Coconut Cake
Tender white cake layers with coconut cream frosting and shredded coconut - a Southern celebration cake that's impressive.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
30m
Cook Time
30m
Servings
14
Difficulty
Medium
Estimated Nutrition
Per serving · estimated
Calories
680
Protein
5 g
Carbs
92 g
Fat
34 g
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Ingredients
Shop the tools- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup coconut milk
- 4 egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup coconut milk (for frosting)
- 1 teaspoon vanilla
- 3 cups sweetened shredded coconut
Instructions
Preheat oven to 350°F. Grease and flour three 9-inch round pans.
Mix flour, sugar, baking powder, and salt.
Beat in butter, coconut milk, egg whites, vanilla, and coconut extract.
Divide batter among pans and bake 25-30 minutes.
Cool completely.
For frosting: beat butter until fluffy. Add powdered sugar, coconut milk, and vanilla.
Frost cake layers and press shredded coconut all over.
Chef's Comfy Tip
Toast some of the coconut for garnish - it adds a beautiful golden color and extra flavor dimension.
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