Ultimate Moist Coconut Cake Recipe for UK Bakers

If you love coconut, you must try this ultimate moist coconut cake recipe. It’s filled with coconut flavor and has a rich texture from coconut milk. The secret is in how we combine the ingredients. This method makes the cake light and fluffy, not to mention moist.

The cake is toped off with a decadent coconut cream cheese frosting. This adds a creamy and tangy layer, making the cake even more delicious. Lastly, we sprinkle on shredded coconut for a great crunchy finish.

This cake is perfect for impressing your loved ones. It’s great for celebrations or just as a treat. So, put on your apron, and let’s bake this amazing coconut cake.

Table of Contents

Toggle

How to Make the Ultimate Moist Coconut Cake

Follow these steps to whip up the best moist coconut cake. Making the batter takes special care to get it just right. And the coconut cream cheese frosting? It really makes this cake pop.

Gather Your Ingredients

First, get all the ingredients you’ll need. Here they are:

3 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of unsalted butter, softened
1/2 cup of vegetable oil
2 cups of granulated sugar
4 large eggs
2 teaspoons of vanilla extract
1 teaspoon of coconut extract
1 cup of coconut milk
1 cup of shredded coconut

Preparing the Coconut Cake Batter

Now, let’s mix the coconut cake batter:

Start by preheating your oven to 350°F (175°C). Grease your cake pans and line them with parchment paper.
In a bowl, sift the flour, baking powder, baking soda, and salt together. Then, set it aside.
With an electric mixer, beat the butter, oil, and sugar until it’s light and fluffy.
Slowly add the eggs, one by one, mixing each one in thoroughly.
Stir in the vanilla extract, coconut extract, and coconut milk until combined.
Gently fold in the dry mixture and shredded coconut. Don’t overmix; you don’t want a dense cake.
Divide this batter between your pans.
Bake for 25-30 minutes. You’ll know it’s done when a toothpick comes out clean.

After baking, let your cakes cool in their pans to room temperature.

Coconut Cream Cheese Frosting and Decorating

While the cakes cool, get the coconut cream cheese frosting ready. You’ll need:

8 ounces of cream cheese, softened
1/2 cup of unsalted butter, softened
4 cups of powdered sugar
1 teaspoon of vanilla extract
1/2 teaspoon of coconut extract

In a big bowl, cream the cheese and butter until smooth. Then, add sugar slowly, along with the vanilla and coconut extracts, mixing well.

Once your cakes are cool, start assembling. Put one cake on a plate, frost it, then add the second cake and cover everything with frosting. Top it off with more shredded coconut for looks.

Now, your amazing moist coconut cake is done. Serve it for any celebration or as a special treat for coconut fans.

Ingredients for Coconut Cake Batter	Ingredients for Coconut Cream Cheese Frosting
3 cups of all-purpose flour	8 ounces of cream cheese, softened
2 teaspoons of baking powder	1/2 cup of unsalted butter, softened
1/2 teaspoon of baking soda	4 cups of powdered sugar
1/2 teaspoon of salt	1 teaspoon of vanilla extract
1 cup of unsalted butter, softened	1/2 teaspoon of coconut extract
1/2 cup of vegetable oil
2 cups of granulated sugar
4 large eggs
2 teaspoons of vanilla extract
1 teaspoon of coconut extract
1 cup of coconut milk
1 cup of shredded coconut

Conclusion

This recipe for moist coconut cake is perfect for anyone who loves coconut. It’s made with coconut flavoring and milk, making it delicious and moist. The way it’s made, the cake is soft and light.

The frosting is extra special too, with a mix of coconut and cream cheese. It all comes together with shredded coconut. This adds a nice chewy feel, making every bite special.

It’s ideal for celebrations or just to treat yourself. With its amazing taste and feel, it’s like a piece of the tropics. You’ll feel like you’re on vacation with every bite.

So, don’t wait to try this amazing cake. Make it today and enjoy the taste of coconut heaven.

FAQ

How long does it take to bake the moist coconut cake?

Baking the moist coconut cake depends on your cake pan size. Usually, it takes 25 to 30 minutes. A toothpick should come out clean from the center. Start checking at 20 minutes.

Can I use desiccated coconut instead of shredded coconut?

Yes, desiccated coconut is fine in this recipe. It’s drier and finer. Your cake may need more moisture. So, add extra coconut milk to the batter.

Can I substitute coconut cream for coconut milk?

Coconut cream and milk vary in thickness and fat content. Cream is thicker. You can swap them in this recipe, but adjust the amount. Maybe add some water or milk if your batter is too thick.

Can I make this cake ahead of time?

Yes, you can prepare the coconut cake before you need it. After they cool, wrap cakes in plastic. They’ll keep at room temp for 2 days, or 5 days in the fridge. Before serving, let them return to room temperature.

Store the coconut cream cheese frosting separately in the fridge for up to 3 days. When serving, frost the cake with this chilled frosting.