🥥 Southern Coconut Cake

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional for more flavor)
• 1 cup full-fat coconut milk (or whole milk)
• 1 cup sweetened shredded coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 3–4 tbsp coconut milk (or whole milk)
• 2 cups sweetened shredded coconut (for topping and garnish)

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Instructions

1. Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans). Line the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar with a hand or stand mixer until light and fluffy, about 3–4 minutes.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
5. Alternate adding the dry ingredients and coconut milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Fold in the shredded coconut gently. Divide the batter evenly between the prepared pans.

2. Bake the Cake

1. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
2. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

3. Prepare the Frosting

1. In a large bowl, beat butter until smooth. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
2. Stir in vanilla and coconut extracts. Add coconut milk one tablespoon at a time until the frosting reaches a spreadable consistency.

4. Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
2. Repeat with the second and third layers, frosting the top and sides of the cake.
3. Press shredded coconut into the frosting on the sides and sprinkle it generously on top.

5. Chill and Serve

• Refrigerate the cake for at least 30 minutes to set the frosting. Slice and enjoy!

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Tips for Perfect Coconut Cake

• Coconut Flavor Boost: Use toasted coconut as a garnish for added texture and depth of flavor.
• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Make Ahead: Bake the cake layers in advance and freeze them. Frost when ready to serve.

This Southern Coconut Cake is a showstopper for any occasion!