Southern Coconut Cake

Southern Coconut Cake is a beloved classic that brings together rich flavors of butter, coconut milk, and vanilla in a soft, moist cake topped with a luscious coconut frosting. This cake is perfect for any occasion, whether it’s a holiday gathering, a special celebration, or simply a delightful dessert to enjoy with family and friends.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 2 cups shredded coconut

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
3. In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the coconut milk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing to wire racks to cool completely.
5. For the frosting, cream the butter in a mixing bowl. Gradually add the powdered sugar, coconut milk, and vanilla extract until smooth and creamy.
6. Frost the cooled cake layers and sprinkle shredded coconut over the top. Enjoy!

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour

Variations

• Use Flavored Coconut Milk: For an extra burst of coconut flavor, you can use a flavored coconut milk or coconut cream.
• Add a Tropical Twist: Incorporate pineapple into the cake or frosting for a piña colada-inspired variation.
• Different Frosting: If you prefer a lighter frosting, you can swap out some of the butter with cream cheese for a tangy twist.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend to make this cake gluten-free.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 1 week.
• Freezing: This cake freezes well. You can freeze individual slices or the entire cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil.
• Reheating: To serve the cake warm, you can microwave a slice for 10-15 seconds or warm it in the oven at 300°F for about 5 minutes.

10 FAQs

1. Can I use sweetened coconut milk? Yes, you can use sweetened coconut milk, but you may want to reduce the amount of sugar in the cake batter slightly to avoid it being too sweet.
2. Can I use coconut oil instead of butter? While coconut oil can be used, it will alter the texture and flavor of the cake. Butter provides a richer, creamier texture that is more traditional for this recipe.
3. How do I prevent the cake from drying out? Be sure to measure your ingredients accurately, avoid overbaking, and allow the cake to cool in the pans for a few minutes before removing it.
4. Can I use desiccated coconut instead of shredded coconut? Yes, desiccated coconut can be used, but shredded coconut will give you a more traditional texture and appearance.
5. Can I make this cake ahead of time? Yes, you can bake the cake layers in advance, store them in an airtight container, and frost them just before serving.
6. How do I make the frosting fluffier? If you want a fluffier frosting, you can whip the butter and powdered sugar together for a few minutes to incorporate more air into the mixture.
7. Can I use a 9×13-inch pan instead of round cake pans? Yes, you can use a 9×13-inch pan; just adjust the baking time accordingly, as the cake will take longer to bake.
8. What can I do if my cake layers crack while baking? If your cake layers crack, you can easily cover it with frosting. The frosting will hide any imperfections and still look beautiful.
9. Can I make this recipe dairy-free? Yes, substitute the butter with dairy-free butter and use a dairy-free whipped topping in place of the frosting’s butter for a dairy-free version.
10. How do I get the cake to rise properly? Make sure you don’t overmix the batter, and ensure your baking powder is fresh for the best results.

Conclusion

Southern Coconut Cake is a delightful, tropical dessert that brings a comforting, rich flavor to any occasion. With its soft, fluffy texture, creamy frosting, and generous sprinkle of shredded coconut, this cake will surely become a favorite. Whether you’re hosting a celebration or just treating yourself to something special, this Southern Coconut Cake is a must-try!

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