This exquisite Classic Coconut Cake is a timeless dessert, featuring incredibly moist, tender layers infused with coconut flavor, enveloped in a rich cream cheese frosting and generously coated with shredded coconut. A true Southern classic, it's the perfect centerpiece for holiday gatherings, birthdays, or any special occasion that calls for a touch of tropical sweetness.
Ingredients
Directions
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or three 8-inch round cake pans. Line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate small bowl, combine the buttermilk and vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Fold in the 1 cup unsweetened shredded coconut until evenly distributed.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes for 9-inch pans, or 20-25 minutes for 8-inch pans, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Critical tip: Ensure cakes are completely cool before frosting to prevent melting.
In a large bowl, using an electric mixer, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition.
Beat in the coconut milk, vanilla extract, and pinch of salt until the frosting is light and fluffy. If the frosting is too thick, add a little more coconut milk; if too thin, add more powdered sugar.
Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top.
Place the second cake layer on top and repeat with more frosting. If using three layers, repeat for the third layer.
Apply a thin layer of frosting to the sides and top of the entire cake (this is a crumb coat). Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
Apply the remaining frosting to the top and sides of the cake, smoothing it with an offset spatula.
Gently press the 2 cups sweetened shredded coconut onto the sides and top of the cake until fully coated.
For an extra touch, you can toast some of the shredded coconut in a dry skillet over medium-low heat until golden brown, then sprinkle it on top.
Chill the cake for at least 30 minutes before slicing and serving. Store leftover cake in an airtight container in the refrigerator.
This exquisite Classic Coconut Cake is a timeless dessert, featuring incredibly moist, tender layers infused with coconut flavor, enveloped in a rich cream cheese frosting and generously coated with shredded coconut. A true Southern classic, it's the perfect centerpiece for holiday gatherings, birthdays, or any special occasion that calls for a touch of tropical sweetness.
Ingredients
Directions
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or three 8-inch round cake pans. Line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate small bowl, combine the buttermilk and vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Fold in the 1 cup unsweetened shredded coconut until evenly distributed.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes for 9-inch pans, or 20-25 minutes for 8-inch pans, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Critical tip: Ensure cakes are completely cool before frosting to prevent melting.
In a large bowl, using an electric mixer, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition.
Beat in the coconut milk, vanilla extract, and pinch of salt until the frosting is light and fluffy. If the frosting is too thick, add a little more coconut milk; if too thin, add more powdered sugar.
Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top.
Place the second cake layer on top and repeat with more frosting. If using three layers, repeat for the third layer.
Apply a thin layer of frosting to the sides and top of the entire cake (this is a crumb coat). Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
Apply the remaining frosting to the top and sides of the cake, smoothing it with an offset spatula.
Gently press the 2 cups sweetened shredded coconut onto the sides and top of the cake until fully coated.
For an extra touch, you can toast some of the shredded coconut in a dry skillet over medium-low heat until golden brown, then sprinkle it on top.
Chill the cake for at least 30 minutes before slicing and serving. Store leftover cake in an airtight container in the refrigerator.
