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
- Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- In a separate bowl, sift together the all-purpose flour and baking powder.
- Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, mixing until smooth.
- Stir in the vanilla extract and shredded coconut until well combined.
- In another bowl, beat the eggs until light and fluffy, then fold them into the batter gently.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 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
- Can I use sweetened shredded coconut?
Yes, sweetened shredded coconut can be used, but it will make the cake sweeter. - 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. - Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. - What can I serve with this cake?
This cake pairs wonderfully with whipped cream or fresh fruit. - 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. - Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Wrap it well to prevent freezer burn. - 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. - 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. - How should I cut the cake for serving?
A serrated knife works best for cutting through the moist cake without tearing it. - 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!