Fluffy & Moist Coconut Cake

This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. To ensure success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.

Ingredients

2 and 1/2 cups (285g) cake flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 2/3 cups (330g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup (240ml) unsweetened canned coconut milk, at room temperature*
1 cup (80g) sweetened shredded coconut

Coconut Cream Cheese Buttercream

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
5 cups (600g) confectioners’ sugar
2 Tablespoons (30ml) canned coconut milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 cups (160g) sweetened shredded coconut

Instructions

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)

Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.