Southern Coconut Cake Recipe: A Moist and Fluffy Delight with Creamy Frosting

Indulge in the ultimate Southern dessert with this Southern Coconut Cake recipe. Known for its moist texture, fluffy layers, and rich coconut flavor, this cake is a showstopper for any occasion. Paired with a creamy frosting and a generous coating of sweetened coconut flakes, it’s a treat that’s both elegant and comforting. Perfect for holidays, birthdays, or a weekend baking project, this recipe is sure to impress!

Ingredients

For the Cake:

• 5 egg whites
• ½ cup milk
• 2 teaspoons vanilla extract
• 3 cups cake flour
• 2 ⅓ cups sugar
• 4 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 sticks (8 oz) unsalted butter, softened
• 1 cup coconut milk
• 2 ½ cups sweetened coconut flakes (for decorating)

For the Frosting:

• 12 ounces cream cheese, softened
• 1 stick (7 oz) unsalted butter, softened
• 1 cup powdered sugar
• 2 teaspoons granulated sugar
• ½ cup water
• 3 egg whites

Instructions

1. Preheat & Prep: Preheat oven to 350°F. Grease three 8-inch round cake pans with butter. Line the bottoms with parchment paper and grease the paper.
2. Prepare Wet Ingredients: Whisk egg whites in a bowl. Add ½ cup milk and vanilla extract, then set aside.
3. Mix Dry Ingredients: In a large bowl, combine cake flour, sugar, baking powder, and salt. Using a mixer on low speed, blend until combined.
4. Combine Wet & Dry: Add softened butter and coconut milk to the dry ingredients, mixing on low until incorporated. Increase speed to medium and beat until light and fluffy, about 2 minutes.
5. Add Egg Mixture: Gradually add the egg white mixture in 2-3 additions, scraping the bowl after each addition. Divide the batter evenly among the prepared pans.
6. Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Assemble: Place one layer on a serving plate. Spread a generous amount of frosting and sprinkle with ½ cup coconut flakes. Repeat with the second layer. Frost the top and sides of the cake.
8. Decorate: Press remaining coconut flakes onto the sides of the cake. Refrigerate for at least 1 hour before serving.
9. Make Frosting: Beat cream cheese until smooth. Add butter, powdered sugar, and vanilla, mixing until fluffy. In a saucepan, boil granulated sugar and water until it reaches 228°F. Meanwhile, whisk egg whites until frothy. Slowly pour the hot syrup into the egg whites, then beat until stiff peaks form. Fold into the cream cheese mixture until smooth.

Enjoy this Southern Coconut Cake with its perfect balance of sweetness and coconut goodness. It’s a dessert that’s sure to become a family favorite!