Easy Coconut Cake Recipe

If there’s one thing that can make a Southern kitchen feel like home, it’s the sweet, heavenly aroma of a Coconut Cake baking in the oven boos. Now, I know everybody’s got a soft spot for a good ol’ layer cake, but let me tell ya… There’s something legit special about this one. It’s got layers of tender vanilla cake that’s lovingly spread with a homemade coconut frosting like big mama used to do. Add in a few handfuls of shredded coconut spread over the top, and we’ve got a tasty, moist cake with a heck of a lot of flavor! It’s an OG vintage recipe done right y’all!

They’re Lovin’ It! Here’s what They’re Sayin’:

“This coconut cake was moist, light and perfectly sweet – and looked gorgeous when it was done! We loved it!”

—ANJALI.

I’ve always been obsessed with this Southern coconut cake, and I think the real magic lies in its layers, boos. They’re really soft and moist, but have just the right amount dense goodness thanks to the sweetened flaked coconut folded into the batter. It adds an extra punch of flavor and a texture that’s outta this world! My dear friend Patti Pinner gave me that tip, whose book “Sweets: A Collection of Soul Food Desserts and Memories” is my kitchen bible. If y’all could see my copy, you’d swear it had been through a hurricane – it’s that well-loved and well-used.

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The Lowdown of The Best Coconut Cake Recipe

Cuisine Inspiration: Southern at its finest, y’all!

Primary Cooking Method: Baking

Dietary Info: Can be made Gluten-Free with some ingredient swaps

Key Flavor: Moist, Fluffy and Sweet coconut bliss in every bite

Skill Level: Easy y’all (No Sweat Fam!)

Super Moist Goodness Y’all

I can’t stress enough how moist this cake is, y’all. Every single layer is just bursting with that perfect, melt-in-your-mouth texture. You’ll never have to worry about a dry cake again!

Entertaining Showstopper

This cake looks super cute, boos. You’ll feel like a total pro baker with those pretty layers and that fluffy frosting topped with shredded coconut – even if you’re just starting out!

Balanced Coconut Flavor Throughout

Coconut can be a bit overpowering, but this recipe gets it just right. The flavors are perfectly balanced, giving you a yummy coconut taste without it being too much.

Ingredients Needed To Make This Coconut Cake

For the cake layers

• Sweetened Flaked Coconut: These babies mix right into the batter, giving you that sweet coconut flavor without any big chunks getting stuck in your teeth.
• Cake Flour: This stuff is the secret to a soft, delicate cake. It’s lower in protein and finely ground, making your cake light and airy. You can find it in stores or whip your own at home.
• Milk: Good ol’ milk not only adds moisture but helps build a strong batter that stands up to baking. It also brings some fat and sweetness so the cake ends up extra rich.
• Light Corn Syrup: This adds just the right touch of sweetness and gives the cake a lovely, toasty color. A little goes a long way, y’all!
• Unsalted Butter: Unsalted lets you control the flavor, so your cake isn’t too salty and that coconut can really shine through.
• Eggs: We’re using large eggs to bind everything together and give this Southern coconut cake the fluffiness it deserves.

For the frosting

• Egg Whites: These whip up into the lightest, fluffiest frosting you’ll ever see! Perfect for spreading.
• Light Corn Syrup and Sugar: This duo sweetens up the frosting and makes it all shiny and luscious. Your cake will look as good as it tastes, boos!
• Vanilla Extract: Always try to go for the real deal, y’all. Real vanilla extract adds a depth of flavor that imitation just can’t match.

How To Make This Coconut Cake

Step 1: Mix Up the Cake and Bake It Up!

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.

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.

3

Add the shredded coconut and vanilla extract and stir it into the batter.

4

Beat the egg whites in another bowl until they form stiff peaks.

5

Fold the stiff egg whites into the cake batter.

6

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.

Step 2: Make the Coconut Frosting

7

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.

8

Beat the egg whites until they are stiff peaks.

9

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.

Step 3: Assemble the Cake

10

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.

11

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.

Tips For Making The Best easy coconut cake recipe

• 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!

Popular Substitutions & Additions

• Coconut Milk: For an extra coconutty kick, swap out regular milk with coconut milk. It adds a rich, creamy texture and boosts that tropical flavor. My Big Mama swore by this trick, and y’all already know her cakes were the bomb!
• Pineapple Vibes: For a fun twist, add the pineapple filling of my Pineapple Coconut Cake boos!
• Coconut Extract Boost: If you want even more coconut flavor, add a teaspoon of coconut extract to the batter along with the vanilla extract. I swear it won’t be overpowering.
• Sweetened Shredded Coconut: Got sweetened shredded coconut instead of flaked? Just fold it into the batter like you would with the flaked coconut. The texture’s a bit different, but it still tastes hella good.
• Coconut Cream Cheese Frosting: Replace the icing with this cream cheese frosting and add splash of coconut extract for a rich, tangy twist on the classic. I tried this once, and it was so good I ended up devouring 4 slices in one sitting. No regrets.

What To Serve With simple coconut cake

• Now, I wouldn’t recommend this for everyday, but a slice of this old fashioned coconut cake with your morning coffee, hot cocoa, or tea is what dreams are made of. Just don’t make it a habit, y’all!
• Drizzling some caramel sauce on top of your slice takes it to the next level. The sweet, buttery caramel pairs really, really well with the coconut flavor. But be careful – once you start drizzling, it’s hard to stop!
• Here in the South we love to serve it with a scoop of ice cream on top. Vanilla, raspberry, cookies and cream, or even a cool sorbet. One summer, I served it with a mango sorbet at a family BBQ, and folks were licking their bowls clean!
• A dollop of strawberry preserves or some fresh fruit like sliced strawberries or pineapple on the side is always a win. Simple, but fresh n tasty!

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.

Frequently Asked Questions

More of my Favorite Cake Recipes 

• Southern Caramel Cake
• Coconut Pound Cake
• Orange Coconut Cake
• White Cake Recipe
• Fruit Cake
• Black Forest Cake
• Carrot Cake Recipe

Coconut Cake

This Easy Coconut Cake recipe has 3 layers of coconut meringue inspired frosting frosting and the most tender, and moist coconut cake.

5 from 9 votes

Print Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 10 servings

Equipment

• 9 inch round cake pans
• Mixing Bowls
• Stand mixer
• 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

US Customary – Metric

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

Calories: 801kcal | Carbohydrates: 128g | Protein: 9g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 125mg | Sodium: 197mg | Potassium: 291mg | Fiber: 3g | Sugar: 97g | Vitamin A: 715IU | Calcium: 87mg | Iron: 1.2mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

This post was originally published February 2013. It has been updated with new images and content.

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