The Best Southern Coconut Cake
There’s something about a coconut cake that just feels like celebration. Whether it’s gracing the table at Easter or Christmas, showing up at a family reunion, or being the star of a Sunday supper, this Southern Coconut Cake with Cream Cheese Frosting has earned its place as a true classic.
If you love coconut, this is the perfect coconut cake for you! It’s soft, moist, and full of sweet coconut flavor, all topped with a coconut cream cheese frosting that’s irresistible. Whether you’re hosting a party or simply want to treat yourself, this homemade coconut cake is sure to be a crowd-pleaser.
Why You’ll Love This Cake
- A true Southern classic: Coconut cake is a staple at gatherings across the South.
- Cream cheese frosting: Adds a tangy balance to the sweetness of the coconut.
- Show-stopper: Perfect for holidays, birthdays, or anytime you need a dessert that impresses.
- Make-ahead friendly: Flavors get even better after a day in the fridge.
This cake is relatively easy to make with simple ingredients. At first glance, it might seem complicated, but it really isn’t. There are basically 5 steps for baking the cake, then one more for the homemade coconut cream cheese frosting. Let’s take a look at how to make a coconut cake.
Ingredients
You need the following ingredients for the cake:
For the Cake
- 3 cups all-purpose flour
- 6 tablespoons cornstarch
- 1 tablespoon baking powder
- ½ tsp salt
- ¾ cup unsalted butter, at room temperature
- 2 cups granulated sugar
- ¼ cup vegetable oil
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 tsp coconut extract (optional)
- 1 cup coconut milk
- 5 egg whites
- ⅛ tsp cream of tartar
- 1 cup shredded sweetened coconut
For the Frosting
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, at room temperature
- 2 pounds powdered sugar
- ½ cup canned coconut milk
- 1 tsp vanilla extract
Instructions
- Prepare the Dry Ingredients – Preheat your oven to 350°F and spray a 9×13-inch cake pan or two 9-inch cake pans with Baker’s Joy or line with parchment paper. In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
- Cream the Wet Ingredients – Using a stand mixer with the paddle attachment, cream the butter, sugar, and vegetable oil on medium speed until fluffy (4-5 minutes). Add the sour cream, vanilla extract, and coconut extract, mixing well.
- Combine Wet and Dry Ingredients – Alternate adding the sifted dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Be careful not to overmix, as this could lead to a dense cake. Gently fold in the egg whites (beaten to soft peaks) and shredded coconut for a light, fluffy texture.
- Bake the Cake – Divide the cake batter evenly between the two pans. Bake for 30-35 minutes for a 9 x 13-inch pan and 25-30 minutes for 9-inch cake pans, rotating the pans mid-way to ensure even baking. Test the cake for doneness with a toothpick or butter knife going into the center of the cake pan.
Cool the cakes on a wire rack.
- Make the Frosting – In the bowl of an electric hand mixer, cream the cream cheese and butter on low speed until smooth. Gradually add the powdered sugar, canned coconut milk, and vanilla extract. Mix on medium-high speed until fluffy.
- Assemble the Cake – If you made two round cakes, place the first layer of cake on a serving platter. Spread a generous amount of frosting on top, then place the second cake layer over it. Frost the entire cake and sprinkle toasted coconut over the top of the cake for a finishing touch.
If you bake a 9 x 13-inch cake, you can frost it right in the pan after it cools.
If you love this coconut cake, I’ve got plenty more Southern sweets you’ll want to try. My Ooey Gooey Butter Cake is rich and irresistible, while Banana Pudding is always a family favorite. For something cool and creamy, you can’t go wrong with Homemade Vanilla Ice Cream, and my Strawberry Bread is a sweet way to use fresh berries.
Southern Coconut Cake
Ingredients
Cake
- 3 cups all-purpose flour
- 6 tablespoons corn starch
- 1 tablespoon baking powder
- ½ tsp salt
- ¾ cup unsalted butter at room temperature
- 2 cups sugar
- ¼ cup vegetable oil
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 tsp coconut extract optional
- 1 cup coconut milk
- 5 egg whites
- ⅛ tsp cream of tartar
- 1 cup shredded sweetened coconut
Coconut Cream Cheese Frosting
- 8 ounces cream cheese softened
- 4 tablespoons butter (1/4 cup) at room temperature
- 2 pounds powdered sugar
- ½ cup coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 cake pan or two 9-inch round baking pans 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.
- Add the sifted dry ingredients and coconut milk, alternately, adding 1⁄2 of each at a time and set the batter aside.
- Whip egg whites in a clean bowl with clean mixing blades. Once foamy, add the cream of tartar. Continue to whip on high until a soft stiff peak forms in the egg whites.
- Fold the shredded coconut and egg whites into the cake batter until there are no more streaks in color.
- Pour batter into the prepared cake pan(s). Bake for 30-35 minutes for a 9 x 13-inch pan and 25-30 minutes for 9-inch cake pans, rotating the pans mid-way to ensure even baking. Test the cake for doneness with a toothpick or butter knife going into the center of the cake pan. Once it comes out clean, remove the cake from the oven and allow it to cool at room temperature until completely cool (about 45- minutes to 1 hour).
- Spread coconut cream cheese frosting on top.
Frosting
- Cream the cream cheese and butter on low until smooth.
- Add powdered sugar, coconut milk, and vanilla. Beat on medium-high for 3-4 minutes until well combined.
- Increase speed on mixer to HIGH and beat for an additional 4-5 minutes until creamy and fluffy.
Nutrition
Tips for the Best Coconut Cake
- Room temperature ingredients: Butter, eggs, and cream cheese blend more smoothly when they’re not cold.
- Use sweetened coconut: It gives the cake the classic flavor and texture most Southerners expect.
- Toast the coconut (optional): Toasting some of the coconut before sprinkling adds a nutty depth of flavor and makes for a pretty golden finish.
- Don’t overmix: Once the flour is added, mix gently to keep the cake tender.
- Chill before slicing: Letting the cake rest in the refrigerator makes it easier to cut clean slices.
Variations & Substitutions
- Sheet cake option: Don’t want to fuss with layers? Bake the batter in a 9×13-inch pan and frost the top.
- Add pineapple: A little crushed pineapple folded into the frosting gives it a tropical twist.
- Different frosting: Swap cream cheese frosting for buttercream if you want a sweeter finish.
- Nut lovers: Sprinkle chopped pecans between the layers for extra crunch.
Storage & Make-Ahead Tips
- Refrigerate: Because of the cream cheese frosting, keep the cake covered in the refrigerator for up to 5 days.
- Freeze: The cake layers (without frosting) freeze well. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
- Make-ahead: This cake is actually better the next day since the flavors have time to mingle. Bake and frost it the day before serving for best results.
FAQs About Coconut Cake
You can, but the flavor and texture won’t be as traditional. Sweetened shredded coconut is what gives this cake its classic Southern charm.
Yes, if you’re short on time. A white or yellow cake mix can be used as the base — just dress it up with coconut extract and frosting.
Yep! Because the icing is made with cream cheese, it needs to be kept cold.
Yes, because of the cream cheese frosting. Keep it chilled until ready to serve.
Last Bite
Don’t forget to save this delicious coconut cake recipe for your next gathering! It’s a great way to impress your guests, and you’ll love how easy it is to make. Share it with your fellow coconut lovers and enjoy every bite!
👉 If you make it, I’d love to know what you think! Did you stick with the classic or put your own spin on it? Share in the comments – I can’t wait to hear.
Can i use two circle pans for batter to make a tall round cake?
I really don’t know. If you try it, please let me know how it turns out.
I have been writing this recipe for almost one and a half hour., because I love coconut cake. It’s been excellent explanation and l will make it for sure, on 24 th of December. Thank you so much for sharing. I started at 1.30am and it’s almost 3.00am, I couldn’t sleep so I get up and starting writing. My regards from Los Angeles ca.
The situation is because I’m writing on my phone and it’s turning off frecuently.
Do you use sweetened or unsweetened coconut?
I recommend that you use sweetened coconut.