Easter Sunday : Southern Coconut Cake 

Thanks for joining me this Sunday ! Today’s recipe is a true Southern Classic that my Aunt Judy makes for every special occassion in out gamily so here is her recipe;

Southern Coconut Cake 


  • 2 1/4 C Cake flour
  • 1/2 C oil
  • 1/2 C soften Butter
  • 2 C Sugar
  • 5 Eggs , separated
  • 1 tsp baking powder
  • 1/2 baking soda
  • 1/4 tsp salt
  • 1/ C Buttermilk
  • 2 C sweetened Chopped Coconut
  • 1 tsp Coconut extract  
  • 1/2 tsp Vanilla extract
  • 1/4 tsp almond extract
  • 1/4 tsp Cream of tarter


  • 11 oz cream cheese/ softened
  • 2/3 C Butter soften
  • 4 1/3 C  Confections Sugar 
  • 2 C sweetened Coconut, toasted
  • 1 1/4 tsp Coconut extract 

Preheat oven  : 325 degrees

 Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
 In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. 

Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.

Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.

Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Dessert Table:

Happy Easter and enjoy your day with your family….. Lisa

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