Southern Coconut Cake!

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Coconut Cake

I created this particular recipe for my book Cake for Breakfast. I was reimagining the breakfast I eat almost every day. Coconut yogurt with granola and blueberries.
Course: Endings
Cuisine: American
Keyword: berries, cake, coconut



  • 1-1/2 cups Unsalted Butter, room temperature
  • 1-1/2 cups White Granulated Sugar
  • 6 Lg. Eggs, room temperature
  • 1-1/2 tsps. Pure vanilla extract
  • 3 cups All-Purpose Flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Kosher Salt
  • 1 cup Whole Milk, room temperature
  • 4 oz. Shredded Coconut

Cream Cheese Frosting

  • 16 oz. Cream Cheese, room temperature
  • 1 cup Unsalted Butter, room temperature
  • 1 tsp. Pure Vanilla Extract
  • 1/2 tsp. Coconut Extract
  • 16 oz. Confectioners' Sugar
  • 6 oz. Shredded Coconut, toasted, for coating cake



  • Preheat oven to 350°
    Butter and flour 2 9" cake pans.
  • In a stand up mixer, fitted with the paddle attachment, cream together butter and sugar; until light and fluffy.
    With mixer still running, add eggs, one at a time.
    Add vanilla and mix well. Scrape down sides as needed.
  • Sift together all dry ingredients.
    With mixer running, on low, add the flour mixture to the butter mixture, in three additions; alternating with whole milk. You want to start and finish with the flour.
    Fold in 4 ounces of shredded coconut.
    Divide batter, evenly, between the cake pans.
    Bake for 35-45 minutes until just a few moist crumbs come out on a tester.
    Cool in pan for 10 minutes, then turn out and cool completely, on rack.


  • Cream together cream cheese and butter until well combined.
    Add in vanilla and coconut extracts.
    Slowly add in confectioners sugar and beat until smooth and thick.
    If it gets too thick you can some whole milk a tablespoon a time until desired consistency.
  • Toast the 6 ounces of shredded coconut in an oven or toaster oven heated to 350°. Watch it closely. The sugar in the coconut will cause it to burn quickly. You are looking for an uneven golden color.
    Place about a quarter cup of the frosting on top of the bottom layer of cake, then top with other layer of cake. Frost the whole cake, thick.
    Pat the toasted coconut into the sides and top of the cake.

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