Southern Coconut Cake Recipe From Scratch

There’s something truly special about a Southern coconut cake. It’s soft, buttery, and coated in a cloud of coconut that makes it look like snow on a plate. One bite and you taste sweet nostalgia — tender layers filled with creamy frosting and a hint of vanilla that lingers just long enough.

I first had this cake at a family gathering in Georgia. It wasn’t fancy — no decorations, no frills — just pure, old-fashioned goodness. Everyone went back for seconds. That was the day I realized that sometimes the simplest recipes are the ones that stay with you forever.

Now, this Southern coconut cake has become a tradition in my kitchen — perfect for holidays, birthdays, or just a Sunday when you want something that feels like home.

Why You’ll Love This Cake

This cake is a perfect blend of texture and flavor — light, moist layers with a creamy frosting that melts into every crumb.

It’s sweet without being overwhelming, and that coconut flavor gives it a soft tropical note that feels timeless and comforting.

The best part? It looks impressive but is surprisingly easy to make. You don’t need to be a professional baker — just a few bowls, some patience, and a love for homemade desserts.

Ingredients (Serves 10–12)

For the Cake

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional but recommended)
• 1 cup buttermilk, room temperature
• ½ cup sweetened shredded coconut

For the Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• ½ cup heavy cream or coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 ½ cups sweetened shredded coconut (for coating and topping)

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy — about 3–4 minutes. This step is key to getting that soft, airy texture.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extract.

Now, alternate adding the dry ingredients and buttermilk, starting and ending with the flour. Mix just until combined — don’t overmix or the cake will lose its tender crumb.

Fold in the shredded coconut gently with a spatula. The batter should be creamy and smooth with little coconut flakes throughout.

Bake the Layers

Divide the batter evenly between the two pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for about 10 minutes, then carefully turn them out onto wire racks. Cool completely before frosting — the layers must be fully cool so the frosting doesn’t melt.

While the cakes cool, the aroma of butter and coconut will fill your kitchen — that’s when you know you’re making something special.

Make the Frosting

In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Add the heavy cream (or coconut milk), vanilla extract, and coconut extract. Beat on medium-high speed for about 2–3 minutes until fluffy and spreadable.

If it’s too thick, add a splash more cream; if it’s too soft, add a bit more powdered sugar. You want a frosting that’s light, silky, and easy to spread.

Assemble the Cake

Place one cake layer on your serving plate. Spread a generous amount of frosting on top, then place the second layer over it.

Cover the entire cake with the remaining frosting — top and sides — using an offset spatula or butter knife to smooth it out.

Now comes the fun part: gently press shredded coconut all over the frosting. It should look like it’s wearing a soft white coat — fluffy, elegant, and beautifully simple.

If you want, sprinkle a few toasted coconut flakes on top for contrast and flavor.

Why This Recipe Works

This Southern coconut cake works because every element complements the other — the buttermilk keeps it tender, the butter adds richness, and the coconut ties everything together with its sweet aroma.

The frosting is creamy but not too sweet, and that layer of shredded coconut adds texture and charm.

It’s a cake that feels special without trying too hard. You could serve it at a family dinner or a celebration, and it would always fit right in.

Variations to Try

• Lemon Coconut Cake: Add lemon zest and juice to the batter for a bright twist.
• Pineapple Coconut Cake: Add crushed pineapple to the filling for a tropical flavor boost.
• Coconut Sheet Cake: Bake the batter in a 9×13 pan for a simple, crowd-friendly version.
• Toasted Coconut: Toast some of the coconut before pressing it onto the frosting for a nuttier aroma.

Each variation keeps that signature coconut flavor but adds a fun new personality.

Storage and Serving

Store the finished cake in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making it even better the next day.

Before serving, let it rest at room temperature for 30 minutes — the frosting softens slightly, and the cake tastes rich and tender again.

This cake also freezes beautifully. Wrap slices tightly in plastic wrap and freeze for up to 2 months.

Final Thoughts

Southern coconut cake is one of those desserts that never goes out of style. It’s classic, elegant, and always delivers that “wow” moment at the first bite.

It’s not just about sweetness — it’s about comfort, tradition, and a little bit of Southern charm in every forkful.

Make it once, and it’ll become one of those recipes you return to again and again.

Can I Use Fresh Coconut Instead of Shredded?

Yes! Freshly grated coconut gives a softer texture and more natural flavor. Just make sure to dry it slightly before adding it to the batter or frosting to avoid excess moisture.

Can I Make This Ahead of Time?

Definitely. You can bake the cake layers a day in advance, wrap them tightly, and refrigerate. Frost the cake the next day for the best texture and flavor.

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