Indulge in the Ultimate Southern Coconut Cake: A Fluffy, Moist, and Irresistible Three-Layer Delight

There’s something truly magical about a classic Southern Coconut Cake. It’s more than just a dessert; it’s a celebration, a centerpiece, and a beloved tradition all rolled into one. This particular recipe delivers a showstopping three-layer cake that is intensely fluffy, incredibly moist, and bursting with the sweet, tropical flavor of coconut. Crafted with a delicate balance of shredded coconut, rich coconut milk, and a hint of pure coconut extract, each bite transports you to a culinary paradise. If you’re searching for the ultimate homemade coconut cake that will impress family and friends alike, your quest ends here.

For those who adore the enchanting taste of coconut, I also highly recommend trying these delightful coconut cookies for a quick treat or this silky smooth coconut flan for another elegant dessert. These recipes perfectly complement the rich flavors found in our beloved Southern Coconut Cake.

A perfectly portioned slice of our delectable Southern Coconut Cake, ready to be enjoyed.

If you’re a fan of classic American cake recipes that evoke a sense of warmth and comfort, this Southern Coconut Cake is an absolute must-try. We’ve generously frosted this masterpiece with a luscious cream cheese frosting, known for its tangy sweetness and smooth texture, then adorned it with plenty of shredded coconut. The combination creates an exquisite balance of flavors and textures, making it truly amazing and unforgettable. Prepare yourself for rave reviews!

Essential Ingredient Notes for Your Perfect Coconut Cake

Crafting a truly exceptional Southern Coconut Cake begins with understanding the role of each ingredient. Below are key notes to ensure you achieve the best possible results. For precise quantities and step-by-step instructions, please refer to the detailed recipe card further down the page.

Shredded Coconut: For this recipe, I’ve opted for white shredded coconut, which offers a soft texture and delicate flavor. If you’re looking to add an extra layer of depth and a delightful nutty crunch, I highly recommend lightly toasting your shredded coconut before incorporating it into the cake batter and for decorating. Sweetened shredded coconut will add more moisture and sweetness, while unsweetened will give a purer coconut flavor.
Coconut Milk: This is crucial for the cake’s moistness and rich coconut flavor. Always use unsweetened canned coconut milk for the best results, as sweetened varieties can alter the sugar balance of the cake. Before opening the can, be sure to give it a good shake to ensure the fat and water are fully re-emulsified, preventing any separation and ensuring a consistent liquid texture.
Butter: Both the cake layers and the cream cheese frosting benefit greatly from unsalted butter. Ensure your butter is softened to room temperature before you begin baking. Room temperature butter creams beautifully with sugar, creating an airy base for your cake and a smooth, lump-free frosting.
Cream Cheese: For the signature tangy and rich cream cheese frosting, full-fat cream cheese is non-negotiable. Like butter, it must be softened to room temperature. This allows it to whip up smoothly, without any unsightly lumps, yielding a creamy, spreadable frosting that’s easy to work with and incredibly delicious.
Coconut Extract: While coconut milk and shredded coconut provide natural flavor, a good quality coconut extract truly enhances and intensifies that distinct, tropical taste, ensuring every bite is undeniably coconutty. It helps boost the flavor profile without adding excess moisture.
Egg Whites: Using only egg whites contributes to the cake’s beautifully light and fluffy texture, giving it a delicate crumb and a bright, appealing white color, which is characteristic of many Southern-style white cakes.

Gather your high-quality ingredients to begin creating your delightful Southern Coconut Cake.

Mastering Your Southern Coconut Cake: Essential Baking Tips

Achieving a perfectly fluffy and moist Southern Coconut Cake is within reach with these expert tips. Pay close attention to these details, and you’ll be rewarded with a truly exceptional dessert.

Room Temperature Ingredients are Key: This is perhaps the most critical tip for any baking project, especially cakes and frostings. When butter, cream cheese, and egg whites are at room temperature, they emulsify much more effectively with other ingredients. This creates a smooth, homogenous batter that traps air efficiently, resulting in a lighter, more tender cake and a creamier, lump-free frosting. Cold ingredients will lead to a lumpy batter and a denser cake.
Perfecting Your Cream Cheese Frosting: To ensure your cream cheese frosting is silky smooth and easy to spread without excess air bubbles, start by beating the butter and cream cheese on medium speed until well combined. Once you add the powdered sugar, vanilla, and heavy cream, begin mixing on low speed to prevent a cloud of sugar from engulfing your kitchen. After the ingredients are just incorporated, continue mixing on low speed for an additional 1-2 minutes. This process helps to work out any trapped air, creating a dense, velvety frosting that glides onto your cake with ease.
Avoid Overmixing the Cake Batter: Overmixing is one of the most common mistakes in cake baking and can quickly turn a potential masterpiece into a tough, dry disappointment. Once you’ve added the wet ingredients to the dry, mix only until they are just barely combined. Stop mixing as soon as no streaks of flour are visible. Overmixing develops the gluten in the flour too much, leading to a dense, chewy, and less tender cake. A gentle hand and keen eye are essential here.
Monitor Your Oven and Check for Doneness: Oven temperatures can vary significantly from one appliance to another. Even if your oven says 350°F, it might be running hotter or cooler. Begin checking your cakes for doneness a few minutes before the recommended baking time is up. Insert a toothpick into the center of a cake layer; if it comes out clean or with a few moist crumbs attached, your cake is ready. Overbaking, even by a few minutes, can dry out your precious coconut cake.
Cool Cakes Completely Before Frosting: Patience is a virtue, especially in baking! It is absolutely essential to allow your cake layers to cool completely on a wire rack before you even think about frosting them. Attempting to frost warm or even slightly warm cake layers will cause your beautiful cream cheese frosting to melt, slide, and create a messy, unappealing disaster. Ensure the cakes are cool to the touch, both inside and out, which may take up to 2-3 hours depending on your environment.

Freshly baked cake layers cooling on a rack, a crucial step before assembly.

Storage Guidelines for Your Southern Coconut Cake

To ensure your delicious Southern Coconut Cake remains fresh and flavorful for as long as possible, proper storage is crucial. Because it contains cream cheese frosting, which is dairy-based, refrigeration is recommended for extended freshness, though it can safely be kept at room temperature for a short period.

Room Temperature Storage: If you plan to serve the cake within a day or two, you can store any leftovers in an air-tight container at room temperature. Place it in a cool, dry spot away from direct sunlight. The cake will remain wonderfully moist and fluffy for up to 2 days. This is often preferred for serving as it allows the cake and frosting to be at their most tender.
Refrigerated Storage: For longer storage, or if your kitchen is particularly warm, place your Southern Coconut Cake in an air-tight container and refrigerate it. It will keep well for up to 4 days. Before serving, allow the cake to sit at room temperature for at least 30-60 minutes to let the frosting soften and the cake layers regain their moist texture, enhancing the overall flavor and eating experience.
Freezing for Longevity: If you want to enjoy a slice of this delightful cake even further down the line, individual slices or even unfrosted cake layers can be frozen. Wrap each slice or layer tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before bringing to room temperature to serve.

The final touches: generously coating the cake with shredded coconut for an authentic Southern finish.

Watch How to Make Southern Coconut Cake (Video Tutorial)

Sometimes, seeing is believing! For a visual guide to perfecting this magnificent Southern Coconut Cake, from mixing the batter to the art of frosting, check out our comprehensive video tutorial below. It offers step-by-step demonstrations that complement the written instructions, ensuring you feel confident in every stage of the baking and assembly process.

Follow along with our video for a detailed guide to baking and decorating your Southern Coconut Cake.

The completed Southern Coconut Cake, a stunning dessert ready to be served.

You’ve seen the tips, you’ve seen the photos, and now you’re ready to create this incredible Southern Coconut Cake yourself! This recipe is designed to guide you through every step, ensuring a truly rewarding baking experience and a dessert that will earn you endless compliments. Whether you’re making it for a special occasion or simply to treat yourself and your loved ones, this three-layer cake promises pure indulgence.

If you tried this recipe and loved it, please don’t hesitate to leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or share your thoughts with a review in the comments section further down the page. Your feedback is invaluable and helps others discover this amazing dessert! And consider following me on Facebook or Pinterest for more delicious recipes and baking inspiration!

A slice of coconut cake on a white plate with a fork.

5 from 1 vote

Southern Coconut Cake

By Julie Maestre

This three-layer Southern coconut cake is fluffy, moist, and incredibly delicious. Made with shredded coconut, coconut milk, and coconut extract.

Prep: 40 minutes

Cook: 23 minutes

Total: 1 hour 3 minutes

Servings: 10

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Ingredients

Cake

▢ 1 cup unsalted butter , softened at room temperature
▢ 1 cup granulated sugar
▢ 5 large egg whites , room temperature
▢ 1 teaspoon coconut extract
▢ 2 teaspoons vanilla extract
▢ 2 ½ cups all-purpose flour
▢ 2 teaspoons baking powder
▢ ½ teaspoon baking soda
▢ 1 teaspoon salt
▢ 1 cup unsweetened coconut milk , canned
▢ ½ cup sour cream
▢ 1 cup sweetened shredded coconut flakes

Frosting

▢ 1 cup unsalted butter , softened at room temperature
▢ 2 (8 oz) cream cheese , softened at room temperature
▢ 2 teaspoons vanilla extract
▢ 1 teaspoon fine salt
▢ 1 to 2 tablespoons heavy cream
▢ 2 cups sweetened shredded coconut flakes , for decorating

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Instructions

FOR THE CAKE

Preheat your oven to 350 degrees Fahrenheit (175°C). Prepare three 8-inch round baking pans by lightly greasing the bottoms and sides. Then, line the bottom of each pan with a circle of parchment paper. Grease the parchment paper as well to ensure the cakes release perfectly. This double-prep ensures a non-stick surface.
In a medium bowl, whisk together all of your dry ingredients: the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures they are thoroughly combined and evenly distributed, which is crucial for uniform leavening and flavor in your Southern coconut cake.
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed for 3-5 minutes. Continue mixing until the mixture becomes noticeably light in color and fluffy in texture. This step incorporates air, contributing significantly to the cake’s tender crumb.
Gradually add the room temperature egg whites to the creamed butter and sugar, beating until just combined, typically for about 1-2 minutes. Then, incorporate the vanilla extract, coconut extract, and sour cream, mixing until they are fully integrated into the batter. Don’t forget to scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly mixed.
Alternately add the whisked dry ingredients and the unsweetened coconut milk to the wet mixture, beginning and ending with the dry ingredients. Beat on low speed only until just incorporated. Overmixing at this stage can lead to a tough cake. Gently fold in the sweetened shredded coconut flakes using a spatula. If you notice any lumps at the bottom, give the batter a quick whisk by hand to ensure everything is smooth. The batter will have a slightly thick consistency.
Evenly distribute the cake batter among the three prepared 8-inch pans. For perfectly uniform layers, using a kitchen scale to measure the batter into each pan is highly recommended. Bake for 23-25 minutes, or until a toothpick inserted into the center of a cake layer comes out clean. Once baked, place the pans on a wire rack and allow the cakes to cool completely within their pans before attempting to remove them. It is crucial that the cakes are completely cool before moving on to frosting, to prevent the frosting from melting.

FOR THE FROSTING

In a large mixing bowl, beat together the softened unsalted butter and room temperature full-fat cream cheese on medium speed. Continue mixing for approximately 2 minutes, or until the mixture is beautifully creamy and smooth, with no lumps remaining.
Next, add the sifted powdered sugar (sifting prevents lumps!), vanilla extract, heavy cream, and fine salt to the butter and cream cheese mixture. Start mixing on a low speed until all ingredients are just incorporated. Then, increase the speed to high and beat for a full 3 minutes. This aerates the frosting, making it wonderfully light and fluffy. If your frosting seems too thin, gradually add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Conversely, if it’s too thick, add more heavy cream in half-teaspoon increments.
If you are not ready to frost your cake immediately, cover the bowl tightly with plastic wrap and refrigerate the frosting. When you are ready to use it, remove it from the fridge about 20 minutes prior to frosting a chilled cake. This allows it to soften slightly and become easily spreadable again. You might need to give it a quick whip on low speed to restore its smooth consistency.

DIRECTIONS FOR ASSEMBLING CAKE

Once your cake layers are completely cooled, use a serrated knife (like a bread knife) to carefully slice off the domed top of each cake layer. The goal isn’t to remove a lot of cake, but just enough to create a flat, level surface. This ensures your stacked cake will be stable and straight. Any uneven areas or small gaps can be easily filled in with frosting as you assemble.
To begin assembling your stunning three-layer Southern Coconut Cake, place a small dollop of frosting directly onto your cake turntable or serving plate. This acts as an anchor. Center your cake board (if using) precisely on the turntable, then place another dollop of frosting on top of the cake board. Carefully place your first cake layer in the very center of the cake board. The frosting beneath helps “glue” the cake layer in place, preventing it from shifting as you frost.
Spoon approximately ¾ cup of the luscious cream cheese frosting onto the top of your first cake layer. Using an offset icing spatula or a palette knife, gently spread the frosting from the center of the cake outwards towards the edges. Aim for an even layer, about ¼ inch thick, making the frosting as level and smooth as possible.
Carefully stack the second cake layer on top of the first, placing it upside down. I find that using the bottom (which is naturally flat) as the top of the layer helps create a more level and stable cake. Ensure it’s perfectly centered and gently press down to make it level. If you notice any slight unevenness, you can gently press on those areas to settle the cake. Repeat the frosting process with another ¾ cup layer of cream cheese frosting.
Add the last cake layer, also placed upside down for optimal flatness. Now, it’s time for the crumb coat – a thin layer of frosting that traps any loose crumbs. Place a dollop of frosting on top of the cake and spread it out in a very thin, even layer, working from the center outwards. Then, spread a thin layer of frosting around the sides of the cake, ensuring all bare spots are covered. The goal here is not perfection, but to create a smooth canvas and seal in any crumbs.
Grab your bench scraper or a long, flat spatula. Hold it perpendicular to the sides of the cake and, as you steadily spin the turntable, use the scraper to smooth the frosting into an even layer around the sides. If you spot any gaps or thin spots, add a small amount of frosting and scrape again until smooth. Use the same technique to smooth the top surface of the cake, creating clean edges.
Take a moment to step back and spin the cake around on the turntable. Visually inspect it to ensure it is level and straight along all sides. If any adjustments are needed, use your bench scraper to gently smooth and adjust the sides until you are satisfied with its appearance. Precision here makes all the difference for a professional-looking finish.
Place your crumb-coated Southern Coconut Cake in the refrigerator for at least 30 minutes. This chilling period is vital as it allows the frosting to firm up and set, making it non-sticky and locking in any remaining crumbs. Once chilled, you can apply your final, thicker layer of frosting and decorate with the remaining shredded coconut, knowing your base is perfectly stable.

Notes

Embrace Room Temperature: As highlighted, all cold ingredients (butter, cream cheese, egg whites) must be brought to room temperature before mixing. This ensures proper emulsification, a smoother batter, and a beautifully textured cake and frosting. Plan ahead!
Whip Frosting Smartly: When making the cream cheese frosting, start on low speed and gradually increase. After incorporating all ingredients, a final minute or two on low speed helps remove excess air, resulting in a dense, silky, and easy-to-spread frosting that prevents unsightly air pockets in your finished cake.
The Art of Gentle Mixing: For the cake batter, the moment wet ingredients meet dry, mix only until just combined. Overmixing will develop too much gluten, which can lead to a tough, dry, and chewy cake rather than the desired fluffy and moist texture. Less is more!
Know Your Oven: Ovens can be notoriously temperamental. Always check for doneness a few minutes before the recommended baking time to avoid overbaking. A clean toothpick inserted into the center of the cake is your best indicator.
The Cool-Down Rule: Never, ever frost a warm cake! Allow your cake layers to cool completely on a wire rack—this can take several hours—before attempting to frost. A warm cake will melt your frosting, leading to a runny mess and a ruined presentation.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Julie Maestre

Prep Time: 40 minutes

Cook Time: 23 minutes

Total Time: 1 hour 3 minutes

Course: Dessert

Cuisine: American

Servings: 10

Calories: 615

Keyword: coconut cake, Southern Coconut Cake, Three layer coconut cake

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