Florida is the only state on the US mainland that can grow coconuts. Coconut cake is most popular in the South, as markets closer to Florida historically had more access to coconuts. Coconut cake is buttery, airy, and, of course, sweet. It is a popular centerpiece for holidays, special celebrations, and church socials. Poet Emily Dickinson is known to have been an avid baker, and a handwritten recipe for her version of “cocoanut cake” was found in her personal archives. Unlike our version, Dickinson’s recipe did not include frosting.
Recipe Servings: 8
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Cake:
- 1 cup butter, plus extra for greasing pan
- 2½ cups self-rising flour, plus more for dusting
- ¼ tsp salt
- 1½ cups sugar
- 4 large eggs
- ¾ cup milk
- 1 tsp vanilla
Frosting:
- ½ cup butter, softened
- 1 package (8 oz) cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla
Assembly:
- 1 cup unsweetened coconut flakes
Directions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Sift flour and salt in a mixing bowl.
- Cream butter and sugar in a separate bowl until fluffy. Beat in eggs one at a time.
- Fold flour mixture into butter mixture, alternating with milk. Finish by stirring in vanilla. Pour into cake pans.
- Bake 25–30 minutes. A wooden toothpick inserted into the middle of the cake should come out clean. Remove and cool on a wire rack.
- Cream together the butter and cream cheese.
- Stir in powdered sugar and vanilla.
- Toast coconut in a dry skillet until golden-brown, stirring constantly.
- Spread frosting over cake.
- Sprinkle the cake with toasted coconut.
For Cake:
For Frosting:
For Assembly:
Recipe introduction and directions © Copyright 2016-2025 World Trade Press. All rights reserved.