Southern Coconut Cake
User Reviews
5
Southern Coconut Cake
Description
This cake batter is creamed to incorporate air, which lightens the dense components and helps achieve a tender crumb. Alternating the addition of flour mixture and buttermilk keeps the batter smooth and moist. Baking at 350°F until set creates even layers that cool before frosting.
The southern coconut frosting is rich and creamy, whipped to a fluffy texture. The balance of vanilla and coconut extract in the frosting complements the coconut flakes sprinkled on top, enhancing the coconut flavor throughout the cake. The frosting is spread thickly between and over the cake layers.
This cake pairs well with tea or coffee and suits celebrations or gatherings requiring a sweet, textured dessert. The recipe highlights proper storage techniques, allowing refrigerated keeping up to a week, and freezing options to maintain freshness for up to three months before or after frosting.
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 egg 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 coconut unsweetened 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 the frosted cake in the refrigerator for up to one week to maintain freshness.
- Freeze unfrosted cake layers by wrapping tightly to keep for up to three months.
- For freezing after frosting, freeze the entire cake until solid, then wrap airtight for up to three months.
- Ensure all ingredients are at room temperature for best batter consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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