🥥 Southern Coconut Cream Layer Cake

Introduction

Southern Coconut Cream Layer Cake is a true classic—soft, snowy white, beautifully tender, and brimming with rich coconut flavor from top to bottom. This cake is a showstopper at Easter dinners, church gatherings, family reunions, birthdays, and holiday celebrations. Known for its moist crumb and creamy frosting, this Southern favorite brings comfort, elegance, and nostalgia all together in one delicious slice.

Unlike basic coconut cakes, a true Southern Coconut Cream Layer Cake is all about layers of moist coconut-infused cake, silky coconut filling, and snow-white frosting that’s topped generously with shredded coconut. Every bite should be soft, creamy, and melt-in-your-mouth, with just the right balance of sweetness. This recipe delivers exactly that—moist layers, a luscious texture, and a frosting so light and creamy that guests always ask for seconds.

This detailed guide will walk you step-by-step through making a bakery-quality coconut layer cake at home, complete with variations, tips, FAQs, and serving suggestions to guarantee your cake turns out perfect every time.

Ingredients:

For the Cake Layers:

• 3 cups cake flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup coconut milk (unsweetened)
• 1/2 cup sour cream
• 5 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 tablespoon baking powder
• 1/2 teaspoon salt

For the Coconut Cream Filling:

• 1 1/2 cups coconut milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup shredded sweetened coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 2–3 tablespoons coconut milk

For Decoration:

• 2–3 cups shredded sweetened coconut (for covering the cake)

Preparation :

Step 1: Prepare the Cake Pans

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper for easier removal. Proper prep ensures smooth layers that don’t stick.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt. This helps distribute the leavening evenly.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar for 3–4 minutes until light and fluffy. This creates the air pockets that make your cake tender and rise beautifully.

Step 4: Add Eggs and Flavoring

Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extract. The extracts provide deep, fragrant coconut flavor throughout the cake.

Step 5: Add Dry Ingredients Alternating With Wet

Add the dry mixture in three additions, alternating with coconut milk and sour cream. Mix gently until just combined. Overmixing can make the cake tough, so stop when the batter is smooth.

Step 6: Bake the Cake Layers

Divide batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 7: Make the Coconut Cream Filling

In a medium saucepan, whisk together coconut milk, heavy cream, sugar, and cornstarch. Heat over medium, stirring constantly until thickened into a pudding-like texture.
Remove from heat and stir in vanilla, coconut extract, and shredded coconut.
Let cool completely—this filling must be cool before layering the cake.

Step 8: Prepare the Frosting

Beat cream cheese and butter together until smooth. Add powdered sugar gradually, then vanilla and coconut extract. Thin with coconut milk as needed until the frosting is creamy and spreadable.

Step 9: Assemble the Cake

Place the first cake layer on a serving plate. Spread a generous amount of coconut cream filling on top.
Add the second layer and repeat.
Top with the final layer, then frost the entire cake with the coconut cream cheese frosting.

Step 10: Cover the Cake with Coconut

Press shredded coconut around the sides and top until the cake is completely coated. This signature snowy look is what makes Southern coconut cakes iconic.

Variation

1. Pineapple Coconut Cake

Add 1 cup crushed pineapple to the filling for a tropical twist.

2. Toasted Coconut Cake

Use toasted coconut for a deeper, caramelized flavor and a golden crunch.

3. Lemon Coconut Cream Cake

Add 1 tablespoon lemon zest to the batter and filling for a bright, tangy cake.

4. Coconut Almond Cake

Replace half the vanilla extract with almond extract for a wedding-cake flavor profile.

5. Coconut Angel Cake

Use a whipped egg white batter for a lighter, airy version that resembles angel food cake.

COOKING Note :

• Cake flour is essential for a light, fluffy crumb. All-purpose flour makes the cake denser.
• Let the filling cool fully before assembling or it will melt the frosting.
• Sour cream keeps the layers moist and prevents drying out.
• Refrigerating the cake for 1 hour after assembly helps it firm up and slice neatly.

Serving Suggestions :

• Serve with fresh berries or toasted coconut flakes.
• Offer alongside tea, coffee, or a glass of cold milk.
• For special occasions, garnish with edible flowers or white chocolate curls.
• Chill slightly before slicing for clean, beautiful layers.

Tips :

• Use room-temperature eggs and butter for a smooth batter.
• Level your cake layers with a knife for an even, professional look.
• If frosting is too soft, chill for 10–15 minutes before spreading.
• For stronger coconut flavor, add 2 tablespoons coconut powder to the batter.
• Store the cake covered in the refrigerator for up to 4 days.

Prep Time:

30 minutes

Cooking Time:

25–30 minutes

Total Time:

1 hour 15 minutes (plus chilling)

Nutritional Information : (Approx. per slice, 12 slices)

Calories: ~520
Protein: ~6g
Sodium: ~260mg

FAQs

1. Can I use canned coconut milk?

Yes! Full-fat canned coconut milk gives the richest, creamiest flavor.

2. Why are my cake layers dense?

Overmixing or using all-purpose flour instead of cake flour can cause heaviness.

3. Can this cake be made ahead?

Yes—this cake tastes even better the next day. Refrigerate overnight.

4. Can I freeze the cake?

Freeze layers without frosting. Thaw, assemble, and frost fresh.

5. Can I make this as a sheet cake?

Absolutely—use a 9×13 pan and reduce baking time slightly.

Conclusion

Southern Coconut Cream Layer Cake is a timeless, elegant dessert that brings the perfect balance of creamy frosting, luscious filling, and tender coconut-infused cake layers. Its snowy coconut finish makes it stunning for any celebration, while the rich flavor and moist texture bring authentic Southern charm to every bite. With its comforting sweetness, dreamy layers, and melt-in-your-mouth softness, this cake is guaranteed to become a treasured recipe in your kitchen.

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