The Dreamiest Southern Coconut Cake You’ll Ever Make

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. 2

   In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and ½ teaspoon salt. Set aside.
3. 3

   In a large bowl of a stand mixer, cream together 1 cup softened butter and 2 cups granulated sugar on medium-high speed until light and fluffy (3-5 minutes).
4. 4

   Add eggs one at a time, beating well after each. Stir in 1 teaspoon vanilla extract and 1 teaspoon coconut extract.
5. 5

   On low speed, alternate adding the dry ingredients in three additions with the coconut milk and buttermilk in two additions, beginning and ending with dry ingredients. Mix just until combined; do not overmix.
6. 6

   Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. 7

   While cakes bake, prepare coconut syrup: combine ½ cup sugar and ½ cup water in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in 1 teaspoon coconut extract.
8. 8

   Let cakes cool in pans for 10 minutes, then invert onto a wire rack. While still warm, generously brush each layer with the coconut syrup. Let cool completely.
9. 9

   For the frosting: In a stand mixer, beat softened cream cheese and 1 cup softened butter until smooth. Gradually add powdered sugar, then cream of coconut, 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium-high until light and fluffy (3-4 minutes).
10. 10

    Assemble: Place one cooled cake layer on your serving plate. Spread with a generous layer of frosting. Repeat with remaining layers. Frost the top and sides of the entire cake. Gently press shredded coconut flakes onto the sides and top.
11. 11

    Chill for at least 30 minutes before slicing for easier serving. Store leftover cake in an airtight container in the refrigerator.