Southern Coconut Cake
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5.0
24 reviews
Excellent
Southern Coconut Cake
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A simple recipe for coconut frosting that will take your cake over the top!
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Ingredients
Butter Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch kosher salt
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
Southern Coconut Frosting
- 1 cup butter softened
- 8 cups confectioners' sugar
- 1 cup milk
- 1 1/2 /2 teaspoons vanilla extract
- 1 tablespoon coconut extract or coconut rum
- 1 (14-ounce) bag unsweetened coconut flake
Instructions
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 for how to tell when your cake is done.
- 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.
Notes
- 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.
Nutrition Information
Show Details
Calories
881kcal
(44%)
Carbohydrates
140g
(47%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
148mg
(49%)
Sodium
390mg
(16%)
Potassium
197mg
(6%)
Fiber
1g
(4%)
Sugar
114g
(228%)
Vitamin A
1101IU
(22%)
Vitamin C
0.001mg
(0%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 881 kcal
% Daily Value*
| Calories | 881kcal | 44% |
| Carbohydrates | 140g | 47% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 390mg | 16% |
| Potassium | 197mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 114g | 228% |
| Vitamin A | 1101IU | 22% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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