My big mama was the queen of making Southern coconut cake. This version is super soft, moist and different from most because it has flaked coconut in both the cake layers and frosting, a tip I got from my friend cookbook author Patti Pinner. The flavor is balanced coconut, not too much, and not too subtle. Add in a few handfuls of shredded coconut spread over the top, and you’ve got the bomb OG vintage recipe done right y’all!
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Coconut Cake Ingredients
- Sweetened Flaked Coconut: For the batter and frosting.
- Cake Flour: You can’t find it in stores, make your own cake flour with all-purpose flour and cornstarch.
- Milk: Whole works great. Also coconut milk is good for more flavor.
- Unsalted Butter: Salted is fine. Just remove the salt.
- Eggs and Egg Whites: For cake batter and fluffy frosting.
- Vanilla Extract: Don’t use imitation.
How To Make Coconut Cake
Mix the Cake Batter and Bake
Step 1: Beat butter and sugar in a large mixing bowl with mixer until light and creamy. Then add the egg yolks to the butter mixture one at a time.
Step 2: Add the sifted flour mixture to the butter and sugar mixture, alternating with the milk. Be sure to beat it into the mixture well after each addition.
Step 3: Add the shredded coconut and vanilla extract and stir it into the batter. Beat the egg whites in another bowl until they form stiff peaks. Fold the stiff egg whites into the cake batter.
Step 4: Divide the batter evenly into the greased and floured cake pans. Bake the cakes for 30 minutes at 350 F, or until a toothpick inserted into the middle of each layer comes out clean. Let them cool for 10 minutes before flipping out until a wire rack to cool completely.
Make the Coconut Frosting
Step 5: Combine the sugar, corn syrup and boiling water in a saucepan and bring to a boil over medium-low heat. Continue to cook the mixture until it spins threads and reaches 242 degrees on a candy thermometer.
Step 6: Beat the egg whites until they are stiff peaks. Pour the heated sugar and syrup mixture over the egg whites beating constantly. Add the vanilla extract to the coconut frosting and then allow it to cool until it’s firm enough to spread over the cake layers.
Assemble your Cake
Step 7: Transfer one cake layer to a serving platter; spread one-third of the coconut frosting on top. and then sprinkle with shredded coconut. Repeat the process with the next two layers.
Step 8: Add adding the last cake layer spread the remaining frosting on the sides of the cake as well as the top. Sprinkle the top and sides with the remaining coconut, pressing gently into the frosting so it sticks.
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Coconut Cake
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- Wire rack
Ingredients
Coconut Cake
- 1 cup unsalted butter, softened 2 sticks
- 2 cups granulated sugar
- 4 large eggs separated
- 3 cups cake flour sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 cup sweetened flaked coconut
- 2 teaspoons vanilla extract
Coconut Frosting
- 2 cups granulated sugar
- ¼ cup light corn syrup
- 1 cup boiling water
- 3 large egg whites
- 1 teaspoon vanilla extract
- 2 cups sweetened flaked coconut for garnish
Instructions
- Preheat the oven to 350 degrees. Grease and lightly flour three 9-inch round cake pans. Set them aside.
- To make the cake, in a large mixing bowl cream the butter and sugar thoroughly until light and creamy.
- Add the egg yolks one at time, beating well after each addition.
- In a large bowl, sift together the flour, baking powder and salt.
- Add the flour mixture to the butter and sugar mixture, alternating with the milk, beating after each addition. Stir in the coconut and vanilla extract.
- In another bowl, beat the egg whites until they form stiff peaks.
- Fold them into the cake batter. Divide the batter evenly into the prepared cake pans.
- Bake for 30 minutes, or until a toothpick inserted into the middle of each layer comes out clean. Transfer the pans from the oven to wire racks.
- Allow to cool in their pans for 10 minutes, then unmold them onto the wire racks to cool completely.
- To make the frosting, in a large saucepan, combine the sugar, corn syrup and boiling water.
- Bring to a boil over medium-low heat, and cook until the mixture spins thread and reaches 242 degrees on a candy thermometer.
- In a large bowl, beat the egg whites until they form stiff peaks.
- Pour the sugar and syrup mixture over the egg whites, beating constantly.
- Add the vanilla extract, then cool the frosting until firm enough to spread.
- Transfer one cake layer to a serving platter; spread 1/3 of the coconut frosting on top. Sprinkle coconut on top.
- Top with another cake layer and spread with the second third of the frosting. Sprinkle more coconut on top.
- Top with the remaining cake layer, then spread the remaining frosting on the top and sides of the cake.
- Sprinkle with the remaining coconut, pressing gently into the frosting if you want to.
Notes
- Spotless Egg Whites: Make sure not even a smidge of yolk gets into the whites when separating the eggs A little yolk will keep them from reaching stiff peaks, and we need that frosting fluffy, y’all. Keep those bowls clean as a whistle!
- Cool Completely: Let those cake layers cool all the way before you start frosting. If they’re even a little warm, that frosting will slide right off, and we don’t want a slip-and-slide coconut cake, do we?
- Don’t Overmix: When mixing the batter (especially after adding the coconut) just mix until everything’s combined. Overmixing will make your cake tough.
- Level Layers: For a cake that looks like it came straight from your fave bakery, use a serrated knife to level your cake layers before frosting. You’ll be impressin’ everyone with your pro skills boo!
How To Store old fashioned coconut cake
- Fridge: Keep your coconut cake fresh by storing it in an airtight container at room temp for up to two days. If you want to keep it longer, pop it in the fridge. It will last for 3-4 days. And hey, you can make the frosting a day ahead and keep it tightly covered in the refrigerator!
- Freezer: Wrap the unfrosted cake layers tightly in plastic wrap and then in aluminum foil. They’ll stay fresh in the freezer for up to three months. When you’re ready to assemble, let the cake layers thaw in the fridge overnight before frosting.
Nutrition
Recipe Tips
- Spotless Egg Whites: Make sure not even a smidge of yolk gets into the whites when separating the eggs. It can stop your whites from reaching stiff peaks for the frosting.
- Cool Completely: If your layers are a little warm, that frosting will slide right off.
- Don’t Overmix: When mixing the batter (especially after adding the coconut) just mix until everything’s combined so the cake texture doesn’t get tough.
- Level Layers: Use a serrated knife to level your cake layers before frosting.
Recipe Help
Yes you can boo! Pour the batter into a greased and floured 9 x 13 inch rectangle pan and bake for 32-36 minutes at the same temperature.
More Cake Recipes
- Southern Caramel Cake
- Coconut Pound Cake
- Orange Coconut Cake
- White Cake Recipe
- Fruit Cake
- Black Forest Cake
- Carrot Cake Recipe
This post was originally published February 2013. It has been updated with new images and content.
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My frosting came out kind of like a mash mellow cream is that correct before i ad it to cake . If not will the other frosting work like the one on the pineapple coconut cake
I had gone 2 days looking for a special coconut cake for my mother-in-LAW’s 90TH BIRTHDAY, and i remember seeing you on good morning america. I found this recipe and it turned out beautifully. Thank you so much. I know she is going to love it.
I am so happy you found me Carla and thank you so much for making my cake and sharing it with your Mother-in-law for her big day! Truly makes my heart so happy!
Hi,
Can you omit the coconut from the cake batter?
I’d like to make this for Easter
You can, but it really takes away from the coconut flavor.
Hi i am trying to decide between making this cake or your coconut pineapple cake for a birthday. The major difference between the two seems to be that this recipe uses less eggs, and milk instead of sour cream. I’m just wondering how they differ in taste/texture?
Hi Kat, the taste differs a little as far as the tang of the sour cream, which is really subtle but like if you have a buttermilk cornbread vs one made with milk. It’s not too drastic but just a hint. I hope the birthday recipient and you enjoy!
I cannot use corn syrup, can I substitute sugar? Thank you
Hi Jay! Sure, you can do 1 cup of sugar dissolved in 1/4 cup warm water, as a replacement for the corn syrup. Hope you enjoy!
Such a light and fluffy cake and it turned out perfectly. Will definitely make this again.
Perfect time to get going with this recipe for Easter. The coconut frosting is the highlight to this moist and fluffy cake too.
This coconut cake was moist, light and perfectly sweet – and looked gorgeous when it was done! We loved it!
such a great idea to top this delicious cake with a light and fluffy frosting. it’s so good