Southern-Style Coconut Layer Cake
This classic Southern-style coconut layer cake features tender, butter-based white cake layers infused with coconut, a luscious coconut cream filling, and a cloud-like coconut cream cheese frosting. Every element is intentional, from the moist, fine crumb created by buttermilk and butter to the perfectly balanced cream cheese frosting that cuts through the sweetness.
Equipment
- Stand mixer or electric hand mixer
- Three 9-inch (23cm) round cake pans
- Parchment paper
- Mixing bowls - large and medium
- Rubber spatula
- Wire cooling racks
- Offset spatula - for frosting
- cake turntable - optional, but very helpful
- Serrated knife - for leveling layers
- Measuring cups and spoons
Ingredients
- 3 cups all-purpose flour - 360g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter - 227g, softened to room temperature
- 2 cups granulated sugar - 400g
- 5 large eggs - room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat buttermilk - 240ml, room temperature
- 1/2 cup cream of coconut - 120ml, such as Coco López
For the Coconut Cream Filling
- 1 1/2 cups cream of coconut - 360ml
- 1 cup sweetened shredded coconut - 80g
- 1 cup heavy whipping cream - 240ml
For the Coconut Cream Cheese Frosting
- 16 oz full-fat cream cheese - 454g, softened
- 1 cup unsalted butter - 227g, softened
- 5-6 cups powdered sugar - 600-720g, sifted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 2-3 tablespoons heavy cream - to adjust consistency
For Decorating
- 2-3 cups sweetened shredded or flaked coconut - 160-240g, toasted or untoasted
Instructions
- Preheat oven to 350°F (175°C). Grease three 9-inch cake pans with butter or nonstick spray, line bottoms with parchment paper, then grease the parchment.
- In a large bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
- Beat softened butter in stand mixer on medium speed for 2 minutes until pale and smooth. Add sugar and beat on medium-high for 4-5 minutes until light and fluffy, scraping down sides occasionally.
- With mixer on low, add eggs one at a time, waiting until each is fully incorporated before adding the next. Add vanilla and coconut extracts and mix until combined. Scrape down bowl.
- In a small bowl, stir together buttermilk and cream of coconut. With mixer on lowest speed, add flour mixture and buttermilk mixture alternately in thirds, starting and ending with flour, mixing just until combined. Do not overmix.
- Divide batter evenly among prepared pans and smooth tops. Bake for 28-32 minutes until tops spring back and a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Whip heavy cream to medium-stiff peaks. In a separate bowl, stir together cream of coconut and shredded coconut. Gently fold whipped cream into the coconut mixture using broad strokes to preserve airiness. Refrigerate until assembly.
- Beat cream cheese on medium for 2-3 minutes until smooth and fluffy. Add butter and beat for another 2 minutes. Reduce speed to low and add sifted powdered sugar one cup at a time. Add vanilla, coconut extract, and 2 tablespoons heavy cream. Beat on medium-high for 2 minutes until light and fluffy.
- Level cake layers with a serrated knife if needed. Place one layer on a cake stand and spread half the coconut filling on top, leaving a 1/2-inch border. Top with second layer and remaining filling. Place third layer on top.
- Apply a thin crumb coat of cream cheese frosting over the entire cake. Refrigerate for 20-30 minutes until set. Apply a final generous layer of frosting and smooth with an offset spatula.
- Press shredded coconut onto the sides and top of the cake. Refrigerate for at least 30 minutes before slicing. Serve at room temperature for the best texture.
Notes
- Room temperature ingredients: Cold butter, eggs, or buttermilk can prevent the batter from emulsifying properly, leading to a dense cake. Allow ingredients to sit out for 1-2 hours before starting.
- Cream of coconut vs. coconut cream: Cream of coconut (like Coco López) is sweetened and thick. Do not substitute coconut cream or coconut milk - they are unsweetened and will change the flavor and texture significantly.
- Don't skip the crumb coat: This thin initial layer of frosting locks in crumbs so your final coat looks smooth and professional.
- Storage: Refrigerate the assembled cake covered for up to 5 days. Bring to room temperature for 20-30 minutes before serving for the best flavor and texture.
- Make ahead: Cake layers can be baked up to 2 days ahead and stored wrapped at room temperature. Frosting can be made ahead and refrigerated for up to 5 days - re-beat before using.
- Freezing: Unfrosted layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before assembling.
- Toasted coconut: For deeper flavor, toast coconut on a baking sheet at 325°F (165°C) for 6-8 minutes, stirring halfway, until golden. Cool completely before decorating.
- Variations: Add 1 tablespoon lemon zest to the batter and replace filling with lemon curd for a Lemon Coconut Cake. Fold 1/2 cup crushed drained pineapple into the filling for a Piña Colada version.
- Level your layers: Even a slight dome will cause the assembled cake to lean. Use a serrated knife and a steady hand to trim the tops flat.
- Serving suggestion: This cake pairs beautifully with Vanilla Bean Ice Cream or a drizzle of Fresh Strawberry Sauce for an extra-indulgent dessert.