Southern Coconut Cake Recipe
The Southern Coconut Cake Recipe brings warmth to every kitchen. This classic dessert showcases fluffy layers and rich coconut flavor.
Equipment
- 2 round 9-inch cake pans
- Electric mixer (stand or hand)
- Large mixing bowls
- Measuring cups and spoons
- Wire cooling racks
- Rubber spatula
- Offset spatula for frosting
Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1¼ cups whole milk
- 1 cup sweetened coconut flakes
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups sweetened coconut flakes
Instructions
- Preheat oven to 350°F. Grease cake pans thoroughly.
- Mix flour, baking powder, and salt together.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well.
- Mix in vanilla extract until completely combined.
- Alternate adding flour mixture and milk gradually.
- Fold in coconut flakes with gentle motions.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes until golden brown.
- Cool completely before removing from pans.
- Beat butter for frosting until light and creamy.
- Gradually add powdered sugar, cream, and vanilla.
- Frost cooled cake layers with coconut frosting.
- Press coconut flakes onto sides and top.
Notes
- Use room temperature ingredients for better mixing results.
- Don't overmix batter to keep cake tender and light.
- Test doneness with toothpick inserted in center completely.
- Cool cake layers completely before applying any frosting.
- Toast coconut flakes lightly for deeper, richer flavor.