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Soft coconut layer cake with whipped frosting and coconut flakes on top, highlighting its light and moist crumb.

Moist Coconut Cake

Olivia Carter
Tender, moist, coconutty heaven. Reverse creaming is magic.
Print Recipe Pin Recipe
30 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 2 hours
COST $15–$18
Course Dessert
Cuisine American
Keyword coconut cake, layer cake, reverse creaming
Servings 12 servings
Calories 380 kcal

Equipment

  • 2 9-inch round cake pans
  • Stand Mixer or Hand Mixer
  • Parchment paper
  • sifter

Ingredients
  

  • 2 ¼ cups cake flour
  • 1 ½ cups sugar
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • ¾ cup cold butter
  • 4 egg whites
  • 1 cup coconut milk
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 1 cup shredded coconut

Instructions
 

  • Preheat the oven to 350°F. Grease the pans.
  • Stir the dry ingredients into the butter until the mixture looks like sand.
  • Mix the wet ingredients, then fold them into the dry mixture. Add the shredded coconut.
  • Bake for 30–35 minutes. Brush the warm cake with coconut milk.

Notes

Reverse creaming creates the softest cake. Frost with cream cheese or vanilla frosting and sprinkle extra coconut on top.

Nutrition (per serving)

Calories: ~380kcal, Fat: 19g, Carbs: 50g, Protein: 4g