Coconut Cake

Slice of layered coconut cake on a purple-and-white plate

Our delectable Coconut Cake, layered and topped with sweet coconut icing, is an ideal dessert for springtime affairs.

Coconut Cake
  • 2¼ cups butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 2 teaspoons coconut extract
  • ½ teaspoon vanilla extract
  • 4¼ cups Swans Down Cake Flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups whole buttermilk
  • Coconut Icing (recipe follows)
  • 1 (14-ounce) bag sweetened flaked coconut
  1. Preheat oven to 350°. Spray 3 (9-inch) round tall-sided cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray again.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Place one cake layer on a serving plate; spread 1½ cups Coconut Icing onto layer. Sprinkle with 1 cup coconut. Repeat procedure once. Top with remaining cake layer. Spread remaining Coconut Icing on top and sides of cake. Immediately press remaining coconut onto top and sides of cake. Refrigerate for 1 hour before serving.

Coconut Icing
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup butter, softened
  • 7 cups confectioners’ sugar
  • 2 teaspoons coconut extract
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Beat in coconut extract.

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