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–+ servings
Dairy Free Kitchen

Dairy Free Southern Coconut Cake

Bring timeless Southern charm to your table with this crowd-pleasing dessert. It is wonderfully tender, sweet, and guaranteed to impress your guests.
Dairy Free Southern Coconut Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 slices
Calories 926 kcal
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Equipment

  • electric mixer
  • 9-inch cake pans

Ingredients

For the Cake
  • 3 cups Cake Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Dairy Free Butter, Softened
  • 1 3/4 cups Granulated Sugar
  • 4 Large Eggs, Room Temperature
  • 2 tsp Vanilla Extract
  • 1 tsp Coconut Extract
  • 1 1/4 cups Full Fat Canned Coconut Milk, Room Temperature
  • 1/2 cup Sweetened Shredded Coconut
For the Frosting
  • 1 1/2 cups Dairy Free Butter, Softened
  • 5 cups Powdered Sugar, Sifted
  • 3 tbsp Full Fat Canned Coconut Milk, Room Temperature
  • 1 tsp Vanilla Extract
  • 1 tsp Coconut Extract
  • 1/8 tsp Salt
  • 2 cups Sweetened Shredded Coconut

Instructions

  1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt.
  3. In a large bowl, beat the butter and sugar on medium-high speed for 3 to 4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each, then beat in the vanilla and coconut extract.
  4. With the mixer on low, add the flour mixture in three additions, alternating with the coconut milk, beginning and ending with the flour. Fold in the shredded coconut.
  5. Divide the batter between the pans and bake for 28 to 32 minutes, until lightly golden and a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  6. For the frosting, beat the butter on medium speed for 2 minutes until creamy. Gradually add the powdered sugar on low, then add the coconut milk, vanilla, coconut extract, and salt and beat on medium-high for 3 minutes until light and fluffy.
  7. Place one cake layer on a serving plate and spread about 1 cup of frosting over it. Top with the second layer, then frost the top and sides of the cake.
  8. Press the shredded coconut generously all over the top and sides. Chill for 20 minutes to set the frosting before slicing.

Nutrition

Serving: 1servingCalories: 926kcalCarbohydrates: 113gProtein: 6gFat: 50g
Course Dessert
Cuisine American
Keyword coconut cake, dairy free, layer cake

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