Southern Coconut Layer Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A tall three-layer cake of tender white cake, brushed with coconut milk and covered in vanilla buttercream and sweetened flake coconut. The soak keeps it moist for days. Makes 12 slices in about 2 hr 40 min.

Prep 40 min

Cook 30 min

Cooling 1 hr 30 min

Total 2 hr 40 min

Yield 12 slices

Ingredients

Adjust yield

slices

2 ⅔ cups (300 g)cake flour
2 ½ tspbaking powder
¾ tspsalt, for the cake
¾ cup (170 g)unsalted butter, softened, for the cake
1 ½ cups (300 g)granulated sugar, for the cake
4 (132 g)egg whites, large, room temperature
2 tspvanilla extract, for the cake
1 tspcoconut extract
1 cup (240 ml)buttermilk, room temperature
½ cup (120 ml)coconut milk (canned), stirred
2 tbspgranulated sugar, for the soak
1 ½ cups (340 g)unsalted butter, softened, for the frosting
5 cups (600 g)powdered sugar
¼ cup (60 ml)heavy cream
2 tspvanilla extract, for the frosting
¼ tspsalt, for the frosting
1 ⅔ cups (200 g)sweetened flaked coconut

Fresh ingredient guides

CoconutHow to pick, season & nutrition · 496 kcal per 140 g

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Instructions

Heat the oven to 350 F (175 C). Grease and line three 8-inch (20 cm) pans with parchment.
Whisk cake flour, baking powder and salt.
Beat butter and sugar 4 minutes until pale and fluffy. Beat in egg whites one at a time, then the vanilla and coconut extract.
Add the flour mixture in three parts, alternating with the buttermilk, mixing just until smooth.
Divide among the pans and bake 22 to 26 minutes until a toothpick comes out clean and the tops spring back. Cool 10 minutes, unmold and cool completely.
Warm the coconut milk with 2 tablespoons of sugar until dissolved; cool.
Beat the frosting butter 3 minutes, add powdered sugar, cream, vanilla and salt, and beat 3 minutes until fluffy.
Brush each layer with the coconut milk, stack with a layer of frosting and flake coconut between, then frost the top and sides and press coconut on all over.
Chill 30 minutes before slicing.

Tips

Weigh the flour; too much makes the cake dry.
Use room-temperature ingredients for a smooth batter.
Toast half the coconut for flavor and color contrast.
Good with hot coffee.

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Recipe FAQ

How long does it take to make southern coconut layer cake?

Plan on 40 minutes of prep and 30 minutes of cooking, plus 1 hour 30 minutes to chill. The recipe makes 12 slices.

How should I store southern coconut layer cake?

Refrigerate covered up to 4 days; bring to room temperature 30 minutes before serving.

Can I make southern coconut layer cake ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp vanilla extract, for the cake. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with hot coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

780 Calories / serving

42.3g Fat

98.9g Carbs

5.6g Protein

81.1g Sugar

Whole recipe (12 servings): ~9360 cal · 508g fat · 1187g carbs · 67g protein · 973g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.