A Southern Coconut Cake brings together airy layers of delicate vanilla cake with rich cream cheese buttercream and a snowy coat of flaked coconut. This classic dessert is a celebration on a plate.
Its triple-layer presentation and sweet coconut flair make it a showstopper for holidays, birthdays, or whenever elegance and indulgence are in order.
Star Ingredients That Define Southern Coconut Cake
Cake flour – Creates a fine, tender crumb that allows the cake layers to rise light and soft. Essential for the delicate texture.
Unsalted butter – Adds richness and structure while letting the sweet and coconut flavors shine without excess salt.
Coconut milk – Provides subtle coconut undertones in the cake, complementing the flaked topping and enhancing the tropical essence.
Egg whites – Whipped into the batter for lift and lightness, making the cake airy without sacrificing moisture.
Sweetened flaked coconut – Used generously between layers and over the cake, offering chew, sweetness, and a visual snow-white finish.
Cream cheese – The base of the buttercream, balancing sweetness with tang for a frosting that’s rich but not overwhelming.
Confectioners’ sugar – Gives the buttercream its silky texture and balances the tanginess of cream cheese with delicate sweetness.
How to Make Southern Coconut Cake
Begin by preparing your cake pans and mixing a fluffy batter made with whipped egg whites, cake flour, and coconut milk. Bake the layers until golden and airy.
Once cooled, layer each tier with a generous slather of cream cheese buttercream and a sprinkle of flaked coconut. Finish by frosting the entire cake and pressing coconut onto the sides for a showstopping snowy effect.
Recipe Tips
For optimal texture, ensure ingredients—especially butter and eggs—are at room temperature before mixing. Slightly chilled cream cheese helps the frosting hold its shape while remaining spreadable. Toasting some of the flaked coconut can add a hint of crunch and a warm, nutty flavor contrast. If splitting the work over two days, bake the cake layers first and frost the next day after chilling.
How to Store Leftovers
This cake stores beautifully in the refrigerator for up to four days, kept under a cake dome or wrapped gently in plastic. For freezing, wrap individual slices tightly and freeze for up to one month. Thaw in the fridge overnight and bring to room temperature before serving for best flavor and texture.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Cake flour is preferred for its light texture, but if needed, substitute with all-purpose flour by removing 2 tablespoons per cup and replacing them with cornstarch.
Is there a non-dairy alternative for the cream cheese frosting?
Yes, plant-based cream cheese and butter alternatives can be used, though the flavor and consistency may vary slightly.
Why is my cake dense instead of fluffy?
Overmixing or using cold ingredients can lead to a denser crumb. Be sure to follow the mixing times and start with room-temperature ingredients.
Can I make this cake ahead of time?
Yes. The cake layers can be made a day in advance and stored tightly wrapped. Assemble and frost the cake the day of serving for the freshest texture.
Southern Coconut Cake
Ingredients
For the Cake:
- ½ cup milk
- 4 ½ teaspoons baking powder
- 2 and 1/3 cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup unsweetened coconut milk
- 5 large egg whites
- 3 cups cake flour
- 2 sticks 8 oz. unsalted butter, at warm room temperature
- 2 ½ cups sweetened flaked coconut for garnish
For the Cream Cheese Buttercream:
- 3 egg whites
- 1 cup confectioners’ sugar sifted
- 1 stick unsalted butter + 6 tablespoons 7 oz. total, at room temperature
- 12 oz. cream cheese slightly chilled
- 2 teaspoons granulated sugar
- ¼ cup water
Instructions
- Preheat the oven to 350°F. Butter the bases of three 8-inch round cake pans, line each with parchment paper, then butter the parchment.
- In a mixing bowl, lightly whisk the egg whites. Incorporate the milk and vanilla extract, blending well; set aside.
- In the bowl of a stand mixer, combine the cake flour, granulated sugar, baking powder, and salt. Beat on low speed to break up any clumps. Gradually add the unsalted butter and coconut milk. Continue mixing on low until ingredients are just combined, then increase to medium speed and beat until the batter is fluffy and light, approximately 2 minutes.
- Gradually pour in the egg white mixture in two to three additions, scraping down the bowl after each. Evenly distribute the batter among the prepared pans.
- Bake for 30 minutes or until a tester comes out clean. Let the cakes rest in their pans for 10 minutes before transferring to a wire rack to cool completely.
- To assemble, place one cake layer (flat side up) on an 8-inch cake board. Spread with 1 cup of frosting, ensuring even coverage to the edges. Sprinkle with ½ cup of flaked coconut. Repeat layering with the second cake and frosting. Position the final layer on top and frost both the top and sides of the cake.
- Spread the remaining 1½ cups of coconut on a baking tray. Support the cake in one hand over the tray, using the other hand to press the coconut onto the sides. Once fully coated, transfer the cake to a serving plate and sprinkle any remaining coconut over the top. Chill for a minimum of one hour to set the frosting.
Cream Cheese Buttercream Instructions
- In a mixer bowl, whip the cream cheese at medium speed until soft and smooth. Gradually incorporate the butter, a few tablespoons at a time, beating until smooth. Add the sifted confectioners’ sugar and vanilla; mix until light and airy. Keep at room temperature.
- In a small saucepan, combine granulated sugar and water. Heat over medium, stirring until the sugar dissolves. Without stirring, bring to a boil and cook until the mixture reaches 228°F on a candy thermometer.
- While the syrup cooks, place egg whites in the mixer bowl and prepare to whip. Once the syrup reaches temperature, turn the mixer to medium-low and begin whipping the egg whites. Carefully drizzle the hot syrup into the bowl, avoiding contact with the beaters. Increase mixer speed to medium-high and continue whipping until the mixture cools and forms a stiff meringue.
- Lower the mixer speed and add the cream cheese mixture gradually. Once incorporated, increase to medium speed and beat until the buttercream is smooth and voluminous.