I never thought I would ever be writing a blog post about a moist coconut cake recipe. Coconut was always one of those things I just avoided. I always thought it was too chewy, too strong, and honestly not my thing. But then last week something changed. I baked this cake for my friend Clara’s little birthday get-together, and now I am officially on team coconut. This cake was soft, sweet, fluffy and had just the right hint of coconut. Not too much. Not too little. Just perfect.
And since I know coconut can be a bit “controversial” I wanted to share this recipe that totally changed my mind. If you are like me and never liked coconut before, this moist coconut cake recipe might surprise you in the nicest way.
The Reason I Baked a Coconut Cake in the First Place
So here is how it started. My friend Clara told me she didn’t want a big party for her birthday. She just wanted a chill Sunday brunch with a few close friends. I said sure I can bring a dessert. Then she said, “I’ve been dreaming of a coconut cake with lots of frosting.” And I was like oh okay… coconut?
At first I was thinking to make something else and just smile politely. But I remembered seeing this coconut cake on Pinterest that said it was super moist and the recipe that changes your mind about coconut. And honestly I was curious. So I decided okay let’s try it. Worst case I would eat only the frosting. But I’m so glad I gave it a try. Because this cake? It was amazing.
Everyone at the brunch loved it and even my friend Julie who hates coconut took two slices. That is when I knew I had to share this one.
Ingredients You Will Need for the Cake
This recipe is simple and very friendly for home bakers. You probably already have most of the ingredients. I only had to buy coconut milk and the extract. Everything else was already in my kitchen.
Dry Ingredients:
- 2 and ¼ cups all-purpose flour
- ¼ cup cornstarch (this is what makes the cake soft and fluffy)
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (113 grams) unsalted butter
- 3 tablespoons vegetable oil (any neutral one is fine)
- 1 and ⅔ cups white granulated sugar
- 3 eggs
- 1 and ½ teaspoons vanilla extract
- 1 teaspoon coconut essence or extract (or you can use almond extract if you do not find coconut)
- 1 and ¼ cups coconut milk (divided in two parts)
- 1 cup shredded coconut (unsweetened is better)
If you are already a coconut lover you can use sweetened coconut. But I liked the balance with unsweetened one.
Making the Batter (It Smells So Good)
Step 1: Prep the cake tins
Preheat your oven to 160°C or 320°F with fan. I used two 8-inch cake pans. I greased them well and also lined the bottom with parchment paper because this cake does like to stick.
Step 2: Mix the dry ingredients
In a medium bowl sift together the flour, cornstarch, baking powder, and salt. Just whisk it all together and set aside.
Step 3: Cream butter, oil, and sugar
In a large bowl add your butter, vegetable oil, and sugar. Use a hand mixer or stand mixer to cream this until it is light and fluffy. About two minutes is good.
Then add the eggs one at a time. Mix each for about 10 to 15 seconds before adding the next.
After that add the vanilla and coconut extract, and half a cup of the coconut milk. Mix again until smooth.
Step 4: Combine dry and wet
Now we mix by hand. Add half of your dry mixture to the wet and fold gently with a spatula. Do not over mix. Then add the remaining coconut milk (¾ cup), mix again, and then fold in the last half of the dry ingredients.
Now fold in the shredded coconut. It would also be good to taste the batter here if you like to check sweetness. Mine was just right.
Step 5: Bake it
Divide the batter between the two pans. Tap them lightly on the counter to remove big air bubbles. Bake for about 33 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 20 minutes before removing.
Coconut Cream Cheese Frosting (The Icing on the Cake Literally)
This frosting is the dream. Soft. Fluffy. A little tangy from the cream cheese. It makes the cake feel like a tropical cloud.
You will need:
- 1 cup (225 grams) unsalted butter
- 4 and ½ cups icing sugar (powdered sugar)
- 1 and ½ cups cold firm cream cheese
- 1 and ½ teaspoons vanilla extract
- 1 teaspoon coconut essence or extract (or almond extract)
Cream the butter for a few minutes until light. Then add the icing sugar in three parts. Mix well after each addition. Then add the cream cheese and flavoring. Mix only until smooth. Don’t over mix or it can get runny.
I know it looks like a lot of sugar but the tang from the cream cheese makes it all balance. The texture is very creamy and easy to spread.
How I Decorated the Cake (With Help From My Friend)
After the cakes cooled, I trimmed the tops to make them even. Then I placed one layer down and added a generous scoop of frosting. My friend Sara came over and helped me spread it with an offset spatula which was very fun. We were laughing and pretending to be on a baking show.
Then we placed the second layer and frosted the top and sides. We used a cake scraper to smooth the edges and then pressed shredded coconut all over the outside. It looked like a soft snowy coconut ball and I was so proud.
It would also be cute with some fresh flowers or toasted coconut flakes if you are feeling fancy.
Why This Moist Coconut Cake Recipe Is So Good
So I think the magic here is the combination of coconut milk and cornstarch. The coconut milk gives moisture and flavor without being too strong. And the cornstarch makes the texture soft like a bakery cake.
Also the flavor is gentle. It is not the type of coconut that makes you think of sunscreen. It is more like a soft tropical hug.
The frosting is a perfect match. Sweet but not too sweet. And the cream cheese adds a nice richness.
This cake stayed moist for three days in the fridge. It actually tasted even better on day two. The flavors got deeper and the texture stayed soft.
A Few Products That Helped Me
When I made this moist coconut cake recipe I used a few things that made it easier and nicer. Maybe you already have them but I want to share with you anyway.
My 8-inch cake pans
I use deep non-stick ones. I got them at a baking shop near my apartment, but you can find them online too. They help the cake bake evenly.
Offset spatula
This was so helpful for spreading the frosting. It just makes the cake look more smooth. You can also use it for spreading jam or Nutella.
Good quality coconut extract
I found one at a little international store. It was very strong so I only used a small amount. If you can find a good one, it will really help the flavor shine.
It would also be good to store leftover shredded coconut in the freezer so you can use it in pancakes or smoothies later.
Final Thoughts About This Moist Coconut Cake Recipe
Okay so here’s the honest truth. I did not expect to love this cake. I thought I would just make it for my friend and maybe eat one polite slice. But now I am already planning to bake it again next week for my cousin’s dinner party. It is that good.
If you are searching for a soft, tender, flavor-balanced moist coconut cake recipe this one is truly special. It feels homemade but also like something from a fancy bakery. It looks pretty and feels cozy at the same time.
So if you were ever unsure about coconut cake like me, I think you should try this one. It might surprise you in the best way. And even if you already love coconut, this is probably going to be your new go-to recipe. Let me know if you try it. It would also be very nice to hear how it turned out for you.
And thank you Clara for asking for coconut cake. You changed me.