Southern Style Coconut Cake Recipes

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THE BEST COCONUT LAYER CAKE

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 18



The Best Coconut Layer Cake image

Steps:

  • For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
  • Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
  • For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
  • Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

2 sticks unsalted butter, at room temperature, plus more for the pans
2 3/4 cups cake flour, plus more for the pans (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sweetened cream of coconut (from one 15-ounce can), stirred well (see Cook's Note)
1 3/4 cups granulated sugar
4 large eggs, at room temperature, separated
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
2 sticks unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
3 1/2 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 cups sweetened shredded coconut

SOUTHERN STYLE COCONUT CAKE RECIPE - (4.2/5)

Provided by Foodiewife

Number Of Ingredients 22



Southern Style Coconut Cake Recipe - (4.2/5) image

Steps:

  • Cake: Preheat oven to 350°F. Butter and flour two 8-inch (or 9-inch) cake pans and line with parchment paper. (See note) In a small bowl, whisk together the egg whites, whole milk and coconut flavoring. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely. Butter cream: Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the vanilla, coconut flavoring and enough coconut milk (or regular milk) to reach a spreadable consistency. Mix until smooth. Optional: Spread the coconut on a sheet pan. Toast in a 350 degree oven until golden, checking every 2 minutes. Watch it carefully, the coconut will burn fast. Let it cool completely. Note: I didn't follow this step, and the cake turned out great-- either way. Whipped Cream Cheese Filling: With a whisk attachment, beat the heavy cream until it starts to thicken. Add 1 cup of the cream cheese butter cream a spoonful at a time while mixing on medium-high speed. Whip to soft peaks. To frost the cake: If desired, slice the 2 cake layers in half to create 4 layers. Place one cake layer on a cake stand or plate. Cover with the whipped cream cheese filling. Repeat with the rest of the layers. Frost the entire cake with the remaining cream cheese butter cream and cover in the toasted coconut. Chill for one hour before serving. Store in the fridge, cake will keep for several days. Note: If you have only 2-inch deep pans, consider using 3 pans or 9-inch pans. I brought the cake to slightly room temperature for about 15 minutes, before slicing.

CAKE:
5 large egg whites
1/2 cup whole milk
1 tablespoon coconut flavoring (I used LorAnn coconut flavoring)
1 teaspoon pure vanilla
3 cups cake flour*
2 1/3 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup unsweetened coconut milk
CREAM CHEESE BUTTER CREAM FROSTING:
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 cups powdered sugar, sifted
1 to 3 tablespoons unsweetened coconut milk or regular milk
1 teaspoon coconut flavoring
1 cup unsweetened coconut
WHIPPED CREAM CHEESE FILLING:
1 cup cream cheese butter cream frosting (above)
1 cup heavy whipping cream
NOTE: If you don't have cake flour on hand, substitute 1 cup minus 2 tablespoons of all-purpose flour for 1 cup of cake flour.

OLD FASHIONED COCONUT CAKE

Basic 1-2-3-4 cake with a replacement of 1 cup canned, unsweetened coconut milk instead of regular milk. Paired with a delectable and delicious Swiss meringue buttercream icing...oh my!

Provided by Darla Cecil

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 1h40m

Yield 16

Number Of Ingredients 19



Old Fashioned Coconut Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
  • Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
  • Sift flour, baking powder, and salt together in a separate bowl.
  • Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
  • Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
  • Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
  • Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
  • Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 71.2 g, Cholesterol 108.6 mg, Fat 36.9 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 21.3 g, Sodium 343.8 mg, Sugar 48.6 g

½ cup butter, room temperature
½ cup margarine, room temperature
2 cups white sugar
3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
4 eggs, room temperature
1 cup unsweetened coconut milk
2 teaspoons vanilla extract
1 cup sour cream
¾ cup white sugar
½ cup sweetened flaked coconut
4 tablespoons milk
1 cup white sugar
5 egg whites
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups unsalted butter
2 tablespoons sweetened flaked coconut, or as desired

CLASSIC COCONUT CAKE

One of the beauties of layer cake is that you can do much of the work in advance. The cake layers can be baked one day ahead, wrapped tightly and kept at room temperature. The frosting can be made up to a week ahead, wrapped tightly and refrigerated (bring it back to room temperature before using). You could even assemble and frost the whole glorious thing a day ahead; store it at room temperature, covered loosely with plastic wrap or a cake cover.

Provided by Alison Roman

Categories     cakes, dessert

Time 1h15m

Yield 1 9-inch cake

Number Of Ingredients 16



Classic Coconut Cake image

Steps:

  • Bake the cake: Heat oven to 325 degrees. Spray two 9-inch cake pans with cooking spray and line with parchment paper. Spray again and set aside.
  • In a large bowl, whisk together flour, coconut, baking powder and salt; set aside. In a separate, smaller bowl, combine buttermilk and coconut oil; set aside.
  • In a large bowl, use an electric mixer to beat sugar, butter and vanilla on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one. Continue beating until the mixture is very pale and nearly doubled in volume, another 4 minutes. Scrape down sides of the bowl, making sure no pockets of butter and sugar are hiding at the bottom, and beat another minute or so.
  • Reduce speed to medium-low and add a third of the flour mixture, followed by 1/2 the buttermilk mixture, and mix just to blend. Add another third of the flour mixture and the remaining buttermilk mixture and mix just to blend, then finish up by adding the remaining flour mixture.
  • Divide batter among cake pans and smooth the tops. Bake in the middle racks until cakes are puffed, pale golden brown on top and starting to pull away from the sides, about 32 to 37 minutes. Let cool slightly in pans before inverting on wire racks to cool completely.
  • Make the frosting: In a large bowl, use an electric mixer to beat cream cheese, confectioners' sugar, butter, vanilla and salt together on high speed until nearly pure white and very fluffy, 3 to 5 minutes.
  • Place one cake round bottom-side-up on a large, flat plate (or cake stand). Using an offset spatula, frost with about 1 1/2 cups frosting and place second layer of cake on top, bottom-side-up (this will give your cake a flat, rather than a rounded top). Using an offset spatula, spread a thin layer of frosting over the top and around the sides of the cake, making sure to fill in any crevices or gaps where the two layers meet. Chill cake for 1 hour.
  • Meanwhile, if you'd like to lightly toast the coconut, place it on a rimmed baking sheet and toast at 325 degrees until pale golden in spots, 3 to 5 minutes. (It will give the coconut a great toasted flavor, but you'll lose the pure white snowball look of the finished cake.)
  • Frost cake with remaining frosting on the top and up the sides. Pat coconut onto the sides and sprinkle on the top of the cake. Chill cake for at least 30 minutes more before slicing.

3 cups/435 grams cake flour or all-purpose flour
2 cups/170 grams unsweetened finely shredded coconut (or substitute 149 grams medium shredded)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/4 cup/300 milliliters buttermilk
1/3 cup/80 milliliters coconut, grapeseed or vegetable oil (coconut oil should be liquified before measuring)
2 cups/400 grams granulated sugar
1 cup/227 grams unsalted butter (2 sticks), at room temperature
1 teaspoon vanilla extract
4 large eggs
1 pound/452 grams cream cheese, room temperature (2 8-ounce packages)
3 3/4 cups/453 grams confectioners' sugar (a standard 1-pound box)
1 1/2 cups/341 grams unsalted butter (3 sticks), at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 cups/171 grams coconut flakes or chips (or substitute 224 grams medium shredded, unsweetened coconut)

OLD FASHIONED COCONUT CAKE

This is an old family recipe. It originally called for fresh grated coconut and coconut milk. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. It is one of the best coconut cakes I have ever had!

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8



Old Fashioned Coconut Cake image

Steps:

  • Combine eggs and sugar and beat until light and fluffy.
  • Add flour and baking powder and beat on low until smooth.
  • Add coconut flavoring.
  • Combine milk and butter in a saucepan and heat until butter melts.
  • Fold into other mixture.
  • Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
  • Thaw the packages of coconut.
  • Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
  • Topping the icing with the coconut (in between the layers too!).

4 eggs, lightly beaten
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon coconut flavoring
1 cup milk
3/4 cup butter
3 (12 ounce) packages of frozen fresh grated coconut

SOUTHERN LIVING COCONUT CAKE WITH MARSHMALLOW FROSTING

This is such a heavenly cake!! I got it from a friend's Southern Living cookbook. It is a challenge dealing with the coconut, but well worth the effort!!!

Provided by gingerkitten D

Categories     Dessert

Time 2h30m

Yield 1 Cake

Number Of Ingredients 17



Southern Living Coconut Cake With Marshmallow Frosting image

Steps:

  • Remove liquid from coconut and reserve.
  • Remove the"meat" of the coconut and shred.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
  • Add eggs, one at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition.
  • Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
  • Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans on wire racks.
  • Make frosting: Combine sugar and water in a heavy saucepan.
  • cook over medium heat stirring, constantly until mixture is clear.
  • Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
  • while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
  • Add cream of tartar and salt; beat at medium speed until soft peaks form.
  • Increase to high speed and add hot syrup in a heavy stream.
  • Add marshmallows, a few pieces at a time.
  • Beat until stiff peaks form and frosting is thick enough to spread.
  • Combine 2 tbsp sugar and coconut milk.
  • Microwave on high for 30 seconds; stir until sugar dissolves.
  • Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
  • Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
  • Top with remaining cake layer.
  • Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
  • Cover and chill.

1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
2 tablespoons sugar
1/4 cup fresh coconut milk
2 -3 cups fresh coconut, shredded
1 1/2 cups sugar
1/2 cup water
4 egg whites
1/2 teaspoon salt
6 large marshmallows, cut into pieces

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DOLLY PARTON SOUTHERN STYLE COCONUT CAKE MIX | DUNCAN HINES
Whip up a deliciously decadent coconut dessert with Dolly Parton's Coconut Flavored Cake Mix from Duncan Hines ®! You can create one of Dolly's favorite recipes, which is featured on the box, or you can let creativity guide you and add your own spin. Available Sizes: 15.25 oz. See ingredients, nutrition, and other product information here.
From duncanhines.com


THE BEST COCONUT CAKE RECIPE - THE SEASONED MOM
In the large bowl of a stand mixer, cream together butter and sugar on medium speed until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape the bowl again. Sift together the cake flour, baking powder and salt. Set aside.
From theseasonedmom.com


TROPICAL COCONUT CAKE - SOUTHERN LADY MAGAZINE
Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat butter and 2 cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. In a medium bowl, whisk together flour, baking powder, and salt.
From southernladymagazine.com


10 BEST COCONUT CAKE RECIPES | YUMMLY
salt, milk, water, cake flour, frosting, flaked coconut, vanilla extract and 8 more Lime Coconut Cake Open Source Food milk, baking powder, butter, self raising flour, caster sugar and 3 more
From yummly.com


HEAVENLY COCONUT POUND CAKE FROM SOUTHERN LIVING
How To Make Coconut Pound Cake. Cream butter, shortening and sugar. Add eggs. Add flavorings. Add flour and milk; Stir in coconut. Spoon Batter into well greased tube or …
From simplydeliziousbaking.com


BETSYLIFE
Southern Style Coconut Cream Cake. By betsy Leave a Comment. Making a coconut cream cake from scratch is worth the effort. My favorite cake of all time. The final box to check on my holiday to-do list is always the Coconut Cream Cake. Well, we can stick a fork in me for this holiday season because I am finally DONE!
From betsylife.com


SUNNY SOUTHERN COCONUT CAKE, LOUISIANA STYLE - HONEST COOKING
Divide batter evenly into three 8" round cake pans. Bake as directed, checking cakes at 21 minutes inserting a toothpick to check. When toothpick comes out clean it is done. Cool. in mixing bowl mix the cream cheese, vanilla and sugar. When smooth and ⅓ cup coconut.
From honestcooking.com


THE BEST SOUTHERN COCONUT CAKE WITH CREAM CHEESE FROSTING …
Spray a 9×13 cake pan with non-stick baking spray. Sift together flour, corn starch, baking powder, and salt in a bowl and set aside. Cream together the butter, sugar, and vegetable oil until creamy (about 4-5 minutes). Add sour cream, vanilla, coconut extract to the butter mixture and mix until combined.
From southernkissed.com


THE BEST SOUTHERN COCONUT CAKE RECIPE - LIFE FAMILY FUN
Ingredients for the Coconut Cake Recipe: Directions to prepare the Coconut Cake Recipe: Step 1: The Prep Work. Step 2: Sifting Dry Ingredients. Step 3: Creaming. Step 4: Add Your Sifted Ingredients. Step 5: Creating Your Peaks. Step 6: Baking. Step 7: Cooling.
From lifefamilyfun.com


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