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A beautiful two-layer coconut cake covered in white frosting and shredded coconut on a stand. A metal cake server is lifting a large, moist slice, revealing the thick frosting layers and velvety cake crumb inside.

The Most Decadent Moist Coconut Cake Recipe (Velvety Soft!)

Finally, a Moist Coconut Cake Recipe that lives up to the hype! Using sour cream and coconut milk, this cake stays soft, fluffy, and fresh for days.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 53 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

FOR THE CAKE BASE
  • 2 3/4 Cups All-Purpose Flour (345g) Spooned & leveled
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 Cup Unsalted Butter (226g) Softened to room temp
  • 1 2/3 Cups Granulated Sugar (330g)
  • 5 Large Egg Whites Room temp (approx. 150g)
  • 1/2 Cup Sour Cream (120g) Full fat, room temp
  • 2 tsp Vanilla Extract
  • 1 tsp Coconut Extract
  • 1 Cup Canned Coconut Milk (240ml) Full fat, shaken well
THE "SOAK" HACK
  • 3 tbsp Canned Coconut Milk Reserved from the can
  • 1 tbsp Powdered Sugar (8g) Optional
FOR THE FROSTING
  • 8 oz Cream Cheese (226g) Full fat block, Cold
  • 1/2 Cup Unsalted Butter (113g) Softened
  • 4 Cups Powdered Sugar (480g) Sifted
  • 1 tbsp Canned Coconut Milk To adjust consistency
  • 1/2 tsp Coconut Extract
  • 2 Cups Shredded Coconut (170g) Sweetened flakes

Equipment

  • 2 9-Inch Round Cake Pans Metal pans work best for even browning
  • 1 Electric Stand Mixer Or a hand mixer (crucial for fluffiness)
  • 1 Parchment Paper To line the pans (prevents sticking)
  • 1 Pastry brush For the "Soak Hack"

Method
 

Prep & Whisk
  1. Preheat: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans generously with butter.
    A top-down view of a hand greasing a 9-inch round metal cake pan with a stick of butter on a white marble surface, next to another pan and an oven display showing 350°F.
  2. Line: Place a round piece of parchment paper at the bottom of each pan. This guarantees your layers will pop out perfectly without breaking.
    A close-up of a hand smoothing a circular piece of white parchment paper into the bottom of a greased silver cake pan on a marble countertop.
  3. Whisk Dry: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This aerates the flour for a lighter crumb.
    A close-up of a hand using a metal whisk to stir together flour, baking powder, and other dry ingredients in a glass bowl, with fine flour dust particles floating in the air above the bowl.
The "Lift" (Creaming Method)
  1. Cream: In a large bowl (or stand mixer), beat the softened butter and sugar on High Speed for 3-4 minutes. The mixture should look pale white and fluffy. This step forces air into the batter.
    A top-down view of a large white ceramic bowl on a marble surface, filled with a pale, fluffy mixture of creamed butter and sugar with a spatula resting inside.
  2. Add Wets: Lower the speed. Add the egg whites one at a time, mixing well. Add the sour cream, vanilla extract, and coconut extract. Mix until just combined.
    A close-up shot of a hand pouring liquid ingredients from a small glass bowl into a stand mixer bowl filled with the creamed butter and sugar mixture, with the paddle attachment stationary.
The "Wet & Dry" Mix
  1. Combine: Turn the mixer to Low Speed. Add 1/3 of the flour mixture, then 1/2 of the canned coconut milk. Repeat (Flour > Milk > Flour).
  2. Don't Overmix: Stop mixing the second you see the white flour streaks disappear. Overmixing creates gluten, which leads to a hard cake.
    A close-up view of a stand mixer on low speed, with a scoop of white flour and a stream of creamy coconut milk being gently added to the thick batter simultaneously.
Bake & The "Soak Hack"
  1. Bake: Pour the batter evenly into the two pans. Bake for 24-28 minutes.
    A high-angle shot of a hand pouring creamy, thick white cake batter from a ceramic bowl into one of two 9-inch round metal cake pans on a marble countertop, next to a measuring cup and spatula.
  2. Test: Insert a toothpick in the center. It should come out with a few moist crumbs attached (not wet batter).
    A close-up of a hand inserting a thin wooden toothpick into the center of a golden-brown cake layer resting on a wire cooling rack on a marble countertop.
  3. The Hack: Remove from the oven. While the cakes are still hot, gently poke holes in the top with a toothpick. Brush the Reserved Coconut Milk over the warm cakes. This locks in moisture instantly. Let cool completely in the pans.
    A close-up of a hand using a wooden pastry brush to spread creamy white coconut milk over a warm, golden-brown cake layer that has numerous small holes poked into its surface.
Frost & Assemble
  1. Whip Frosting: Beat the butter and cold cream cheese until smooth (2 mins). Slowly add powdered sugar and extracts. If it's too stiff, add 1 tbsp coconut milk.
    A close-up of a rubber spatula lifting a thick, glossy, and perfectly smooth white cream cheese frosting from a ceramic bowl on a marble surface.
  2. Snowball Effect: Place one layer on your stand. Spread a thick layer of frosting. Top with the second layer. Frost the top and sides completely.
    A baker using an offset spatula to spread thick white cream cheese frosting over the top and sides of a two-layer assembled coconut cake on a ceramic cake stand.
  3. Decorate: Press the sweetened shredded coconut all over the cake using your hands to create the fluffy "Snowball" look. Refrigerate for 20 minutes before slicing.
    A close-up of hands gently pressing handfuls of white sweetened shredded coconut onto the sides and top of a freshly frosted cake.
Serve & Enjoy
  1. Serve: Slice into generous wedges. For the cleanest cuts, wipe your knife with a warm towel between slices. Serve slightly chilled or at room temperature and enjoy your masterpiece!
    A beautiful two-layer coconut cake covered in white frosting and shredded coconut on a stand. A metal cake server is lifting a large, moist slice, revealing the thick frosting layers and velvety cake crumb inside.

Notes

  • Coconut Milk Rule: Do NOT use the drinking coconut milk found in the dairy aisle. You must use Full-Fat Canned Coconut Milk (usually in the Asian section) for the fat content that keeps the cake moist.
  • Room Temp is Key: Ensure your butter, sour cream, and eggs are at room temperature. If they are cold, the batter will curdle.
  • Storage: Store leftovers in the fridge for up to 5 days. Press plastic wrap against the cut section to prevent it from drying out.
  • Sour Cream Sub: If you don't have sour cream, use full-fat plain Greek Yogurt (1:1 ratio).