Best 9 Moist Coconut Cake Recipes

MOIST COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
• Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
• Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
• Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
• Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
• Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.

BRAZILIAN-STYLE MOIST COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
• Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
• Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
• When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

MOIST AND LEMONY COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9-inch round baking pan.
• Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
• Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
• Transfer batter to a large bowl; fold 1 cup coconut into the batter.
• Pour batter into prepared baking pan, smoothing the surface of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
• Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
• Spread frosting over completely cooked cake.
• Sprinkle remaining 1/4 cup coconut atop frosted cake.

MOIST 'N' CREAMY COCONUT CAKE

Steps:

• Bake a 9" X 13" white or yellow cake from a mix or homemade.
• After cake has cooled about 15 minutes, poke holes down through cake with utility fork.
• While cake is cooling, make syrup. Combine milk, sugar, and 1/2 cup of the coconut in a saucepan. Bring to a boil, reduce heat, and simmer 1 minute.
• While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes. Cool cake completely before frosting.
• Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream. Spread over cooled cake. Sprinkle remaining coconut over surface of whipped cream.
• Refrigerate leftovers.

MOIST COCONUT CAKE RECIPE - (4.4/5)

Steps:

• LEMON CURD, OPTIONAL: In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from the whisk, and the first bubble appears on the surface, about 6 minutes. Remove from heat. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to 1 week. CAKE: Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside. In a large bowl, cream together the butter and sugar until the mixture is extremely light and fluffy; scrape down the sides and bottom of the mixing bowl after 2 minutes of beating, and beat for at least 3 minutes more. Add 1/4 of the dry ingredients, mix until combined, and scrape the mixing bowl. Combine the egg whites, buttermilk, and flavorings; add 1/3 of the mixture to the ingredients in the bowl and mix until combined. Continue adding dry and wet ingredients by turns, until all are incorporated. Scrape the sides and bottom of the bowl one last time, and mix for another minute. Divide the batter between the 2 prepared cake pans, and wrap the outsides with the soaked cake strips. If you don't have cake strips, place the pans in larger pans and fill the water halfway up the sides of the layers. Bake for 30 to 35 minutes, until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. Remove from the oven and place on a rack; remove the cake strips. Let the layers cool for 20 minutes, then turn out of the pan and return to the rack to finish cooling completely before filling and frosting. While cakes are cooling, spread shredded coconut on a rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature. FROSTING: Cream the butter with 2 cups confectioners' sugar in a large mixing bowl. Beat in the salt, vanilla, coconut extract, and almond extract (if using) until the mixture is smooth. Add the cream of coconut and mix, scraping the bottom and sides of the bowl. Add the remaining confectioners' sugar until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use. TO DECORATE CAKE: If using the lemon curd for the middle layer, pipe or spread a thick circle of frosting around the cake. Fill the middle with 1 generous cup of lemon curd. Frosting the tops and sides of the cake, not worrying about perfection.

COCONUT BUNDT CAKE - MOIST & DELISH!

Steps:

• 1. Preheat oven to 325 degree F. Grease a bundt pan - I use bakers secret spray. Set aside. In a medium sized mixing bowl, whisk eggs and sugar together, until well blended.
• 2. Add the buttermilk, oil, extract, salt, baking powder, flour and coconut. Whisk until blended.
• 3. Pour into prepared bundt pan and bake for 40 - 45 minutes or until a pick comes out clean. While cake is baking, prepare glazed to be poured over cake while it's still hot.
• 4. Glaze: In a small saucepan, add water, sugar and extract and bring to a boil, then turn heat to simmer and continue simmering for 5 minutes, or until slightly thicken, will not be very thick. Set aside until cake comes from oven.
• 5. Once cake is finished baking, pour glaze over the cake and leave it set for about 5 minutes. ( Take a narrow, thin knife and go around the inside edges of cake.) Turn out onto serving platter. Can decorate with some added coconut or leave as is and perhaps just serve with some fresh whipped cream. Enjoy!

THE ULTIMATE MOIST, FLUFFY, RIDICULOUS COCONUT CAKE RECIPE - (4.4/5)

Steps:

• *NOTE ON TIMING: This cake has many steps, but none of them are particularly hard. For convenience, I'd split it up over 2-3 days. On the first day, bake the cake layers and let them cool before wrapping and freezing them. Make the coconut syrup and leave it covered in the fridge. On the second day, make the coconut pastry cream and frosting. Assemble the cake. Serve it then or on the third day. Make the cake: Set oven rack in middle position. Heat oven to 350 degrees. Grease or butter/flour two 9-inch cake pans very well. Add a parchment paper circle in the bottom of each and grease that too. You don't want your layers to stick! Pour milk, egg whites, and extracts into a small bowl and whisk gently until blended. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. Add the butter and continue beating until mixture resembles moist crumbs, with no powdery streaks left. Add all but about 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add the remaining 1/2 cup of milk mixture and beat 30 seconds more. Scrape down the sides of bowl before beating just a little longer. Divide batter evenly between two prepared cake pans and smooth the tops with a spatula before dropping it from about 3 inches high to eliminate any bubbles in the batter. Arrange pans on middle rack. Bake until a thin skewer or toothpick inserted in the center comes out with just a few moist crumbs, 23 to 25 minutes. Let the cakes rest in pans for a few minutes before running a knife around the edges of the pan and inverting the cakes onto wire racks. Invert them again so they'll be right-side up and let them cool completeley, about 1 1/2 hours, before wrapping in wax paper and plastic wrap to freeze until pretty firm, about 30 minutes. Make the coconut pastry cream: Heat the coconut milk, sugar, salt and vanilla bean or extract in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Once the cream is hot, remove the vanilla bean (if used), scraping out any remaining seeds and returning them to the cream. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add, to temper the eggs so they won't cook into an omelette in the middle of your pastry cream. That would be a bummer. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool. Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Avoid eating entire bowl of pastry cream with a spoon. To make coconut syrup: Combine the sugar, water, and coconut milk in a small saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally. Remove the pan from the heat and allow the syrup to cool completely, about 20 minutes. Make Coconut Swiss buttercream icing: Combine sugar and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240° on a digital thermometer, about 5 minutes. Meanwhile, in a stand mixer with whisk attachment, beat egg whites on medium-high speed until soft peaks form. With mixer on medium speed, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat until stiff peaks form and mixture is cool, about 8 minutes. Reduce speed to medium and add butter 1 tablespoon at a time, beating after each addition. (If at any time buttercream appears curdled, beat on high until smooth, then reduce speed to medium and continue beating in butter.) Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. Beat in vanilla and coconut extract. Assemble the cake: Carefully slice each cake layer in half with a long serrated knife. Drizzle a couple tablespoons of coconut syrup over the "inner" side (the one that seems most porous) of each layer. Spread 1/3 of the coconut pastry cream filling onto the first cake layer. Spread it almost to the edge, but pipe a thick bead of buttercream around the very outside edge of each layer to ensure no spillage. Sprinkle with flaked coconut. Repeat with the other layers. Frost the cake with a very thin crumb coat and set it in the freezer to set for about 15 minutes. Bring it out and continue frosting the rest of the cake generously. Carefully push handfuls of fluffy coconut all over the sides of the cake and on top. Keep the cake in the refrigerator, but let sit out for about 30 minutes before slicing and serving so the frosting will be soft.

MOIST FLUFFY COCONUT CAKE RECIPE - (4.3/5)

Steps:

• Directions: Note: This frosting isn't supposed to keep too well, so it's best to frost the cake the day it's being served. However, to spread out the work, you can make the layers in advance. Really, I should also admit that we ate this cake for days after I made it and it stayed delicious, so while I'm sure it's best to eat it the day you frost it, I wouldn't toss the leftovers (if there are any, that is.) Make the cake: Preheat the oven to 350 degrees F. Grease two 9″ cake pans (I use Wilton's Cake Release), line with parchment paper rounds, and grease the parchment paper as well. In a medium bowl, whisk together flour, baking soda, and salt. In a separate small bowl (or measuring cup), whisk together buttermilk, coconut milk, and vanilla. Finally, in a large bowl, cream together the butter and sugar until pale, light yellow, and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing well after each egg. Alternate adding the dry ingredients and buttermilk mixture with the mixer on low speed before increasing the speed to high and beating for a few seconds to smooth out the batter. Pour the batter evenly into the two prepared cake pans, bang on the counter to remove air bubbles, and smooth the tops with a spatula. Bake until a toothpick comes out with just a few moist crumbs, about 30-35 minutes. Let the cakes cool in the pans for about 20 minutes before turning them out onto a rack to cool completely. Wrap the cake layers and freeze until firm to make them easier to manage (at least 30 minutes). Once firm, use a large serrated knife to carefully cut each cake layer in half horizontally to create four layers. Rewrap and refreeze these layers until you're ready to assemble the cake. Make the frosting: In the bowl of a stand mixer, use the whisk attachment to beat the egg whites and cream of tartar together until soft peaks form. Let this sit while you boil the sugar, syrup, salt, and water together in a saucepan over high heat. Stir to dissolve the sugar and cook until a candy thermometer reads 250 degrees F, about 4-5 minutes. With the mixer on medium speed, drizzle in the hot syrup and add vanilla extract. Turn the mixer to high speed and beat until the frosting has stiff peaks and is only slightly warm, about 3 minutes. Assemble the cake: Place one cake layer onto a platter or cake decorating turntable. Drizzle 3 tablespoons of coconut water over the cake layer and spread it around. Spoon about 1 1/4 cups of the frosting onto this layer and spread it thick, letting it spill a bit over the edges all around. Top with 1/2 cup of grated coconut. Continue layering cake layer, coconut water drizzle, frosting, and coconut. On top of the cake, drizzle the last 3 tablespoons of coconut water before covering the whole top and sides of cake with the remaining frosting. Spread it thick and billowy and use a cupped hand to lightly press grated coconut all over the surface of the cake - it'll hide any frosting imperfections! Store cake in the fridge. Serve either chilled or after letting it sit out for about 20-30 minutes to take the chill off.

EXTRA MOIST COCONUT CAKE

Steps:

• Prepare cake according to package directions and bake in 9x13x2 inch baking pan.
• Cool 20 minutes and remove from pan and onto a large platter or jelly roll pan.
• With toothpick, make holes in cake at 1-inch intervals.
• Heat evaporated milk, sugar and flavoring and pour over cake.
• Cover with plastic wrap and place in refrigerator overnight so that cake weill completely absorb milk sugar mixture.
• The next day spread whipped topping over top and sides of cake.
• Sprinkle on coconut.
• Refrigerate until ready to serve.
• May be served as is or topped with fresh strawberries or peaches.