This recipe for Southern Coconut Cake with Coconut Cream Cheese Frosting is perfect for celebrating holidays and special events.
Prep Time15mins
Cook Time40mins
Additional Time1hr
Total Time1hr55mins
Course: Desserts
Cuisine: American
Keyword: cake, coconut, dessert, southern
Servings: 16servings
Calories: 374kcal
Author: Jane Smith
Ingredients
3cupsall-purpose flour
6tablespoonscorn starch
1tablespoonbaking powder
½teaspoonsalt
¾cupunsalted butterat room temperature
2cupssugar
¼cup vegetable oil
½cupsour cream
2teaspoonvanilla extract
1teaspooncoconut extractoptional
1cupcoconut milk
5egg whites
⅛teaspooncream of tartar
1cupshredded sweetened coconut
Instructions
Preheat oven to 350 degrees. Spray a 9x13 cake pan 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. Bake for 30-40 minutes, rotating the pan at the 20 min mark 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).