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Large slice of southern coconut cake on a plate.

Old Fashioned Southern Coconut Cake Recipe with Frosting

Course: Dessert
Cuisine: American
Keyword: coconut cake
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 12 servings
Calories: 1094kcal
Author: Kara @I Scream for Buttercream
An old fashioned southern coconut cake that's moist and tender and made with coconut milk then topped with sour cream buttercream.
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US Customary - Metric

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

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

This cake should be stored, covered, in the refrigerator and can last up to 5-6 days.
If traveling with this cake, you'll want to use a thicker icing such as Cream Cheese Buttercream or Vanilla Buttercream.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 1094kcal | Carbohydrates: 142g | Protein: 7g | Fat: 58g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 161mg | Potassium: 262mg | Fiber: 1g | Sugar: 116g | Vitamin A: 1566IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg