Go Back
+ servings
southern coconut cake
Print Recipe
No ratings yet

Southern Coconut Cake

A creamy, traditional southern coconut cake to add an exotic twist to any party dessert table.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Cake, Coconut, creamy
Servings: 10 Servings
Calories: 310kcal


  • Oven
  • Grease
  • Large Bowl
  • Bowl
  • Cake pans
  • Electric Mixer
  • Plate


  • 5 Eggs
  • 1/2 cup Butter
  • 2 cups White sugar
  • 1 tbsp Vanilla extract
  • 1/2 cup Vegetable oil
  • 2 1/2 cups Flour
  • 1 tbsp Baking powder
  • 1/2 tbsp Baking soda
  • 1/4 tbsp Salt
  • 1 cup Buttermilk
  • 1 cup Shredded coconut
  • 1/2 tbsp Cream of tartar


  • 3/4 cup Butter
  • 1/4 cup Coconut milk
  • 3 cups Powdered sugar
  • 2 cups Shredded coconut


  • Preheat the oven to 160 C (325 F) and grease 2 10 inch cake pans.
  • In a large sized bowl, beat the sugar, butter, oil and the vanilla extract with an electric mixer until it is all blended. Add the egg yolks one at a time until it is well mixed together.
  • In a different bowl, mix the, baking soda, baking powder, flour and salt . Combine all ingredients. Then, add to the butter mix. Mix in the buttermilk until it is well mixed. Make sure to fold in the coconut.
  • Whip the egg whites in a clean bowl and cream of tartar on a high speed until it is in a stiff form. Mix in about a fourth of the egg whites with a whisk into the butter mix and then fold in the rest of the mixture
  • Pour the batter into the cake pans and bake until a toothpick has been inserted and has come out clean. Cook for about 25 minutes. Remove from the oven after 25 minutes and let it cool for about 10 minutes before removing the cake from the cake pans. Transfer the cake to a cooking rack and let it cool completely


  • In a large sized bowl, beat in the butter and coconut with an electric mixer until it is creamy. Add some powdered sugar and beat together until it is light and fluffy.
  • Place one of the cakes on a plate and top with the frosting and sprinkle with one half of a cup of coconut. Place the other cake on top and frost the outside completely. Sprinkle the rest of the coconut and frosting on the sides and on top of the cake.


Calories: 310kcal