This Southern Style Coconut Cake is a delightful, moist treat perfect for any occasion. You’ll love creating this classic cake recipe that brings a taste of pure comfort to your table.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-friendly option.
- Granulated sugar: Use an equal amount of cane sugar if preferred.
- Unsweetened shredded coconut: Sweetened shredded coconut works too; just adjust added sugar slightly if you prefer less sweetness.
- Buttermilk: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with regular milk and let it sit for 5 minutes.
- Coconut extract: Vanilla extract can be used as a substitute if coconut extract is unavailable, but you’ll lose some of the intense coconut flavor.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon coconut extract
- 1 cup buttermilk
For the Coconut Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon coconut extract
- ¼ cup milk
- 2 cups unsweetened shredded coconut, for decorating
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: Three 8-inch round cake pans, mixing bowls, electric mixer, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. This prevents sticking and ensures easy removal of your classic cake recipe layers.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use. This ensures even distribution of leavening agents.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, making your cake tender. Add the eggs one at a time, mixing well after each addition, then stir in the coconut extract.
4. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough cake.
5. Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
6. Prepare the Coconut Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the coconut extract and milk until the frosting is light and fluffy.
7. Assemble and Decorate
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top. Repeat with the remaining layers. Frost the top and sides of the entire cake, then gently press the shredded coconut onto the frosting, covering all surfaces.
Variation Ideas:
- Lemon Zest: Add the zest of one lemon to the cake batter for a bright, citrusy note.
- Toasted Coconut: Toast the shredded coconut in a dry skillet or oven until golden brown before decorating for a deeper flavor and crunch.
- Coconut Milk Soak: Before frosting, brush the cooled cake layers with a little sweetened coconut milk for extra moisture and coconut flavor.
Storage Instructions:
Store leftover Southern Style Coconut Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best results, allow refrigerated cake to come to room temperature before serving to ensure the frosting is soft and creamy.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature or freeze them for longer storage.
What if my frosting is too thin or too thick?
If your frosting is too thin, add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency. If it’s too thick, add more milk, a teaspoon at a time.
Do I have to use buttermilk?
Buttermilk adds tenderness and a slight tang, but you can create a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
Can I use fresh coconut instead of shredded?
Yes, you can use finely grated fresh coconut, but you may need to adjust the moisture slightly in the cake batter or frosting, as fresh coconut has more moisture.
Why did my cake layers sink in the middle?
This can happen if the oven door was opened too early, the cake was underbaked, or too much leavening agent was used. Ensure your oven temperature is accurate and avoid opening the oven door before the suggested baking time.
How do I prevent my cake from sticking to the pan?
Always grease and flour your pans thoroughly, and line the bottoms with parchment paper. This provides an extra layer of protection against sticking for any classic cake recipe.