Classic Southern Coconut Cake

★★★★★ 4.8 (189 reviews)

A fixture at Southern holiday tables for generations, this layered coconut cake is soaked in sweetened coconut milk between the layers and blanketed in a snowy, fluffy frosting covered in shredded coconut. It takes more assembly than an everyday cake, but the result is a genuine showpiece.

Prep time35 min

Cook time30 min

Servings12 slices

CategoryCoconut Cake

Ingredients

2 3/4 cups (340g) all-purpose flour
1 tablespoon baking powder
1 cup (225g) butter, softened
2 cups (400g) sugar
4 large eggs
1 cup (240ml) coconut milk
1 teaspoon vanilla and 1/2 teaspoon coconut extract
For soaking: 1/2 cup coconut milk + 2 tbsp sugar
For the frosting: 3 egg whites, 1 1/2 cups sugar, 1/4 tsp cream of tartar, plus 2 cups shredded coconut

Instructions

Preheat the oven to 350°F (180°C) and grease three 9-inch round pans.
Whisk the flour and baking powder together. Beat the butter and sugar until fluffy, then beat in the eggs one at a time.
Alternate adding the flour mixture and coconut milk, mixing just until combined. Stir in the extracts.
Divide between the pans and bake for 25-30 minutes. Cool completely, then brush each layer with the sweetened coconut milk soak.
For the frosting, whisk the egg whites, sugar, and cream of tartar over a double boiler until warm and the sugar dissolves, then whip on high speed until glossy stiff peaks form, about 6-7 minutes.
Frost between the layers, on top, and around the sides, then press shredded coconut all over the frosted cake.

Tips

Brushing each layer with the sweetened coconut milk before frosting is what keeps this cake so moist — don't skip it.
The egg white frosting sets slightly firm, almost like meringue — work quickly once it's whipped.
This cake is traditionally made a day or two ahead; the flavor deepens as it sits, wrapped, in the refrigerator.