Southern Lady Coconut Cake Recipe
Do you know the perfect way to celebrate a special occasion? That’s right, it’s a delicious homemade cake! This Southern Lady Coconut Cake recipe will be the perfect addition to any gathering, and it’s sure to be a hit. It’s a delightful combination of flavors and textures that everyone will love. With its moist and fluffy texture, it’s a surefire crowd pleaser.
Ingredients
This delicious coconut cake recipe requires a few simple ingredients to make. Here’s what you’ll need for this recipe:
- 2¼ cups (280g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 cup (240ml) buttermilk
- ¾ cup (180ml) coconut milk
- 1 teaspoon coconut extract
- 2 cups (200g) sweetened shredded coconut
Instructions
Start by preheating your oven to 350°F (175°C). Grease two 9-inch cake pans with non-stick cooking spray, and line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition.
Add the buttermilk, coconut milk, and coconut extract, and mix until combined. Slowly add the dry ingredients and mix until just combined.
Gently fold in the shredded coconut until evenly distributed.
Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before turning out onto a wire cooling rack to cool completely before frosting.
Frosting
To make the frosting, beat together the butter and cream cheese until light and fluffy. Slowly add in the powdered sugar, one cup at a time, mixing until combined. Add the coconut extract and mix until combined.
Once the cakes are completely cooled, spread a generous layer of frosting onto one of the cakes. Place the second cake on top and spread the remaining frosting over the top and sides.
Sprinkle the shredded coconut over the top and sides of the cake.
Serving and Storage
This Southern Lady Coconut Cake is best served at room temperature. Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Nutrition
This coconut cake recipe yields 12 servings. The nutrition information per serving is as follows:
- Calories: 553
- Total Fat: 28g
- Saturated Fat: 18g
- Cholesterol: 108mg
- Sodium: 206mg
- Total Carbohydrates: 69g
- Dietary Fiber: 2g
- Sugars: 46g
- Protein: 6g
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