Description
Coconut cake delivers pure tropical comfort straight from grandma’s Southern kitchen, with layers of moist, tender goodness that make your taste buds dance. Rich buttermilk and shredded coconut combine to create a delightful dessert perfect for family gatherings and sweet moments.
Ingredients
Scale
Cake Base Ingredients:
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 ½ cups all-purpose flour
- 1 (13.5 ounce) can full-fat coconut milk
- ½ cup sour cream
Supporting Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Coconut and Topping Ingredients:
- 1 cup shredded sweetened coconut
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or coconut milk
Instructions
- Prepare your workspace by heating the oven to 350F and greasing a 9×13 inch baking pan thoroughly.
- Combine 2 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl.
- Cream 1 cup softened butter with 1 ¾ cups sugar until the mixture transforms into a light, fluffy texture, which takes about 3-5 minutes.
- Incorporate 3 eggs into the butter mixture one at a time, then mix in 1 teaspoon vanilla extract.
- Alternate adding dry ingredients and 13.5 ounces coconut milk with ½ cup sour cream to the batter, starting and ending with dry ingredients.
- Gently fold ½ cup shredded coconut into the batter until evenly distributed.
- Transfer the batter to the prepared pan, spreading it smoothly and evenly.
- Bake the cake at 350F for 30-35 minutes, checking doneness with a wooden skewer inserted into the center.
- Allow the cake to rest in the pan for 10-15 minutes, then transfer to a wire rack for complete cooling.
- Whip 8 ounces cream cheese with ½ cup butter until the mixture becomes smooth and creamy.
- Gradually blend in 4 cups powdered sugar, beating thoroughly after each cup.
- Mix 1 teaspoon vanilla extract into the frosting.
- Adjust frosting consistency by adding 2-4 tablespoons milk or coconut milk, one tablespoon at a time.
- Spread the frosting evenly across the completely cooled cake.
- Sprinkle the remaining ½ cup shredded coconut over the frosted surface.
- Refrigerate the cake for at least 30 minutes to set the frosting.
- Cut into square portions and serve chilled.
Notes
- Use room temperature ingredients to ensure a smooth, even batter and consistent texture in your cake.
- If coconut milk isn’t available, substitute with whole milk, but the coconut flavor will be less pronounced.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
- Toast the shredded coconut before adding to the cake or sprinkling on top to enhance its nutty, rich flavor and add a delightful crunch.
- Prep Time: 20-25 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 512 kcal
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 32 g
- Saturated Fat: 24 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg