Granny’s Famous Coconut Cake: A Southern Tradition
There’s something undeniably special about Granny’s Famous Coconut Cake. This traditional dessert, often passed down through generations, embodies the heart of Southern baking. With its moist cake layers, rich coconut flavor, and fluffy meringue frosting, this cake is a showstopper at any gathering. Whether you’re serving it for a holiday, birthday, or Sunday dinner, it’s a recipe that brings people together. For more inspiration on Southern classics like this, check out the Just A Pinch Granny’s Famous Coconut Cake.
What Makes Coconut Cake So Special?
Coconut cake is a beloved dessert in Southern cuisine, often making appearances at special family gatherings and celebrations. But Granny’s Famous Coconut Cake takes things up a notch. The layers of tender cake are infused with the rich flavor of coconut, while the fluffy meringue frosting provides the perfect light and sweet contrast.
One of the secrets to this recipe’s success is the use of fresh shredded coconut and coconut extract, which intensify the flavor without overwhelming the palate. Unlike more modern versions that rely on shortcuts, Granny’s recipe sticks to tried-and-true methods, such as whipping up a homemade meringue frosting from scratch.
For those looking to explore other variations, Taste of Home Coconut Cake Recipe offers great ideas on coconut desserts and cake variations.
Key Ingredients for Granny’s Famous Coconut Cake
Here’s what you’ll need to make this decadent cake:
- Cake Flour: Light and airy, cake flour creates a tender crumb that’s ideal for layer cakes.
- Butter: Softened unsalted butter provides the richness that balances the sweetness of the cake.
- Buttermilk: This adds moisture and a slight tang that complements the coconut flavor.
- Coconut Extract and Vanilla Extract: These flavorings enhance the tropical notes of the cake.
- Egg Whites: Used to create the light, fluffy meringue frosting.
- Shredded Coconut: Fresh or sweetened coconut is used both in the batter and as a garnish.
Step-by-Step Recipe for Granny’s Famous Coconut Cake
Step 1: Prepare the Cake Batter
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy. This step is essential for incorporating air into the batter, which will help create a light texture.
- Add the Eggs:
- Add 4 large eggs one at a time, beating well after each addition. This ensures that the batter remains smooth and well-emulsified.
Step 2: Combine the Dry Ingredients
- Sift the Dry Ingredients:
- Sift together 3 cups of cake flour, 2 teaspoons of baking powder, and a pinch of salt. Sifting helps aerate the flour and makes for a lighter cake.
- Alternate Wet and Dry:
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk. Start and end with the dry ingredients to ensure the batter remains smooth.
Step 3: Add Flavorings
- Stir in the Extracts:
- Mix in 1 teaspoon of vanilla extract and 1 teaspoon of coconut extract to enhance the flavor of the cake.
Step 4: Bake the Cake Layers
- Prepare the Cake Pans:
- Grease and flour three 9-inch round cake pans. Divide the batter evenly between the pans.
- Bake:
- Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Meringue Frosting
- Whisk the Egg Whites:
- In a heatproof bowl, whisk together 4 large egg whites, 1 ½ cups of sugar, and ¼ teaspoon of cream of tartar. Place the bowl over a pot of simmering water, whisking constantly until the sugar dissolves and the mixture reaches 160°F (71°C).
- Beat Until Stiff Peaks Form:
- Remove the bowl from the heat and beat the mixture on high speed with an electric mixer until stiff, glossy peaks form. This can take about 5-7 minutes.
- Add Vanilla:
- Stir in 1 teaspoon of vanilla extract for added flavor.
Assemble and Frost the Cake
- Layer the Cake:
- Place one cake layer on a serving plate and spread a generous amount of meringue frosting over the top. Sprinkle with shredded coconut.
- Stack and Frost:
- Add the next layer of cake and repeat with frosting and coconut. Frost the sides and top of the cake with the remaining meringue and finish with a final sprinkling of shredded coconut.
Recipe Variations for Coconut Cake
Looking to put your own spin on this classic recipe? Here are some variations:
- Lemon-Coconut Cake
- Add lemon zest and a tablespoon of lemon juice to the cake batter for a bright, citrusy twist that pairs perfectly with the coconut.
- Chocolate Coconut Cake
- For chocolate lovers, add ¼ cup of cocoa powder to the dry ingredients and create a chocolate version of this coconut cake.
- Pineapple-Coconut Cake
- Fold in crushed pineapple into the batter for added moisture and a tropical flavor that complements the coconut.
- Gluten-Free Coconut Cake
- Substitute the cake flour with a gluten-free flour blend to make this recipe accessible for those with gluten sensitivities.
Tips for Making the Best Coconut Cake
- Use Fresh Ingredients:
Fresh eggs, high-quality coconut extract, and real butter make all the difference in achieving the best flavor. - Don’t Overmix:
When mixing the batter, stop as soon as the ingredients are combined. Overmixing can lead to a dense cake. - Let the Cake Cool Completely:
Make sure the cake layers are fully cooled before frosting, as frosting a warm cake will cause the meringue to melt. - Toasted Coconut:
For a deeper coconut flavor, lightly toast the shredded coconut before sprinkling it over the cake.
Serving Suggestions for Coconut Cake
Here are some ideas for serving this decadent coconut cake:
- With Fresh Fruit:
Pair slices of cake with a tropical fruit salad made with pineapple, mango, and kiwi for a light and refreshing contrast to the rich cake. - With Coffee or Tea:
The light sweetness of the cake pairs wonderfully with a cup of black coffee or herbal tea. - Garnish with Berries:
Add a few fresh berries or mint sprigs on top of the cake slices for a pop of color and extra flavor.
Frequently Asked Questions (FAQs)
1. How long will coconut cake last?
Coconut cake will last at room temperature for up to 2 days if stored in an airtight container. For longer storage, refrigerate the cake, where it will keep for up to 5 days.
2. Can I freeze coconut cake?
Yes, coconut cake freezes well. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. It will keep in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
3. What’s the difference between coconut cake and coconut cream cake?
Coconut cream cake is typically made with coconut milk or cream of coconut in the batter, which gives it a richer coconut flavor compared to traditional coconut cake, which uses shredded coconut and coconut extract.
4. Can I make this cake without eggs?
Yes, you can make an egg-free version by using egg substitutes or aquafaba (the liquid from canned chickpeas) in the frosting. The texture will still be light and fluffy.
5. How should I store leftover coconut cake?
Leftover coconut cake should be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze individual slices for longer storage.
Conclusion: A Coconut Lover’s Dream Dessert
Granny’s Famous Coconut Cake is a timeless dessert that brings family and friends together. Its delicate layers, combined with rich coconut flavor and fluffy meringue frosting, make it the perfect cake for special occasions. Whether you’re enjoying it at a holiday gathering or making it for a birthday, this cake is sure to impress. For more coconut cake inspiration, be sure to check out the AllRecipes Best Coconut Cake.
