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

This sweet southern scratch-made Coconut Cake with Coconut Buttercream Frosting is moist, tender, melt-in-your-mouth perfection.

Last summer, I caught an unexpected bug: the Cake Baking Bug! Specifically, a yen to bake up rich, decadent, double- and triple-layer Southern-style cakes. Traditional, old-fashioned, fancy-pants cakes with layers and frosting and everything. No boxes, no preservatives, no shortcuts. Just Cakes. From Scratch.

I have no idea where this cake-baking urge came from. To begin with, I’m not particularly a cake person: sure, I’ll take a piece if it’s offered, but cake is way down on my list of preferred indulgences. Also, I’m about as Southern as Santa Claus. But mostly, I’ve always considered myself to be more of a Cook than a Baker.

From my perspective, bakers are, of necessity, meticulous, methodical recipe-followers who measure everything with the slice of a knife. Bakers are good at following rules. Me: not so much. I tend to measure with my hands and throw in extra ingredients and leave out others, and bend a recipe until it comes out the other side as something altogether different than it was when it started. I mean, I can follow recipe if I really want to, but I rarely want to.

Then Mr B and I traveled to Tennessee this August (for the second time in a year) and I returned to Oregon all full of cake dreams and determined to make triple-layer strawberry cake from scratch before fall arrived.

Which I did.

And it was Fabulous.

After working through the recipe for that first cake, I was hooked. Because while I’m may not be big on measuring and rule-following, I relish a good challenge – and developing a cake recipe that truly sings (and can be successfully replicated by others) is an honest challenge. Now I have a whole list of cakes to learn, tinker with, and roll out on the blog over the next few years!

Happy Birthday, Elvis!

After successfully perfecting my strawberry cake, I decided that a coconut cake needed to be next on the docket. Why? Because coconut is one of my all-time favorite flavors. Plus, it’s white and fluffy like snow, and eating a cake in winter that looks like snow is kind of like seasonal eating, right? And also, coconut cake was Elvis’ favorite, and Elvis’ birthday is today [January 8th], and I can’t think of a better reason than that to make it a January tradition.

(If you’re not an Elvis fan, feel free to celebrate David Bowie’s birthday today instead.)

[ATTENTION : LIVING MUSIC LEGENDS – If you are currently a living Legend of Rock & Roll and/or a standing member of the Grand Ole Opry and would like to have a delicious scratch cake dedicated to you on this blog, please Tweet me up! Seriously. {Tom Scholz, I’ll be waiting… Also, Peter Frampton: not. even. kidding.} 😉 ]

I took what I learned about the cake batter science from my Strawberry Cake and ended up with this Amazing Coconut Cake. As in, delicate, tender, melt-in-your-mouth Amazing. As in, loaded with coconut flavor and light as a cloud Amazing. If you are a coconut lover, you are going to Love it!

Cake Batter Science

I think the real key to this coconut cake is how and when you introduce the meringue to the rest of the cake batter. Most 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.

5 from 1 vote

Coconut Cake with Coconut Buttercream Frosting

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Course: Dessert

Cuisine: Southern

Author: Renée ♥ The Good Hearted Woman

Ingredients

Coconut Cake [3 Layers]

3 cups cake flour measure AFTER sifting
1 tablespoon baking powder
1/2 teaspoon salt
6 large egg whites room temperature
1 1/2 cups white sugar divided
3/4 cup unsalted butter softened
2 teaspoons coconut extract
1/4 cup sour cream
1 1/2 cups full-fat, unsweetened coconut milk (NOT coconut cream!)

Coconut Buttercream Frosting

1 1/2 cups unsalted butter softened
2-3 teaspoons coconut extract
1 teaspoon vanilla extract
1/4 teaspoon salt
6 cups powdered sugar sifted
5-6 tablespoons coconut milk
2 cups flaked, sweetened coconut

Instructions

Cake Layers

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. (Line pans with parchment paper for easy release and clean-up.
Measure sifted cake flour, baking powder, and salt; sift together three times. Set aside.
Combine sour cream and coconut milk in a small bowl and set aside.
Using an electric mixer with a large mixing bowl, cream butter and 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.
[DO NOT begin this step until you have completed the previous step.] In a medium mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, beating until meringue will hold soft peaks.
[Do this step by hand. Do not use a mixer.] Carefully fold beaten egg whites into batter.
Pour batter evenly into the three prepared cake pans. Bake in preheated oven for 22-25 minutes, or until a toothpick or skewer comes out clean.
Allow cakes to cool in their pans over wire rack for 10 minutes. Carefully tap out onto wire rack to cool completely.

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.

Cake Assembly

Spread the top of the bottom layer of cake with frosting. Add the middle layer and frost top. Add the top layer and frost sides and top of cake.
Sprinkle flaked coconut over top and sides of cake.

Notes

VERY IMPORTANT: Sift the flour, and THEN measure it! (If you're wondering why, try measuring it first, sifting it, and then measuring again.)

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Bake your life easier: Line your cake pans with parchment paper!

Ingredient Notes

Flour: It’s important to use cake flour for this cake. Cake flour is a finely milled, delicate flour that results in a fine crumb and a good rise. The primary difference between cake flour and all-purpose flour [AP] 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. My personal cake flour preference is Bob’s Red Mill Super Fine Cake Flour. And I cannot stress this enough: when it comes to flour in baking, sift THEN measure.

If you really don’t want to buy cake flour just for this cake, try this easy Cake Flour 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.

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

The Best Triple-layer Strawberry Cake {from Scratch}

September 10 By Renée ♥ 39 Comments

Perfect for any occasion, this Southern Triple-layer Strawberry Cake (made from scratch – no boxed cake mix!) is a moist, amazingly delicious cake with a fresh, bright strawberry buttercream frosting.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

For me, baking is often about memories. Sometimes I bake memories for people I love: pineapple-upside down cake when we go camping, peach cobbler in August, pumpkin pie for my mother’s birthday. Other times, baking is a path that takes me back in time.

Recently, Mr B and I traveled to Tennessee, where we had the honor of attending the Change of Command and Retirement Ceremony for one of his best friends from his Navy days. If you’ve never attended the retirement rites of a senior military officer, I highly recommend it. It may very well renew (or redeem) your faith in both our country and the people who protect it. (And if the flag passing ceremony of Olde Glory doesn’t move you to tears, I don’t know what will.)

After the formal ceremonies concluded, we were ushered into a reception room filled with sailors decked out in their full dress whites, along with families and friends. My eyes roamed from one small cluster to the next; to the smiling faces, the convivial conversations, the warm embraces.

In the middle of the reception room was a long refreshment table with two large, beautifully decorated cakes on either end. Centered between them sat a modest, unpretentious pale pink layer cake.

A memory flickered.

That pink cake. My mother always told me that Southerners love their cakes. I plated a small piece and took a bite.

In an instant, I was four…maybe five, sitting on my stool at my Pop’s yellow chrome and formica kitchen table. I don’t know the occasion, but I remember that cake. Smooth, sweet, pink, and perfectly strawberry.

It tasted like summer.

Standing in that reception room in Tennessee, I had not tasted strawberry cake in fifty years, but as that single bite melted on my tongue, it was yesterday.

When Mr B and I returned home to Oregon, I set about baking myself a memory.

Perfecting a recipe for a Strawberry Cake from scratch wasn’t easy. Nearly every recipe source I could find required a boxed cake mix, and I was intent on baking a cake *from scratch.*

In my quest, I consulted at least fifteen different recipes, cookbooks, and bakers’ websites before I finally felt confident about my game plan. However, once I got the ratios for everything right (the sugar levels were especially tricky) and recognized that those whipped egg whites make all the difference, it all fell into place.

I couldn’t be happier with the outcome!

This Strawberry Cake is far and away easier to make than you might imagine; and in my opinion, working with the triple layers is easier than two thicker layers. My recipe for Strawberry Cake from scratch results in a moist, amazingly delicious cake with a fresh strawberry buttercream frosting. You are going to love it!!!

Frosting Philosophy

There are two basic schools of thought about frosting: (1) the cake is a necessary conveyance for getting as much frosting as possible into your mouth; and (2) the cake is the star, and frosting is, well… frosting. It is for sealing the cake and adding additional texture and sweetness, but don’t go all crazy and let it overpower the cake.

I belong to the second, “less-is-more” group. You may notice that, in the images here, there is only enough frosting between the layers to hold them together, and that the outer frosting isn’t spread on very heavily. For my tastes, this amount of frosting provides the perfect balance for this cake.

If, however, you lean toward the first, “the-more-frosting-the-better” group, be assured that you will not run short of strawberry frosting with this recipe. I had well over a cup leftover when this cake was done. (Hello, late-night frosting-n-graham-crackers!)

5 from 1 vote