Southern Coconut Cake

This Southern Coconut Cake is a showstopper — ultra-moist layers of tender cake, luscious coconut cream filling, and a creamy, dreamy frosting all wrapped in a blanket of shredded coconut. It’s rich, elegant, and bursting with tropical flavor in every bite. Perfect for holidays, celebrations, or anytime you want to impress! 🌴

📝 Ingredients:

For the cake:

• 5 large egg whites
• 1 cup whole milk, divided
• 1 tsp vanilla extract
• 3 cups cake flour
• 2 1/3 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar

For the coconut cream filling:

• 1 (15 oz) can cream of coconut
• 1 (14 oz) can sweetened condensed milk

For the frosting:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tsp vanilla extract
• 6 cups powdered sugar
• 2–3 tablespoons whole milk (as needed)
• 2 cups sweetened shredded coconut (for topping)

👩‍🍳 Directions:

Make the cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a small bowl, whisk egg whites, 1/4 cup of the milk, and vanilla.
3. In another bowl, sift together cake flour, baking powder, and salt.
4. In a large mixing bowl, cream butter and sugar until light and fluffy.
5. Alternate adding flour mixture and remaining milk to the butter mixture, beating until just combined.
6. Gently fold in the egg white mixture.
7. Divide batter evenly between pans and bake for 22–25 minutes, or until a toothpick comes out clean. Let cool completely.

Make the filling:

1. In a bowl, mix together cream of coconut and sweetened condensed milk.
2. Once cakes are cool, poke holes in each layer with a skewer and spoon the filling over them. Let it soak in.

Make the frosting:

1. Beat cream cheese and butter until smooth.
2. Add vanilla, then gradually mix in powdered sugar.
3. Add milk as needed to reach a fluffy, spreadable consistency.

Assemble:

1. Layer cakes with frosting in between.
2. Frost the top and sides, then press shredded coconut all over the cake.
3. Chill before serving for best results!

💡 Tips & Serving Ideas:

• Make it ahead — this cake is even better the next day!
• Decorate with toasted coconut flakes or a few fresh raspberries for a pop of color 🍓
• Store covered in the fridge for up to 5 days.

#CoconutCake #SouthernDesserts #LayerCakeGoals #OldFashionedBaking #CreamyAndDreamy #CoconutLovers 🥥🍰💛

Slice into this beauty and taste a little piece of the South! 🥄💫

Southern Coconut Cake

This Southern Coconut Cake is a showstopper with ultra-moist layers of tender cake, luscious coconut cream filling, and creamy frosting, all wrapped in shredded coconut.

Print Pin Rate

Course: Dessert, Snack

Cuisine: American, Southern

Keyword: Celebration Cake, Coconut Cake, Layer Cake, Southern Desserts, Tropical Flavor

Prep Time: 45 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 servings

Calories: 500kcal

Ingredients

For the cake

• 5 large large egg whites
• 1 cup whole milk, divided
• 1 tsp vanilla extract
• 3 cups cake flour
• 2 1/3 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened (2 sticks)
• 2 cups granulated sugar

For the coconut cream filling

• 1 (15 oz) can cream of coconut
• 1 (14 oz) can sweetened condensed milk

For the frosting

• 1 (8 oz) package cream cheese, softened
• 1/2 cup unsalted butter, softened (1 stick)
• 1 tsp vanilla extract
• 6 cups powdered sugar
• 2–3 tbsp whole milk (as needed) for desired consistency
• 2 cups sweetened shredded coconut for topping

Instructions

Make the cake

• Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• In a small bowl, whisk egg whites, 1/4 cup of the milk, and vanilla.
• In another bowl, sift together cake flour, baking powder, and salt.
• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Alternate adding flour mixture and remaining milk to the butter mixture, beating until just combined.
• Gently fold in the egg white mixture.
• Divide batter evenly between pans and bake for 22–25 minutes, or until a toothpick comes out clean. Let cool completely.

Make the filling

• In a bowl, mix together cream of coconut and sweetened condensed milk.
• Once cakes are cool, poke holes in each layer with a skewer and spoon the filling over them. Let it soak in.

Make the frosting

• Beat cream cheese and butter until smooth.
• Add vanilla, then gradually mix in powdered sugar.
• Add milk as needed to reach a fluffy, spreadable consistency.

Assemble

• Layer cakes with frosting in between.
• Frost the top and sides, then press shredded coconut all over the cake.
• Chill before serving for best results!

Notes

Make it ahead — this cake is even better the next day! Decorate with toasted coconut flakes or a few fresh raspberries for a pop of color. Store covered in the fridge for up to 5 days.

Nutrition

Serving: 1g | Calories: 500kcal | Carbohydrates: 70g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Sodium: 280mg | Fiber: 1g | Sugar: 40g