A moist coconut layer cake made with coconut milk, shredded coconut, and creamy coconut cream cheese frosting. Perfect for holidays and celebrations.

Scale

Cake:

2½ cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter

1¾ cups granulated sugar

4 eggs

2 teaspoons vanilla

1 teaspoon coconut extract

1 cup coconut milk

½ cup sour cream

1 cup shredded coconut

Frosting:

8 oz cream cheese

½ cup butter

4 cups powdered sugar

2 tablespoons coconut milk

1 teaspoon vanilla

½ teaspoon coconut extract

Garnish:

2 cups shredded coconut

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and prepare two 8-inch cake pans.

2. Whisk together the dry ingredients.

3. Cream butter and sugar until fluffy, then add eggs and extracts.

4. Alternate adding the dry ingredients and coconut milk.

5. Fold in sour cream and shredded coconut.

6. Bake for 28 to 32 minutes and cool completely.

7. Prepare the coconut cream cheese frosting.

8. Assemble the cake and frost completely.

9. Cover with shredded coconut and serve.

Use room-temperature ingredients.

Toast coconut for added flavor.

Chill before slicing for cleaner layers.