Description
This Southern Coconut Cake is a moist, fluffy cake topped with a creamy coconut frosting, making it a perfect treat for any occasion. It’s rich with the tropical flavor of coconut and ideal for dessert lovers.
Ingredients
Scale
For the Cake:
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- 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.
- 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.
- For the frosting, cream the butter in a mixing bowl. Gradually add the powdered sugar, coconut milk, and vanilla extract until smooth and creamy.
- Frost the cooled cake layers and sprinkle shredded coconut over the top. Enjoy!
Notes
- For extra coconut flavor, you can toast the shredded coconut before sprinkling it on top of the cake.
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes