Southern Coconut Cake Recipe (2024)

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Butter Cake

• ▢ 3 cups (360 g) all-purpose flour
• ▢ 2 teaspoons (8 g) baking powder
• ▢ 1 teaspoon (6 g) baking soda
• ▢ pinch (0.4 g) kosher salt
• ▢ 1 cup (226 g) butter, softened
• ▢ 2 cups (396 g) sugar
• ▢ 4 large (200 g) eggs, room temperature
• ▢ 1 cup (227 g) buttermilk, room temperature
• ▢ 2 teaspoons (9.4 g) vanilla extract

Southern Coconut Frosting

• ▢ 1 cup (226 g) butter, softened
• ▢ 8 cups (908 g) confectioners’ sugar
• ▢ 1 cup (227 g) milk
• ▢ 1 1/2 teaspoons (7.05 g) vanilla extract
• ▢ 1 tablespoon (14 g) coconut extract , or coconut rum
• ▢ 1 (14-ounce) bag (400 g) unsweetened coconut flake

Butter Cake

• Preheat oven to 350 degrees.

• Prepare 3 9-inch cake pans with shortening and flour.

• Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.

• Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.

• Add eggs, 1 at a time, and cream together after each.

• Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.

• Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.

• Divide among pans and bake for 25-30 minutes until set. You can follow my tips forhow to tell when your cake is done.

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• Turn out of pans onto cooling racks and allow to cool completely.

Southern Coconut Frosting

• Whip butter until it reaches light and fluffy stage.

• Slowly add sugar, beating well after each addition.

• When all sugar has been incorporated, the butter and sugar will look like crumbles.

• With mixer set on low speed, add in milk.

• Then, beat on high speed for few minutes.

• Add vanilla and coconut flavorings and beat on high speed until the frosting reaches a spreading consistency.

• If it is too dry, add milk a few drops at a time.

• If it is too wet, add powdered sugar a few sprinkles at a time until it reaches the correct consistency.

• Frost cake and then sprinkle with coconut flakes.

Store: You can store this coconut cake in the refrigerator for up to one week.

Freeze:To freeze the cake before frosting, wrap each layer in plastic wrap, then in an airtight freezer-safe container and freeze for up to 3 months.

To freeze after frosting, place the cake on a baking sheet or tray and place it in the freezer for about 4 hours. Once the cake has frozen, wrap in airtight freezer wrap or place in a freezer-safe container and freeze up to 3 months.