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Home » Recipes » Layer Cakes

Southern Coconut Cake

Published: Mar 16, 2016 Last Updated: Apr 23, 2020 by Marye 1052 words. | About 6 minutes to read this article.

Triple layer coconut cake with raspberry jam filling and a creamy, rich white chocolate whipped frosting.
Total time 45 minutes
Jump to Recipe

This fluffy, tender Southern Coconut Cake has a raspberry filling topped with the creamy coconut cream frosting between each layer. This rich, old fashioned coconut cake is perfect for Easter or any special occasion. You may also want to Check out these Easter Dessert Ideas!

For this recipe you'll need: coconut oil, sugar, cake flour, salt, baking powder, milk, coconut rum, coconut flavoring, egg whites, cream of tartar, heavy cream, white chocolate instant pudding mix, vanilla bean paste, powdered sugar, shredded coconut (sweetened or unsweetened - your choice), raspberry jam

Southern Coconut Cake with tangy raspberry filling and a rich, whipped cream white chocolate frosting. Love this! From RestlessChipotle.com

Coconut Cake Backstory

Nothing says Easter in the south like a towering coconut cake. It generally sits right next to the banana pudding and the pound cake on the dessert table. You can't just have any coconut cake -- it's got to be one that tops anyone else's coconut cake. Southern cooks are very competitive when it comes to cooking and baking skills, in case you were unaware of that fact. Holidays, church potlucks, and family reunions are prime times to show what you can do.

Well, if you were to set this cake on the table I'm pretty sure that the competition would be over.

I based this on a cake recipe from the 1943 Rumford Complete Cookbook. It's by the Rumford Baking Powder people and this particular book is the 35th printing! It was first printed in 1908. It's one of my favorites because there are handwritten notes and recipes all the way through. In fact, the whole reason that I thought of coconut cake was the faded, blue handwritten recipe in the flyleaf -- Cocoanut Bars.

So, you might be wondering how I could call this a Southern coconut cake when Rumford is in Rhode Island -- which is, if you know your geography, no where near the south. Well, the cake recipe wasn't originally coconut cake - I tweaked and adjusted until I got what I remember a Southern coconut cake tastes like. This has a delicate coconut flavor -- it's not as pronounced as some of the cakes I've made but it's definitely there. The real star of this show is the fluffy whipped cream frosting and filling. It is incredibly rich and creamy. The frosting looks like vanilla mousse when you are beating it, and honestly, the texture isn't much different, either. It would actually make the cake too sweet except the tangy raspberry jam just cuts right through and adds a blast of fresh summer flavor.

This Southern Coconut Cake is filled with tangy raspberry jam and covered with a whipped white chocolate frosting. SO good! From RestlessChpotle.com

Tips for Coconut Layer Cake

Once you start slicing the cake lay the pieces down flat -- don't serve them standing up. I had layers slipping off because of the height. And, don't forget to run a straw down the center of the cake to keep the layers from slipping. You can take it out when you are ready to slice it. Oh, and you'll need to keep it in the fridge. Let it stand about 30 minutes on the counter before slicing it.

Don't even use those recipes that start with a boxed cake mix. Making this coconut layer cake from scratch is so much tastier and really not that much more difficult. You'll have to whip up some egg whites but you can do that. Plus... 3 layers? No boxed cake is going to give you that.

If you are a little unsure of your cake baking abilities check out this post on everything Southern cakes written by a friend of mine. I'm talking about everything you need to know from start to finish, a plethora of recipes, tools you'll need... EVERYTHING. Just don't forget to come back here and give this coconut cake a try.

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Get good cake pans. I cannot stress this enough. Cheap pans don't heat evenly, they don't last, and they're just not that great. I use the Wilton pans with high sides. And for cakes? You know... KitchenAid.

Southern Coconut Cake Recipe

Here's that Southern Coconut Cake Recipe. I know you are going to love it!

southern coconut cake reduced
4.5 from 4 votes

Southern Coconut Cake

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Triple layer coconut cake with raspberry jam filling and a creamy, rich white chocolate whipped frosting.
Course Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings:12
Calories:847
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

Cake

  • 4 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • 1 cup organic coconut oil
  • 2 ½ cups sugar
  • 1 teaspoon coconut flavoring, optional
  • 6 cups cake flour
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1-½ cups milk
  • ½ cup clear coconut rum

Frosting

  • 5 cups heavy whipping cream
  • 2 4-serving size boxes white chocolate instant pudding
  • 2 tablespoons coconut rum
  • 1 teaspoon vanilla bean paste
  • ½ cup powdered sugar

Filling

  • ½ cup raspberry jam
  • ¾ cup shredded coconut - divided use

Instructions

Cake

  • Grease and flour 3 8-inch cake pans (mine has 3-inch sides)
  • Beat the egg whites and cream of tartar until stiff but not dry.
  • Set aside.
  • Stir the flour, baking powder, and the salt together.
  • Set aside.
  • Mix the milk and the rum.
  • Set aside.
  • Cream the coconut oil, sugar, and flavoring until well mixed.
  • Add the dry ingredients alternately with the milk mixture, beating well after each addition.
  • Gently fold in ⅓ of the egg whites until it's all mixed in.
  • Fold in the remaining egg whites.
  • Spoon into the prepared pans.
  • Bake at 375F for 20 to 30 minutes, or until cake tests done.
  • Let cool in pans for 5 minutes then carefully turn out to cool completely.

Frosting

  • Add the cream and pudding mix to the bowl of a mixer
  • Beat on high until the mixture starts to thicken.
  • Add the rum, vanilla, and powdered sugar
  • Beat until fluffy and thick enough to spread.

Assembly

  • Run a ring of frosting around the edge of the first layer.
  • Fill the center with ¼ cup jam.
  • Cover with frosting.
  • Add ¼ cup coconut on top.
  • Repeat with the second layer.
  • Top with the third layer and push a straw down the center of the cake to stabilize the layers.
  • Cover the sides and top with remaining frosting.
  • Chill for at least 3 hours.
  • Let sit at room temperature about 30 minutes before cutting and serving.
  • Store any leftovers in the refrigerator.

Nutrition Facts

Calories: 847kcal | Carbohydrates: 106g | Protein: 10g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 136mg | Sodium: 163mg | Potassium: 389mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1475IU | Vitamin C: 1.8mg | Calcium: 175mg | Iron: 0.8mg

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Cynthia | What A Girl Eats

      March 18, 2016 at 12:24 am

      That cake looks fantastic! I can almost taste it!

      Reply
      • Marye Audet

        March 22, 2016 at 8:27 am

        Thank yoU!

    2. laura@motherwouldknow

      March 17, 2016 at 9:00 pm

      I didn't grow up with coconut cake, but have learned to love it as an adult. Your version sounds light as a feather and simply scrumptious! Wish I could get a slice of the cake in the photo right now.

      Reply
      • Marye Audet

        March 22, 2016 at 8:27 am

        🙂 it's so good, Laura. I wish you could share some with me.

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    NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

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