Southern Coconut Cake

Southern Coconut Cake

Indulge in a classic Southern delight with this Southern Coconut Cake. With its light, fluffy texture and generous coating of sweetened coconut, it’s perfect for special occasions or whenever you need a taste of Southern comfort.

Ingredients:

For the Cake:

• 5 large egg whites
• ½ cup milk
• 2 teaspoons vanilla extract
• 3 cups cake flour
• 2 ⅓ cups granulated sugar
• 4 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 sticks (8 oz.) unsalted butter, at warm room temperature
• 1 cup unsweetened coconut milk
• 2 ½ cups sweetened flaked coconut, for garnish

For the Buttercream Frosting:

• 1 cup unsalted butter, at room temperature
• 3 ½ cups powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat and Prepare Pans:

• Preheat your oven to 350°F (175°C). Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the parchment to ensure easy removal of the cakes.

1. Prepare the Wet Ingredients:

• In a medium bowl, whisk together the egg whites, ½ cup milk, and vanilla extract until well combined. Set aside.

1. Mix Dry Ingredients:

• In a large mixer bowl, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed to break up any lumps.

1. Combine Ingredients:

• Add the unsalted butter and coconut milk to the dry ingredients. Beat on low speed until combined. Increase the speed to medium and continue to beat until the mixture is light and fluffy, about 2 minutes.

1. Incorporate Egg Whites:

• Gradually add the egg white mixture to the batter in 2 or 3 additions, making sure to scrape down the sides of the bowl after each addition. Mix until fully incorporated.

1. Bake the Cake:

• Divide the batter evenly among the prepared cake pans. Bake for 30 minutes, or until a cake tester inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.

1. Prepare the Buttercream Frosting:

• In a large bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, beating well after each addition. Add the milk (or heavy cream) and vanilla extract. Beat until the frosting is smooth and spreadable. Adjust the consistency with more milk if necessary.

1. Assemble the Cake:

• Place one cake layer, flat side up, on an 8-inch cake round or serving plate. Spread 1 cup of buttercream frosting evenly over this layer, reaching the edges. Sprinkle ½ cup of shredded coconut on top of the frosting.
• Place the second cake layer on top and repeat the frosting and coconut steps. Add the final cake layer and frost the top and sides of the cake with the remaining buttercream frosting.

1. Decorate:

• Place the remaining 1 ½ cups of shredded coconut on a large baking tray. Hold the cake in the palm of one hand over the tray and press the coconut into the sides of the cake with the other hand. Continue this process until the sides are fully covered.
• If desired, sprinkle any remaining coconut on top of the cake for extra garnish.

1. Serve:
   • Set the cake on a serving plate and allow it to sit for a few hours to let the flavors meld together before serving.

Tips for Success:

• Butter Temperature: Ensure your butter is at warm room temperature for a smoother cake batter.
• Cake Flour: Using cake flour helps achieve a lighter, fluffier texture compared to all-purpose flour.
• Chill the Cake: For easier decorating, consider chilling the cake layers in the refrigerator before frosting.

Enjoy this Southern Coconut Cake with its perfect balance of sweetness and coconut flavor, a true Southern classic that’s sure to be a hit at any gathering!