Southern Coconut Cake is a classic, indulgent dessert with soft, fluffy cake layers infused with coconut flavor and topped with a luscious cream cheese buttercream. Finished with toasted coconut, this cake is perfect for special occasions, holidays, or whenever you’re craving a rich and decadent treat.
Why You’ll Love This Recipe
- Incredibly Moist and Soft: Thanks to coconut milk and egg whites.
- Rich Coconut Flavor: Enhanced with coconut extract and toasted coconut.
- Creamy Frosting: Made with cream cheese for a tangy-sweet contrast.
- Perfect for Celebrations: A stunning cake for birthdays, holidays, or gatherings.
- Beautiful Presentation: The toasted coconut adds a lovely texture and finish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- Cake flour (3 cups)
- Baking powder (4 ½ teaspoons)
- Salt (½ teaspoon)
- Unsalted butter (1 ½ cups), softened
- Granulated sugar (2 ⅓ cups)
- Egg whites (5 large)
- Coconut milk, unsweetened full-fat (1 ½ cups)
- Coconut extract (1 tablespoon)
For the Cream Cheese Buttercream:
- Cream cheese (8 oz), softened
- Unsalted butter (1 cup), softened
- Powdered sugar (4 cups)
- Coconut extract (1 ⅓ tablespoons)
- Coconut milk or whole milk (1 tablespoon)
- Heavy whipping cream (1 cup)
For the Topping:
- Flaked or shredded toasted coconut (1 cup)
Directions
Step 1: Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg whites, one at a time, mixing well after each addition.
- Mix in the coconut extract.
- Gradually add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Prepare the Frosting
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until light and fluffy.
- Mix in the coconut extract and coconut milk, adjusting consistency with heavy cream if needed.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of cream cheese frosting evenly over the top.
- Repeat with the second layer, then place the final cake layer on top.
- Frost the top and sides of the cake with the remaining buttercream.
- Press the toasted coconut onto the sides and top of the cake for decoration.
Step 5: Chill and Serve
- Refrigerate for at least 30 minutes before slicing to allow the frosting to set.
- Slice and enjoy!
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Bake Time: 25 minutes
- Cooling Time: 25 minutes
- Total Time: 1 hour 10 minutes
Variations
- Tropical Twist: Add pineapple filling between the cake layers for a fruity kick.
- Chocolate Coconut Cake: Replace ½ cup of flour with cocoa powder for a chocolatey version.
- Nutty Addition: Add chopped toasted pecans or almonds for extra crunch.
- Coconut Rum Cake: Substitute ¼ cup of coconut milk with coconut rum for an adult twist.
- Vegan Option: Use dairy-free butter, coconut cream, and a flax egg substitute.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator before serving.
- Serving Tip: Let the cake sit at room temperature for 15-20 minutes before serving for the best texture.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but for a softer texture, replace each cup of cake flour with 1 cup minus 2 tablespoons of all-purpose flour + 2 tablespoons cornstarch.
Do I have to use coconut milk?
Coconut milk enhances the flavor, but whole milk or buttermilk can be used as a substitute.
How do I toast coconut?
Spread coconut flakes on a baking sheet and bake at 325°F (160°C) for 5-8 minutes, stirring occasionally until golden brown.
Can I make this cake in advance?
Yes! Bake the cake layers up to 2 days ahead and store them tightly wrapped at room temperature. Frosting can be made in advance and stored in the fridge for 3 days.
Why is my frosting too soft?
If your frosting is too runny, chill it in the fridge for 15 minutes before using.
How do I make the cake extra moist?
Brush each cake layer with a simple coconut syrup (equal parts sugar and water, simmered with coconut extract) before frosting.
Can I make this into cupcakes?
Yes! Divide the batter into cupcake liners and bake for 18-20 minutes.
What’s the best way to slice this cake?
Use a warm knife (run under hot water and dried) for clean, even slices.
How do I keep the shredded coconut from falling off?
Press it gently onto the frosting while it’s still soft so it adheres well.
Conclusion
Southern Coconut Cake is a classic dessert that brings together soft, moist cake layers with rich coconut flavor and a creamy, tangy frosting. Whether for a holiday, birthday, or Sunday dinner, this cake is always a showstopper. With toasted coconut on top for the perfect finishing touch, this cake is sure to impress!
Print
Southern Coconut Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Southern Coconut Cake is a rich, moist, and fluffy cake packed with coconut flavor and topped with a creamy coconut cream cheese frosting. Made with coconut milk, shredded coconut, and a light, tender cake base, this classic Southern dessert is perfect for any special occasion!
Ingredients
For the Cake:
- 3 cups cake flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups unsalted butter (softened)
- 2 1/3 cups granulated sugar
- 5 large egg whites
- 1 1/2 cups unsweetened full-fat coconut milk
- 1 1/3 tbsp coconut extract
For the Coconut Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tbsp coconut milk (or whole milk, unsweetened)
- 1 cup heavy whipping cream
For Garnish:
- 1 cup flaked or shredded toasted coconut
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, beat butter and sugar on medium speed until light and fluffy (2-3 minutes).
- Add egg whites, one at a time, mixing well after each addition.
- Mix in coconut extract.
- Alternately add the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 2: Bake the Cake
- Divide batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- In a bowl, beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, mixing until fluffy.
- Add coconut milk and beat until fully incorporated.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of frosting over the top.
- Repeat with the second layer, then top with the final cake layer. Frost the entire cake.
- Press toasted coconut around the sides and top of the cake for decoration.
Step 5: Chill & Serve
- Refrigerate the cake for at least 30 minutes before slicing to allow flavors to meld.
- Serve and enjoy!
Notes
- For extra coconut flavor, toast the coconut before garnishing.
- Use room temperature ingredients for the best cake texture.
- Chill the cake before slicing for cleaner cuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
