An old-fashioned southern coconut cake that’s moist and tender and made with coconut milk then topped with sour cream buttercream.
The coconut flavor is not overpowering and the addition of coconut milk makes this cake one of the moistest cakes you’ll ever eat. Sprinkle shredded coconut all around the outside of the cake and you’ll end up with THE perfect coconut cake.
It’s perfect for springtime, Easter, or any other time you have a coconut cake craving.
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I LOVE a good coconut cake. One that has a subtle coconut flavor, but not so much that it hits you over the head with it.
This old-fashioned coconut cake is just that…a classic southern coconut cake without an overwhelming flavor to it.
The sour cream buttercream also adds just a slight tanginess, which is the perfect compliment for this cake.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
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Ingredient Notes:
Now let’s talk a little about the ingredients that are in this cake and frosting. (The list of all ingredients are in the recipe card below.)
Unsalted butter: This cake is a butter cake, so the finished product is not a super white cake, but you get a richer, deeper flavor because of the butter. Unsalted butter is best because it won’t add additional salt.
Cake flour: This cake recipe calls for cake flour instead of all-purpose flour, which really makes it so much more tender. This cake is at its best when cake flour is used, but make sure to read the FAQ section below for substitutions if you don’t have access to cake flour.
Coconut milk: This is the secret ingredient to this cake. I would not suggest substituting with anything else. Coconut milk will make this cake super moist.
For this cake, I used Thai Kitchen Organic Coconut Milk which you can generally find at any grocery store.
Vanilla bean paste & almond emulsion: You’ll need a bit of vanilla flavor and I always like to include just a touch of almond emulsion. If you really can’t stand almond, just omit it and you can always use vanilla extract instead of vanilla bean paste.
Coconut emulsion: This is the star of the cake here as it’s what will give it a good coconut flavor. You don’t want to skip this one.
Butter, confectioner’s sugar and sour cream for the buttercream: The icing on this cake is made with butter, confectioners sugar and sour cream. It’s got a slight tanginess to it, which really works well with the sweetness of the confectioner’s sugar.
This is a soft icing and you’ll want to refrigerate the cake if you go with this buttercream.
How to Make this Cake:
Let’s talk about how to make this cake. (The exact instructions are in the recipe card below.)
First, preheat the oven and make sure to grease and flour two 8 inch round cake pans. Then, cream the butter and sugar until fluffy.
Next, add in the eggs, one at a time and mix after each addition. In another bowl, add the dry ingredients.
In another bowl, you’ll add the coconut milk, emulsions (or extracts), and the oil, then whisk well. (Don’t discard the milk fat on the top of the coconut milk can. Add all of it and the liquid.)
Then you’ll add the dry and liquid ingredients alternately to the butter/sugar mixture and finally add in the shredded coconut.
Pour the batter into the pans and bake at 350 degrees F for approximately 35 – 40 minutes. Set the cakes on a rack and let cool for about 10 minutes.
Next, turn the cakes out of the pans and directly onto the racks and let them cool completely and make the buttercream.
Cover the cake in buttercream and then cover with shredded coconut and serve.
Make sure to store this cake in the refrigerator.
Tips & FAQs:
It’s really best to use cake flour as it will help make the cake very soft and tender. If you can’t get it, you can substitute it, but you’ll need to make some changes as it can’t be substituted cup for cup.
To use all-purpose flour instead of cake flour use this substitute: For every 1 cup of cake flour that the recipe calls for, use 1 cup of all-purpose flour, remove 2 tablespoons of it and replace with 2 tablespoons of cornstarch.
Make sure not to pack the flour down into the measuring cup. Spoon flour into the cup, don’t scoop the flour.
Make sure to allow the butter to come to room temperature on its own before you begin.
I would not suggest doing that in this recipe. The liquid and fat from the coconut is needed and regular milk will just not provide as much fat and the cake may turn out dryer and more dense.
Make sure to add the entire can including the fat at the top.
No, you can omit it, although the tiny amount that the recipe calls for just enhances the flavor of the cake and will not make the cake have an almond flavor.
Yes, if you want the cake to have a coconut taste, then you’ll need to add it. The coconut milk will not give enough coconut taste, so you need to add a bit more flavor by using coconut emulsion, or extract.
You can usually find it on Amazon or at local craft stores that sell cake decorating supplies. Here’s a link for it on Amazon: Coconut emulsion
Be very careful not to mix the batter too long. Scratch cakes should not be mixed for minutes at a time, or they will become dense. Stop mixing once the ingredients are well incorporated.
No, you can omit it from the batter and the outside if you want. As long as you use the coconut emulsion, then you will still get a coconut taste.
This cake is done baking when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean, but no raw batter.
Yes, you sure can. Cream cheese buttercream is also delicious on this cake.
This buttercream is soft, so refrigerate the buttercream for about 10-15 minutes to firm it up a bit before icing the cake. You may need to chill the cake periodically while frosting it as the icing can become super soft again.
If you will be traveling with this cake, it’s best to use a thicker type of icing like cream cheese buttercream or vanilla buttercream.
This cake can be made ahead of time and frozen if desired. Let the baked cake cool completely, then wrap in plastic wrap, then foil and place in the freezer for up to a month.
To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, add frosting.
This cake should be stored, covered, in the refrigerator and can last up to 5-6 days.
This cake is perfect in springtime or as the perfect Easter dessert.
Supplies Used:
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Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe:
Old Fashioned Southern Coconut Cake Recipe with Frosting
Ingredients
For the cake:
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs
- 3 cups cake flour (different than all-purpose flour, see FAQs in the post)
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup coconut milk (from a 13 oz can) (I used Thai Kitchen Organic Coconut Milk, do not discard the solid milk fat on the top of the can. Mix it in with the coconut milk.)
- ¼ teaspoon almond emulsion or extract (optional)
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 ½ teaspoon coconut emulsion, or extract (I use LorAnn Oils coconut emulsion)
- 2 tablespoon vegetable oil
- 1 cup sweetened shredded coconut
For the buttercream:
- 2 cups unsalted butter, room temperature
- 1 pinch of salt
- ⅔ cup sour cream
- 8 cups confectioner's sugar (the sour cream makes this icing soft, therefor it does need the extra confectioner's sugar to thicken it.)
- 2 teaspoons vanilla bean paste or extract
- shredded coconut, optional for covering the iced cake
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Instructions
For the cake:
- Preheat the oven to 350 degrees F.
- Grease and flour two 8" round pans and set aside.
- With an electric mixer, cream the butter on medium until creamy.
- Add the sugar and mix on medium until well mixed, then on medium-high until fluffy-about a minute and a half to two minutes.
- Add in the eggs, one at a time, mixing on low after each only until just combined. Scrape down the sides of the bowl and mix again just for another 5 to 10 seconds.
- In a medium sized bowl, whisk together the cake flour, baking powder and salt.
- In another seperate medium sized bowl, mix the coconut milk, emulsions (or extracts) and the oil. Whisk until mixed well. (Do not discard the milk fat on the top of the coconut milk can. Add all of it and the liquid.)
- Add the dry and liquid ingredients alternately to the butter/sugar mixture. (Start with a third of the dry ingredients and mix on medium just until combined. Add in half of the liquid ingredients and mix on medium just until combined. Add another third of the dry mixture, mix, then the last half of the liquid ingredients and mix. End by adding the last of the dry ingredients. Only mix until just combined after each addition.)
- Scrape down the sides of the bowl, add the shredded coconut and mix on medium only until the coconut is incorporated. (Be careful not to overmix.)
- Pour batter into prepared pans and bake at 350 degrees F for approximately 35 – 40 minutes. A toothpick inserted into the center of the cake will come out with a few moist crumbs on it or clean.
- Remove the cake layers from the oven and set on cooling racks to cool for 10 minutes, then turn the cakes out of the pans and directly onto the racks and let cool completely.
- Add buttercream too cooled cake.
- (Optional: Cover the iced cake with shredded coconut. You can also toast the coconut a bit before covering the cake in it for a deeper flavor.)
For the buttercream:
- Mix the butter and salt with an electric mixer on medium speed until very creamy.
- Add the sour cream and mix on medium until smooth.
- Add half the confectioner's sugar and mix on low until combined, then on medium until smooth.
- Add in the second half of the confectioner's sugar plus the vanilla and mix on low until combined, then on medium until smooth.
- This buttercream is soft, so refrigerate the buttercream for about 10-15 minutes to firm it up a bit before icing the cake. You may need to chill the cake periodically while frosting it as the icing can become super soft again.If you will be traveling withthis cake, it's best to use a thicker type icing like cream cheese buttercream or vanilla buttercream.
Notes
Nutrition
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Lara
Just made this cake today. Omg soooooo good!!!!!! Just Devine!!!
Kara Jane
Lara, that’s awesome to hear! And I have to agree with you…it’s one of my absolute favorite cakes.
Lara
I took pics too and it is so fluffy looking. Just beautiful
Diane
I have been baking for over 50 years, all kinds of cakes. Made this coconut cake for my daughter’s birthday, the cakes rose beautifully and the flavor was great. The problem was the cake was crumbly. I followed the recipe to the letter, the batter was light and fluffy making sure I didn’t over mix. Haven’t been able to figure out what happened.
Kara
Hi Diane, oh my…I really don’t know why it would be crumbly. I haven’t had that experience with this cake, but I’m trying to think what could have happened. Since you’re an experienced baker, I know you were careful about not over-mixing and not packing the flour down into the measuring cup when measuring. The two things I was thinking it could be are perhaps it was baked a little too long for your oven. Maybe my oven takes a bit more time than yours does and it just got slightly overbaked? I can’t be sure. That’s not your fault. I put the baking time on there and try to give a range, but sometimes others’ ovens are quite different and the timing goes out of that range.
The other thing I was thinking was about the coconut milk. It needs to be the type in the can and needs to be mixed up…not the type you buy in the carton over by the milk area. You probably already know that though. Also, the fat that’s on the top of the can when it’s opened, needs to be mixed in with the liquid, then measured out. You may have done this correctly, but I know there has been confusion in the past on what coconut milk to use and that it needs to be well mixed beforehand so that’s why I bring it up. Other than those things, I just can’t be sure why it would be crumbly like that.
Jessica
I made this cake and it was so good, with the perfect amount of coconut flavor. My only complaint was that there were a few wierd stringy bits in the cake which I think came when I added the eggs to the butter and sugar, even though my eggs and butter were at room temp. Any idea why that could be?
Kara Jane
Hi Jessica,
So glad you liked the cake! I don’t know what could have made the stringy bits though. That’s kind of strange, huh. The only thing I can think of is sometimes if cake batter is mixed just a little too long, it can get gluey like streaks throughout the cake, but I’m not sure that’s what you’re talking about. That’s a real mystery!
Anthony
Hi the cake looks delicious as is. I am looking to make a lemon coconut cake. Can fill the cake with lemon curd and use the sour cream as icing”?
Ap
Kara Jane
Oh yeah, lemon curd would be really good with this cake. You could still use the sour cream as just the outside icing, or you could even go with cream cheese buttercream, or 7 minute frosting if you want a less sweet option. I would keep the cake good and chilled though, since both the filling and the icing will be on the soft side.
Aly
I have made this cake with fresh pineapple curd. I also brush the cake with coconut rum. Yum!
Kara
Aly that sounds so good!
Dawn
I just made this cake and each layer had a sunken middle, like they fell. I’m a very experienced baker and have.never had this happen before. what happened? o
Kara
Hi Dawn, I just can’t be sure what could have happened. I haven’t had that experience with this cake before, but sometimes cakes will sink if they were a little underbaked or perhaps mixed a little too long. Also, and since you’re experienced I know you probably already know this, but sometimes the baking powder needs to be replaced. I have found that when cakes fall though, it’s usually mixing a little too long or maybe taking the cake out a little too soon. Our ovens are so different, so maybe if you try it again, mix only until just combined and then bake for just a bit longer and see if that helps.
Anthony
Kara so excited to hear back from you. You suggested cream chees buttercream frosting. Do you have that recipe
Kara Jane
I gotcha covered right here: https://iscreamforbuttercream.com/cream-cheese-buttercream/ It’ll be a pretty tangy cake (with the lemon curd and cream cheese buttercream), but I think it’ll taste amazing. I may try this out myself now! 🙂
Diane
can Cocoa Lopez be used instead of coconut milk???
Kara
Oh gosh…I just don’t know. I did google it though and it says no, that they’re not the same thing. I think Coco Lopez is thicker…that’s what I got out of the article. Here’s the link to it if you want to check it out: https://thecoconutmama.com/cream-of-coconut/#:~:text=No%2C%20these%20products%20are%20not,cream%20made%20from%20coconut%20milk.
If you want to test it out though, you might be able to dilute it a little? I’m just not sure how it would turn out though. Sorry I’m not more help!
Anthony Pizzella
I did your coconut cake with a few variations as we discussed. I filled and topped it off with lemon curd. Then used the cream cheese buttercream icing. Covered sides with sweet coconut. Besides it looking good the guests were raving. I’m must say I’m not a big coconut fan but it was delicious.
Kara Jane
Oh good! I’m so glad it turned out well! I’m definitely going to try it with the lemon curd. Sounds so good!
Erin
You are a life-saver, can I just say!!
I love your vanilla bean cake, and was just looking at that recipe again, and wondering if it was within my baking skills to “convert” it to a coconut cake recipe (I’m wanting to do a coconut cake with a lime curd)- and I was struck with, “well, maybe she has a coconut cake recipe!!”
… and you do!!
Thanks for making my day. <3
Kara Jane
Hi Erin and YAY I’m so glad you like the vanilla cake! And if you try it, let me know what you think of the coconut cake. Glad it made your day…your wonderful comment just made mine. ?
Sylvia Coelho
Thank you for sharing this recipe. This is a fabulous coconut cake. The cake has a lovely texture and the frosting is perfect; not too sweet with the right amount of coconut flavors. Our family’s new favorite cake:
Kara Jane
Oh that’s so good to hear! This one is one of my favorites too and I’m so glad you all liked it. Thanks for your wonderful comment. 🙂
Kathy
Sorta silly question, but how long do you leave it sit in the pan before you turn it out onto a plate?
Kara Jane
Not silly question at all…I usually let layer cakes sit in the pan for about 10-15 minutes before turning out onto a rack to cool completely.
Jasmine
Is it ok to use coconut extract?
Kara Jane
Yes you can use coconut extract
Nicole Shamrock-thomas
Can I use this recipe to make cupcakes?
Kara Jane
I have not tried this recipe as cupcakes. They will be pretty delicate, but I think it would be fine. Bake them at 350 degrees F, but start checking them at about the 18 minute mark, although you may have to bake them a little longer than that.
Robin
I have a baking business out of my home and I baked this cake for my customer yesterday and she said it was THE BEST Coconut Cake she had ever eaten! I have not tried it yet, however I know everything I’ve ever baked from this Blog is extremely delicious and fabulous so I wasn’t at all afraid to bake it for a customer. Thank you so much ISFB.
Kara
That’s so awesome to hear!
Cakecakecake
I’m a little confused on how much of the coconut milk to use. The recipe states:
”1 ¼ cup coconut milk (13 oz can) (I used Thai Kitchen Organic Coconut Milk, do not discard the solid milk fat on the top of the can.)”
But 1 1/4 cup is only 10 oz of liquid. Do I put in the whole 13.66 oz can even though that’s more like 1 3/4 cup?
Kara
Oh yes, I can see that would be confusing. Not sure what I was thinking when I typed it like that and I’m glad you brought it to my attention. I will go in and adjust that. What you should do is take the 13 oz can and stir it well, then add in 1 1/4 cups of the coconut milk. If you added the entire can, it would still probably turn out well as I’ve made it that way too, it will just be a little more delicate. Sorry about the confusion!
Kim Metcalf
The only reason I made this cake was because the crumb looked so moist. And like you, I look for MOISTNESS mainly to try on a recipe. because most are dry. So I wanted to make a coconut cake with a fresh lemon curd, and I made an Italian meringue, buttercream, coconut flavor, because it’s less sweet and so smooth.
It came out perfectly. I will try and post a picture. BUT I wanted to make 3 layers so I can have two layers of delicious lemon curd. So I followed your recipe to add an extra layer to make one and a half times the recipe of the cake. Which I did, but I thought the layers would be not as quite as thick as a regular cake layer, but it was the same height. I made a recipe for lemon curd but would’ve like to have a thicker layer of curd in the middle of the layers. So maybe make an extra 1/2 curd recipe next time.But I now know to double the lemon curd recipe to make two layers. It was really delicious and as you said, the coconut flavor was perfect. And using cake flour does make it very soft crumb but still very moist. I’m gonna try it again with just the two layers and thicker layer of curd.. Because it is so delicious. Thank you…
Kara
Hi Kim, I’m so glad you liked it! I love the idea of topping it with coconut flavored Italian meringue. I bet that went perfectly with the cake…and the lemon curd sounds SO good! Thank you for the great review!
Ava
This is the most delicious Coconut cake ever! I used my homemade vanilla paste and almond extract…HEAVENLY Goodness.
Kara
Yay! I’m so glad you loved it and thanks so much for the great review!
Cindy
I will need to make this in 14” inch pans – a 3 layer cake. What adjustments are necessary?
Kara
Hi Cindy, since each recipe batch would fill two, 8-inch round cake pans, I’d make one recipe batch per 14″ pan. (As long as the pans are 2-3 inches deep.) There may be a bit of extra batter left over thought to make a couple of cupcakes. I’d also use a heat core in the middle so it helps bake more evenly. I’d bake at 325 degrees F instead of 350 (lower and slower) so that the entire cake layer bakes through. It’s going to take a bit longer to bake and I haven’t tested it out at this pan size, so I can’t give an exact time. It might take around 45-50 minutes, but you’ll just need to keep an eye on it. Hope this helps!