetened shredded coconut

Description

🥥 Coconut Cake Recipes feature moist, tender layers infused with rich coconut flavor, perfect for any celebration.
🎂 The creamy coconut cream cheese frosting adds a luscious finish that everyone will love.

Ingredients

Scale

2 ½ cups cake flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

¾ cup unsalted butter, softened

1 ⅔ cups granulated sugar

5 large egg whites, at room temperature

½ cup sour cream, at room temperature

2 teaspoons pure vanilla extract

1 teaspoon coconut extract

1 cup unsweetened canned coconut milk, at room temperature

1 cup sweetened shredded coconut

1 cup unsalted butter, softened

8 ounces full-fat cream cheese, softened

5 cups confectioners’ sugar

2 tablespoons canned coconut milk

½ teaspoon pure vanilla extract

½ teaspoon coconut extract

⅛ teaspoon salt

2 cups sweetened shredded coconut

Instructions

1-First, preheat your oven to 350°F (175°C) and grease your baking pans to avoid any sticking drama that’s my top tip from countless bakes! Get all your ingredients ready and measured out to keep the process fun and stress-free.

2-Next, in a large bowl, whisk together the cake flour, baking powder, baking soda, and salt until they’re well combined. This sets the base for that light, airy texture we all love. In another bowl, beat the egg whites with the granulated sugar until they’re light and fluffy, then mix in the softened butter, sour cream, vanilla extract, coconut extract, and canned coconut milk for that signature taste.

3-Now, gently fold the wet ingredients into the dry ones, stirring just enough to blend without overdoing it overmixing can make your cake tough, and nobody wants that! Pour the batter into your prepared pans, smooth the tops, and pop them in the oven. Bake for about 25-30 minutes, or until a toothpick comes out clean from the center.

4-Once baked, let the cakes cool completely on a wire rack before you even think about frosting. For the frosting, beat the softened butter and cream cheese together until creamy, then gradually add the confectioners’ sugar, coconut milk, extracts, and salt. Finally, frost your cooled cakes and sprinkle with sweetened shredded coconut for extra flair. If you’re up for more cake adventures, try our crustless coconut pie recipe for a fun variation.

Notes

🥥 Use room temperature ingredients for best batter texture and even baking.
🎂 Be careful not to overmix batter to keep the cake moist and tender.
❄️ Chill the frosted cake before serving to allow frosting to set and flavors to meld.

Prep Time: 20 minutes
Baking Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Frosting
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 calories
Sugar: 35 grams
Sodium: 200 mg
Fat: 20 grams
Saturated Fat: 12 grams
Unsaturated Fat: 6 grams
Trans Fat: 0 grams
Carbohydrates: 38 grams
Fiber: 1 gram
Protein: 4 grams
Cholesterol: 70 mg

Keywords: coconut cake, cream cheese frosting, moist coconut cake, celebratory cake