Southern Coconut Cake

Experience the delightful flavors of the South with this Southern Coconut Cake. Moist and rich, this cake is infused with coconut milk and topped with shredded coconut, making it a perfect dessert for any occasion, from family gatherings to festive celebrations.

Ingredients

1 cup unsalted butter, softened
2 cups sugar
3 cups all-purpose flour
1 tablespoon baking powder
1 cup coconut milk
1 teaspoon vanilla extract
1 cup shredded coconut
4 large eggs

Directions

1. Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. In a separate bowl, sift together the all-purpose flour and baking powder.
4. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, mixing until smooth.
5. Stir in the vanilla extract and shredded coconut until well combined.
6. In another bowl, beat the eggs until light and fluffy, then fold them into the batter gently.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely in the pan before serving.

Servings and Timing

This recipe yields approximately 12 slices. The preparation time is about 15 minutes, with a baking time of 30-35 minutes, bringing the total time to approximately 45-50 minutes.

Variations

• Frosting: Top with a coconut cream cheese frosting for added sweetness.
• Layer Cake: Divide the batter between two round cake pans to create a layered coconut cake.
• Fruit Additions: Add crushed pineapple for a tropical twist.
• Chocolate Drizzle: Drizzle melted chocolate over the cooled cake for an indulgent touch.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To enjoy, simply let it come to room temperature before serving.

10 FAQs

1. Can I use sweetened shredded coconut?
   Yes, sweetened shredded coconut can be used, but it will make the cake sweeter.
2. What type of coconut milk is best?
   Full-fat coconut milk will give a richer flavor, but light coconut milk can also be used for a lighter option.
3. Can I make this cake gluten-free?
   Yes, substitute the all-purpose flour with a gluten-free flour blend.
4. What can I serve with this cake?
   This cake pairs wonderfully with whipped cream or fresh fruit.
5. How do I know when the cake is done?
   A toothpick inserted into the center should come out clean or with a few moist crumbs.
6. Can I freeze this cake?
   Yes, you can freeze the cake for up to 3 months. Wrap it well to prevent freezer burn.
7. What if I want a stronger coconut flavor?
   You can increase the amount of shredded coconut or add coconut extract for a more pronounced flavor.
8. Can I use egg substitutes?
   Yes, you can use egg substitutes like applesauce or flaxseed meal mixed with water, but it may alter the texture slightly.
9. How should I cut the cake for serving?
   A serrated knife works best for cutting through the moist cake without tearing it.
10. Is this cake suitable for special occasions?
    Absolutely! It’s a great choice for birthdays, weddings, or any festive celebration.

Conclusion

Southern Coconut Cake is a delightful dessert that captures the essence of coconut flavor in every bite. Its moist texture and rich taste make it a favorite among coconut lovers. Whether served at a gathering or enjoyed as an afternoon treat, this cake is sure to leave a lasting impression. Enjoy a slice and savor the sweet taste of the South!

Print