Big Coconut Cake

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Introduction

The Coconut Cake is a beloved Southern classic. It’s soft, moist, and filled with tropical coconut flavor. The cake is layered with a fluffy white frosting (often made with egg whites or cream), then generously coated with shredded coconut for a snowy, elegant look. Perfect for birthdays, holidays, or anytime you want to impress your guests!

Ingredients

For the Cake Layers (3 layers, 9-inch pans)

  • 3 cups cake flour (or all-purpose flour sifted well)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 ½ tsp pure vanilla extract
  • 1 tsp coconut extract (optional but recommended)
  • 1 ½ cups buttermilk, room temperature
  • 1 cup sweetened shredded coconut (optional, for extra texture inside cake)

For the Frosting (Fluffy White or Marshmallow Style)

  • 1 ½ cups granulated sugar
  • ½ cup water
  • 4 large egg whites, room temperature
  • ½ tsp cream of tartar
  • 1 tsp vanilla extract
  • Pinch of salt

(You can also use whipped cream cheese frosting if preferred.)

For Assembly

  • 3–4 cups sweetened shredded coconut (for coating the cake)

Instructions

Step 1 – Prepare the Cake

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until fluffy (3–5 minutes).
  4. Add eggs one at a time, beating well. Stir in vanilla and coconut extract.
  5. Add dry ingredients alternately with buttermilk, starting and ending with dry mixture. Mix until just combined.
  6. Fold in 1 cup shredded coconut if using.
  7. Divide batter evenly into prepared pans. Bake for 25–30 minutes, until a toothpick comes out clean.
  8. Cool cakes in pans 10 minutes, then remove and cool completely on wire racks.

Step 2 – Make the Fluffy Frosting

  1. In a saucepan, combine sugar and water. Heat over medium until sugar dissolves and mixture boils (soft-ball stage, 240°F / 115°C).
  2. Meanwhile, beat egg whites with cream of tartar and salt until soft peaks form.
  3. Slowly drizzle hot syrup into egg whites while beating on high speed. Continue until stiff glossy peaks form.
  4. Beat in vanilla. Use immediately while still fluffy.

Step 3 – Assemble the Cake

  1. Place first cake layer on a serving plate. Spread frosting evenly.
  2. Add second layer, frost again. Repeat with third layer.
  3. Frost the entire cake generously.
  4. Press shredded coconut all over the cake (sides and top).
  5. Use spoon to make decorative swirls or peaks on top.

Serving & Storage

  • Best served fresh the same day for peak fluffiness.
  • Can be stored covered in fridge for up to 3 days.

History

Coconut cake has strong roots in the American South, often considered a festive cake for Easter or Christmas. In the 1800s, when coconuts became more widely available thanks to trade routes, bakers created this tropical delight to symbolize luxury and celebration.

Benefits

  • Light, fluffy, and less heavy than buttercream cakes.
  • Full of natural coconut flavor.
  • Beautiful presentation – looks like a snowy dream!

Nutrition (per slice, 1/12 of cake)

  • Calories: ~450
  • Fat: 18g
  • Carbohydrates: 63g
  • Protein: 6g
  • Fiber: 2g
  • Sugar: 45g

Conclusion: This cake is for coconut lovers who enjoy soft layers, fluffy frosting, and a snowy coconut finish. It’s more than dessert – it’s a centerpiece!

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