• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Good Hearted Woman logo
  • Home
  • Recipes
    • Appetizers, Small Bites & Snacks
    • Beverages
    • Bread
    • Comfort Food
    • Ingredients & Techniques
    • Condiments
    • German Recipes
    • Main Dishes
    • Salads
    • Seafood Recipes
    • Side Dishes
    • Soups
    • Sourdough
    • Desserts & Sweets
    • 30-Minute Meals
  • Cozy Living
    • Arts & Crafts
    • For Music Lovers
  • US Travel
    • Rocky Mountains
    • Southwest
    • The South
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Cozy Living
  • Food Holidays
  • About Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Cozy Living
    • Food Holidays
    • About Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Desserts & Sweets

    Southern Coconut Layer Cake (from Scratch)

    Published: Jan 8, 2019 · Modified: May 14, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Southern-style Coconut Cake with Coconut Buttercream {from Scratch} | The Good Hearted Woman #cakerecipe

    This triple-layer Southern-style Coconut Cake is made from scratch and frosted with sweet coconut buttercream for moist, tender, melt-in-your-mouth perfection.

    Triple layer coconut cake on a glass pedestal cake stand, with one slice cut and on a plate below.
    Jump to:
    • What's the Story on this Recipe?
    • Coconut Layer Cake Ingredients
    • How to Make this Coconut Cake Recipe
    • Substitutions
    • Equipment
    • Storage
    • Top Tips
    • FAQ
    • More Cake Recipes
    • What to Serve with Coconut Cake
    • Coconut Cake with Coconut Buttercream Frosting

    What's the Story on this Recipe?

    We always come home after visiting the South with a list of recipes to learn and share. A few years back, Mr B and I traveled to Tennessee (again) and I returned with a yen to bake up rich, decadent, double- and triple-layer Southern-style cakes. Traditional, old-fashioned, fancy-pants cakes with rich layers and heavenly frosting and names like Hummingbird and Majestic.

    Southern Triple-layer Fresh Strawberry Cake {from Scratch} | The Good Hearted Woman

    First, I was determined to make triple-layer strawberry cake from scratch. Which I did.

    And it was Fabulous.

    So I took what I learned about the cake batter science from my strawberry cake and ended up with this amazing coconut layer cake. As in, delicate, tender, melt-in-your-mouth, loaded with coconut, light as a cloud Amazing.

    If you are a coconut lover, you are going to love this cake!

    Coconut Layer Cake Ingredients

    All ingredients should be room temperature.

    • Cake flour: It is vital that you use cake flour for this recipe. Cake flour is a finely milled, delicate flour that results in a fine crumb and a good rise. My personal cake flour preference is Bob's Red Mill Super Fine Cake Flour.
      • I cannot stress this enough: when it comes to flour in baking, sift first, THEN measure.
    • Egg whites: Eggs are easier to separate while they are cold, but egg whites should be at room temperature before you whip them for the cake.
    • Sugar: Use plain granulated sugar.
    • Butter: Use unsalted butter. If you only have salted butter, reduce salt added by ¼-teaspoon.
    • Coconut milk: Use full-fat, unsweetened coconut milk. Do not use light coconut milk or coconut cream.
    • Coconut: Use sweetened, shredded coconut. Avoid using coconut that is old or dry.
    • Coconut extract: Coconut extract has a sweet, rich flavor similar to coconut milk.
    • Sour cream: Use full fat sour cream. This recipe has not been tested with low fat or non-fat sour cream.
    • Butter: Use unsalted butter. If you use salted butter, reduce the amount of salt used to ¼ teaspoon.
    • Salt: Use fine table salt. It will dissolve more readily and evenly than kosher salt.
    • Powdered sugar: (i.e., confectioners' sugar, icing sugar) is simply pulverized granulated sugar.
    • Sweetened shredded coconut: You can also use unsweetened shredded coconut - the cake will still be plenty sweet.
    • Baking powder

    How to Make this Coconut Cake Recipe

    Cake Layers

    Position oven rack in the center (or just below center) of the oven. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. 

    HINT: Line the bottom of the pans with parchment rounds for easy release and clean-up.

    Measure sifted cake flour, baking powder, and salt. Sift together three times and set aside. 

    Whisk together sour cream and coconut milk in a small bowl and set aside. 

    Using an electric mixer with a large mixing bowl, cream butter and 1 cup of sugar together until light and fluffy. Add coconut extract and mix to combine.

    Add flour mixture alternately with coconut milk and sour cream mixture, beating after each addition. Remove bowl from mixer and set aside. 

    In a medium mixing bowl, beat egg whites until foamy. Add ½ cup sugar gradually, beating until meringue will hold medium peaks. (Medium peaks can hold their shape, but the peak curls over when the beaters are lifted.)

    Use a clean spatula to gently fold beaten egg whites into batter. (Do this step by hand. Do not use a mixer.)

    Pour the batter evenly into the three prepared cake pans. Bake layers in a preheated oven for 25-30 minutes (8" pans) or until a toothpick or skewer comes out clean.

    Always test the cake before taking it out of the oven.

    Allow cakes to cool in their pans over a wire rack for 10 minutes. Carefully tap out onto wire rack to cool completely.

    Wrap layers in plastic and chill in refrigerator for at least an hour.

    Southern-style Coconut Cake with Coconut Buttercream {from Scratch}

    Coconut Frosting

    Using an electric mixer, beat butter on medium-high until light and fluffy. Add coconut and vanilla extracts and salt and mix to thoroughly combine. 

    Slowly add powdered sugar, mixing well after each addition. 

    Add coconut milk, one tablespoon at a time time, beating on medium-high until fully incorporated. 

    Frost Cake

    Once the cake is completely chilled, trim the layers. Spread the top of the bottom layer of cake with frosting. Add the middle layer and frost top. Add the top layer. 

    Apply a crumb coat to the entire cake. (A crumb coat is a thin layer of frosting that covers the top and sides of a cake.) Return the cake to the refrigerator for 10-15 minutes.

    Frost the entire cake with a generous layer of frosting. Sprinkle flaked coconut over top and sides of cake before the frosting sets.

    Substitutions

    Easy Cake Flour Substitute*: If you can't buy/find cake flour, try this easy substitute. For each cup of cake flour, measure out 1 cup of flour, then remove 2 tablespoons from the cup. Add 2 tablespoons cornstarch, and sift together.

    *Note: I have never made this particular cake using this cake flour substitute, so substitute at your own risk.

    Homemade Powdered Sugar: To make powdered sugar, combine granulated sugar and cornstarch in a ratio of 1 cup to 1 tablespoon. Place them in a high-powdered blender (i.e., Vitamix, Blendtec) and blitz until the mixture is ground to a soft powder.

    Equipment

    Use the Right Cake Pans

    The kind and quality of baking pans you use can have a great impact on the success of your cake. For this recipe, I recommend using three 8-inch stainless steel round cake pans, lined on the bottom with parchment rounds. (I love the weight of these pans!)

    If you use glass or dark pans, or pour only two cake layers instead of three, you will need to adjust the baking time and/or temperature.

    Glass cake pans: When baking cake layers in glass pans, lower the baking temperature to 335°F (168°C), and bake 8-10 minutes longer.

    Dark cake pans: Generally, drop the baking temperature to 335°F (168°C) so the cake batter doesn't heat up and brown too quickly, especially on the bottom. Bake the layers 6-10 minutes longer, depending on your oven.

    9-inch pans: 9-inch pans expose more surface area and bake faster, so you will need to adjust the temperature and time. If you only have a 9-inch pans, simply drop the baking temperature to 335°F (168°C) and bake for about 22-25 minutes.

    Storage

    Store cake on the counter in a covered cake plate or wrapped in plastic wrap. It will last about a week before it starts to get stale.

    How to Freeze Cake Layers

    Cake layers can be baked well ahead of time, then frozen for up to 3 months, until you are ready to frost them.

    • To freeze cake layers, first bake and completely cool the layers. 
    • Wrap each layer individually in plastic wrap.
    • Wrap each plastic-wrapped layer in aluminum foil.
    • Use a permanent marker to label and dates the layers
    • Bonus: place each wrapped, labeled layer in a reusable freezer bag.

    Top Tips

    How to Know When a Cake is Done

    1. The edges of the cake pull away from the sides of the pan.
    2. The cake springs back when gently pressed.
    3. When inserted near the center, a toothpick comes out clean.
    4. The internal temperature, measured on an instant-read thermometer, is 210°F (99°C).
    5. If you listen very carefully, you can hear the cake layers sing as they bake. You will heat a faint crackling or sizzling sound, as the steam from the liquid ingredients cooks out. As the cake gets closer to being done, the sound will become softer and slower, becoming a barely audible whisper when the cake is done.

    Tips for Introducing Meringue into Cake Batter

    The key to the success of this coconut cake is how and when you introduce the meringue (i.e., the egg whites beaten with sugar) to the rest of the cake batter.

    Many recipes similar to this one have you make the meringue, take it to medium or stiff peaks, and set it aside while you make the rest of the cake batter. However, I've learned that you get a discernibly lighter cake if you mix up the batter before you whip up the meringue. 

    Meringue is basically a mixture of proteins and water. Air whisked into the egg white becomes trapped and surrounded by a network of proteins, and adding sugar stabilizes this protein network. 

    Making the meringue after the batter allows you to gently fold it in immediately after whipping it up. This way, the meringue's protein network doesn't have time to start breaking down or setting up, and more teeny tiny meringue bubbles make their way into your cake, ultimately making it lighter. 

    FAQ

    What's the difference between all-purpose flour and cake flour?

    The primary difference between cake flour and all-purpose flour is that cake flour has slightly less protein, which translates to less gluten in your cake, which means you will have a more tender cake.

    Should you measure flour before or after sifting?

    Unless instructed otherwise in a recipe, always sift the flour first, and then measure it! (If you're wondering why, try measuring it first, sifting it, and then measuring again.)

    Southern-style Coconut Cake with Coconut Buttercream {from Scratch} | The Good Hearted Woman #cakerecipe

    Serve Coconut Cake as is, or add a scoop of vanilla ice cream for a real treat!

    More Cake Recipes

    • Single square of chocolate cake on a stack of old-fashioned plates.
      Chocolate Wacky Cake
    • Slice of 3-layer strawberry cake on plate. Remaining cake on glass cake stand in left rear.
      Triple-layer Strawberry Cake (from Scratch)
    • Baked and glazed bundt cake.
      Eggnog Bundt Cake with Rum Glaze
    • Double-Crumb Sourdough Coffee Cake

    What to Serve with Coconut Cake

    Coconut layer cake is a perfect dessert to top off a summer barbecue, spring shower, or winter party. (If you want to go with a full-tilt Southern menu, serve up some Nashville Hot Chicken, Memphis coleslaw, and fried green tomatoes for the main dish!)

    Want More Free Recipes?

    Subscribe to our newsletter to get family-friendly recipes and cozy living ideas in your inbox each week!
    Find us on Instagram, Pinterest, and Facebook, too.

    Southern-style Coconut Cake with Coconut Buttercream {from Scratch} | The Good Hearted Woman #cakerecipe
    5 from 15 votes

    Coconut Cake with Coconut Buttercream Frosting

    This sweet southern scratch-made Coconut Cake with coconut buttercream frosting is moist, tender, melt-in-your-mouth perfection. 
    Print Pin Add to Shopping List Go to Shopping List
    Course: Dessert
    Cuisine: Southern
    Diet: Vegetarian
    Prep Time:1 hour hour
    Cook Time:25 minutes minutes
    Cooling time:1 hour hour 15 minutes minutes
    Total Time:2 hours hours 40 minutes minutes
    Servings: 24 servings
    Calories: 456kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 3 8-inch round cake pans or 9-inch
    • 1 Stand Mixer
    • 1 Rubber Spatula
    • 1 Measuring cups
    • 1 Sifter
    • 1 medium mixing bowl

    Ingredients

    US Customary - Metric
    Coconut Cake Layers
    • 3 cups cake flour measure after sifting
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 6 large egg whites room temperature
    • 1½ cups white sugar divided
    • ¾ cup unsalted butter softened
    • 2 teaspoons coconut extract
    • ¼ cup sour cream
    • 1½ cups full-fat, unsweetened coconut milk (NOT coconut cream!)
    Coconut Buttercream Frosting
    • 1½ cups unsalted butter softened
    • 2-3 teaspoons coconut extract
    • 1 teaspoon vanilla
    • ¼ teaspoon salt
    • 6 cups powdered sugar sifted
    • 5-6 tablespoons coconut milk
    • 2 cups sweetened shredded coconut

    Instructions

    Cake Layers

    • Position oven rack in the center (or just below center) of the oven. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. 
      HINT: Line the bottom of the pans with parchment rounds for easy release and clean-up.
    • Measure sifted cake flour, baking powder, and salt. Sift together three times and set aside. 
    • Whisk together sour cream and coconut milk in a small bowl and set aside. 
    • Using an electric mixer with a large mixing bowl, cream butter and 1 cup of sugar together until light and fluffy. Add coconut extract and mix to combine.
      Add flour mixture alternately with coconut milk and sour cream mixture, beating after each addition. Remove bowl from mixer and set aside. 
    • In a medium mixing bowl, beat egg whites until foamy. Add ½ cup sugar gradually, beating until meringue will hold medium peaks. (Medium peaks can hold their shape, but the peak curls over when the beaters are lifted.)
      Use a clean spatula to gently fold beaten egg whites into batter. (Do this step by hand. Do not use a mixer.)
    • Pour the batter evenly into the three prepared cake pans. Bake layers in a preheated oven for 25-30 minutes (8" pans) or until a toothpick or skewer comes out clean.
      Always test the cake before taking it out of the oven.
      Allow cakes to cool in their pans over a wire rack for 10 minutes. Carefully tap out onto wire rack to cool completely.
      Wrap layers in plastic and chill in refrigerator for at least an hour.

    Frosting

    • Using an electric mixer, beat butter on medium-high until light and fluffy. Add coconut and vanilla extracts and salt and mix to thoroughly combine. 
      Slowly add powdered sugar, mixing well after each addition. 
    • Add coconut milk, one tablespoon at a time time, beating on medium-high until fully incorporated. 
    • Once the cake is completely chilled, trim the layers. Spread the top of the bottom layer of cake with frosting. Add the middle layer and frost top. Add the top layer. 
      Apply a crumb coat to the entire cake. (A crumb coat is a thin layer of frosting that covers the top and sides of a cake.) Return the cake to the refrigerator for 10-15 minutes.
    • Frost the entire cake with a generous layer of frosting. Sprinkle flaked coconut over top and sides of cake before the frosting sets.

    Notes

    The time/temp in this recipe was set using 3 parchment-lined 8" stainless steel round cake pans.
    If you use glass or dark pans, or pour only two layers instead of three, you may need to adjust the baking time and/or temperature.
    Glass cake pans: When baking cake layers in glass pans, lower the baking temperature to 335°F (168°C), and bake 8-10 minutes longer, depending on your oven.
    Dark cake pans: Drop the baking temperature to 335°F (168°C) and bake 6-10 minutes longer, depending on your oven.
    9-inch pans: Drop the baking temperature to 335°F (168°C) and bake for about 22-25 minutes, depending on your oven.
    How to know if your cake is done:
    1. The edges of the cake pull away from the sides of the pan.
    2. The cake springs back when gently pressed.
    3. When inserted near the center, a toothpick comes out clean.
    4. The internal temperature, measured on an instant-read thermometer, is 210°F (99°C).

    Nutrition

    Serving: 1slice | Calories: 456kcal | Carbohydrates: 58.3g | Protein: 3.2g | Fat: 24.7g | Saturated Fat: 17.2g | Cholesterol: 47mg | Sodium: 188mg | Potassium: 178mg | Fiber: 1.3g | Sugar: 43.1g | Calcium: 42mg | Iron: 3mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    More Desserts & Sweets

    • 45-degree shot of Peppermint White Chocolate Bundt Cake with ganache and peppermint sprinkles added to top.
      Peppermint White Chocolate Bundt Cake with Dark Chocolate Ganache
    • Nut streusel strewn in foreground leading to a cut square of streusel topped coffee cake in the background.
      Nut Streusel Topping (Nusstreusel)
    • Peach cobbler and vanilla ice cream in a dessert bowl, with a pan of cobbler in the background.
      Easy Southern Peach Cobbler
    • Slice of whipped cream topped butterscotch pie on a hand-built plate, with remaining pie in dish in the background.
      Toffeetastic Butterscotch Pie
    2148 shares
    • Share
    • Flipboard

    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

    Comments

      5 from 15 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Dallas Victoria Williams says

      February 24, 2021 at 11:00 am

      So I am making this cake for the 1st time and I just took them out of the oven, the 3 layers look kind of thin, but light & fluffy? I am not sure if that makes sense, just wondering if this is normal. Thanks

      Reply
      • Renée says

        February 24, 2021 at 9:27 pm

        If you baked them in 9-inch pans, then yes, they will be pretty thin. 8-inch pans will held thicker layers.

        Reply
    2. Jane says

      February 05, 2021 at 10:36 am

      I made this cake for a homesick South Carolina friend. It was perfectly delicious and not at all difficult: just read the instructions through before you start.

      I do have a question about 1 1/2 cups sugar, divided. Step 4 calls for creaming the butter and sugar but not how much of the sugar. Then step 6 says to add 1/2 cup sugar. I added all the 1 1/2 cups of sugar in step 4 so I needed more sugar for the eggwhites. It turned out fine (did I mention delicious!) but I was a little confused.

      Reply
      • Renée says

        February 08, 2021 at 5:22 pm

        Good catch, Jane! Yes, Step 4 under Cake Layers should read, "Using an electric mixer with a large mixing bowl, cream butter and 1 cup of sugar together until light and fluffy." Thank you - the recipe has been updated.

        Reply
    3. Genevieve says

      January 09, 2020 at 6:26 pm

      5 stars
      Coconut cake? This looks amazing and super creamy. Super decadent too!

      Reply
    4. Michelle Jolene says

      January 08, 2020 at 2:11 pm

      I'm currently not eating gluten, so I'm just here to live vicaiously though these scrumptious pics and read all the yummy ingredients. Oh, and I love coconut! Yummmmmmmmmmmmmm

      Reply
      • Renée ♥ says

        January 09, 2020 at 12:01 am

        I wonder how this would turn out with Bob's GF flour mix?

        Reply
    5. Amber Myers says

      January 08, 2020 at 1:08 pm

      5 stars
      Oh yum, I know I'd love this! It looks incredible! It would make a delicious dessert.

      Reply
    6. Victoria Kabakian says

      January 08, 2020 at 1:05 pm

      Coconut cake is one of my FAVORITE types of cake! Your cake looks beautiful! I'd love a piece right now 🙂 haha

      Reply
    7. Anita says

      January 08, 2020 at 12:56 pm

      5 stars
      This cake speaks to me. It needs to be baked! I'm a big lover of coconuts, so imagine how much I droll over this cake. Coconut cake + coconut buttercream. I'm sold!

      Reply
    8. Chris Collins says

      January 08, 2020 at 12:43 pm

      5 stars
      I absolutely LOVE coconut cake and your version looks so delicious!!

      Reply
      • Renée ♥ says

        January 08, 2020 at 12:45 pm

        Thanks so much, Chris!

        Reply
    9. Scarlet says

      January 08, 2020 at 12:26 pm

      This looks like such a light and lovely coconut cake. I can't wait to try it and I love that you use real butter for the icing!

      Reply
      • Renée ♥ says

        January 08, 2020 at 12:45 pm

        Thank you, Scarlet. We always try to keep things real!

        Reply
    10. Irina says

      January 08, 2020 at 12:19 pm

      This coconut cake is a real perfection! It is just a dream cake for coconut lovers:) Bookmarking for later.

      Reply
      • Renée ♥ says

        January 08, 2020 at 12:46 pm

        Thank you for the kind words, Irina!

        Reply
    11. shayna says

      January 08, 2020 at 12:10 pm

      Looks AAAMAAZING! Anything coconut and cake sounds like a dream!

      Reply
      • Renée ♥ says

        January 08, 2020 at 12:44 pm

        Thank you! I feel the same way!

        Reply
    12. Martha Cash says

      January 27, 2019 at 7:33 pm

      Made this cake today for a birthday tomorrow. It concerned me right away when I saw the baked layers were fairly thin (about an inch thick each). Went over the recipe over and over to see where I could have gone wrong. I've been making cakes for years, and never had this happen. It called for a tablespoon of baking powder, so I know it had enough leavening. I wondered why the yolks were not called for in the recipe, as they would have added to the cake rising. I went ahead and iced it, regardless, hoping it would still taste good. It was awful. Layers were condensed, and did not taste good at all. We ended up throwing it to the animals outside (we live in the mountains - and no.... we are not high elevation wise).

      So disappointed, and was wondering if anyone else ran into this problem.

      Reply
      • Renée ♥ says

        January 28, 2019 at 7:41 am

        I'm so sorry, Martha. I can't imagine what went wrong. The yolks are not necessary for the leavening: it is the meringue that does the trick, and it is important to carefully fold it in after the batter is otherwise complete, but I'm sure you did that. I haven't had a single issue with this cake, but I'd love to know what happened to you so we can pass the info on to others. Is it possible that you used regular flour or coconut cream? Either one would dramatically affect the outcome.

        Reply
    13. Gigi says

      January 18, 2019 at 2:42 pm

      Looks amazing! However, I have a question when making the frosting: Is the Coconut Milk the “full -fat, unsweetened” type (the same type used to make the cake)? Just want to make sure. ?

      Reply
      • Renée ♥ says

        January 18, 2019 at 2:48 pm

        That's a great question, and yes, it is the same kind of coconut milk. In fact, you end up using almost exactly one whole can of coconut milk for the cake and frosting together.

        Reply
    14. Kerry says

      January 09, 2019 at 4:43 pm

      5 stars
      Wow that looks so good Renee! I love a good piece of cake 🙂 The strawberry cake is especially intriguing to me!

      Reply
    15. Waz says

      January 09, 2019 at 12:02 pm

      5 stars
      I'm not normally a big fan of coconut cakes, but yours looks especially enticing! I'd love to try making a vegan version of this. Oh, and that strawberry cake... the pink is so pretty!

      Reply
    16. Erin @ Platings and Pairings says

      January 09, 2019 at 10:18 am

      5 stars
      My mom would love this cake! She's a huge coconut fan! I'll have to make it for her next time she's in town for sure.

      Reply
    17. Cristina says

      January 09, 2019 at 12:08 am

      I'm one of those people who's obsessed with everything coconut-flavoured!

      I love how full of coconut and fluffy this cake looks! I pinned it for later.

      Reply
    18. Michelle says

      January 08, 2019 at 7:27 pm

      Oh my. My husband and sons would LOVE it if I made this. They’re huge coconut lovers. People are always surprised when they see my kids go after coconut pie, instead of chocolate or cherry. Lol. Southern recipes are the best ?

      Reply
    19. Leah Ashley says

      January 08, 2019 at 5:28 pm

      Oh, this looks and sounds amazing!! I can't wait for spring I am totally going to make this!!

      Reply
    20. Mary says

      January 08, 2019 at 5:15 pm

      5 stars
      That cake looks amazing! I love the sound of that coconut buttercream frosting!

      Reply
      • Renée ♥ says

        January 08, 2019 at 5:43 pm

        The frosting is delicious, Mary! I may or may not have been snacking on graham crackers & leftover frosting for days now. ?

        Reply
    21. Andrea Metlika says

      January 08, 2019 at 4:38 pm

      5 stars
      I love it when I get the cake baking bug. Looks like this cake is my next one to make.

      Reply
      • Renée ♥ says

        January 08, 2019 at 5:05 pm

        Let us know how it turns out!

        Reply
    22. Ghastly Girl says

      January 08, 2019 at 3:59 pm

      I've never really been a fan of coconut flavor. It makes me so sad every time I see a coconut cake though. They are also SO pretty! My taste buds need to get with the program lol.

      Reply
      • Renée ♥ says

        January 08, 2019 at 5:05 pm

        I totally understand. My mom doesn't like coconut either, no matter how delicious the delivery method is. ?

        Reply
    23. Pech says

      January 08, 2019 at 3:43 pm

      This cake looks sooo good! It looks light but rich at the same time!

      Reply
    24. Kelly Anthony says

      January 08, 2019 at 2:44 pm

      5 stars
      This cake looks beautiful and delicious. I wish I had a slice of this right now. Love love love coconut cake!

      Reply
    25. Catherine @ To & Fro Fam says

      January 08, 2019 at 1:55 pm

      5 stars
      I LOVE coconut desserts, and it looks like you've captured the best of why here: light and fluffy, sweet and creamy, all combined in the perfect cake!

      Reply
    26. Cliona Keane says

      January 08, 2019 at 1:35 pm

      5 stars
      This sounds and looks amazing! I can just imagine serving it up at my next family party.

      Reply
    27. Katie says

      January 08, 2019 at 1:12 pm

      5 stars
      This cake is beautiful and sounds so delicious with all of the various coconut angles- from the actual coconut, to the flavoring and the coconut milk. So delicious!

      Reply
      • Renée ♥ says

        January 08, 2019 at 1:34 pm

        It is amazing, Katie! Thanks for stopping by!

        Reply
    28. beth says

      January 08, 2019 at 12:58 pm

      This looks amazing! Can't wait to try it!

      Reply
    29. Kelsey says

      January 08, 2019 at 11:29 am

      5 stars
      Your cakes, especially the layers, are beautiful and this looks heavenly- I love the look of coconut topping too. Drooling!

      Reply
    30. Belle says

      January 08, 2019 at 11:25 am

      Man! That looks AMAZING! I seriously want to have a slice right now.

      Reply
    31. Annaliese says

      January 08, 2019 at 10:20 am

      This looks DIVINE! Don't think I've ever pinned a recipe on Pinterest so fast!!!

      xoxo A
      http://www.southernbelleintraining.com

      Reply
    32. Tessa says

      January 08, 2019 at 8:44 am

      This looks absolutely delicious! This recipe actually has me thinking ahead to Easter and entertaining. I can't wait to try it!

      Reply
      • Renée ♥ says

        January 08, 2019 at 1:35 pm

        This would make a perfect Easter cake! Now you've got Me thinking!

        Reply
    33. Taylor says

      January 08, 2019 at 8:43 am

      5 stars
      Oh my goodness this looks amazing, so excited to try this!!

      Reply
    34. Chloe @callmecoco.co says

      January 08, 2019 at 8:39 am

      This cake looks absolutely delicious, I love the taste of coconut

      Reply

    Primary Sidebar

    Headshot of adorable middle-aged couple in forest setting.

    Hi, I'm Renée!

    Welcome to The Good Hearted Woman, a food blog dedicated to contemporary and heirloom comfort foods, including easy family meals, seasonal and regional dishes, homemade breads, BBQ and potluck favorites, and delectable desserts.

    More about Me & Mr B →

    Follow Us

    • Pinterest
    • Facebook
    • Instagram
    • https://twitter.com/rosewayrenee

    newest recipes

    • Breakfast casserole muffin on a plate with arugula and chopped avocado.
      Tater Tot Breakfast Casserole Muffins

    • A bowl of pecan granola in a small bowl, setting on an outdoor bistro table.
      Healthy Maple Pecan Granola

    • Two German Beef Rouladen rolls sliced on plate to show layered pinwheel, with sour cream and spätzle on the side.
      Authentic German Beef Rouladen (Rinderrouladen)

    • Small glass jar filled with habanero syrup, with one small habanero pepper sitting to the side.
      Habanero Simple Syrup

    • Two pink cocktails in martini glasses, with five raspberries and a habanero pepper at the base of one glass.
      Sparkling Raspberry Habanero Cosmo

    • 9-panel collage showing images of food and recipes from German Dessert Recipes roundup.
      German Dessert Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Statement
    • Terms & Conditions
    • Accessibility Statement

    Follow

    • Sign Up! for emails and updates
    • Facebook
    • Pinterest
    • Instagram
    • Twitter

    Contact

    • Contact
    • Meet Me & Mr B

    Content on this website may contain affiliate links, including Amazon affiliate links, which means we earn from qualifying purchases. Please check out our privacy Policy for more details.

    Copyright © 2025 The Good Hearted Woman. All rights reserved.

    2148 shares
    2.1K shares
    We Value Your Privacy
    We use cookies to make this website a better place. Cookies help to provide a more personalized experience and relevant advertising for you, and web analytics for us. To learn more about the different cookies we use, check out our Cookie Policy.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    View preferences
    {title} {title} {title}
    We Value Your Privacy
    We use cookies to make this website a better place. Cookies help to provide a more personalized experience and relevant advertising for you, and web analytics for us. To learn more about the different cookies we use, check out our Cookie Policy.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    View preferences
    {title} {title} {title}

    Recipe Ratings without Comment

    Something went wrong. Please try again.