clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sunny Southern Coconut Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kurt Winner
  • Yield: 12 1x


This rich, moist, three-layer coconut cake reminds me of the incredible cakes at Fricasee café in Carencro Louisiana and it is easy to make if you start with a box mix.




  • 1 white cake recipe
  • 1 1/4 cup canned coconut milk (use coconut milk to replace the amount of water or other liquid called for in cake recipe)
  • 1/3 cup vegetable oil (as per recipe or substitute melted unsalted butter)
  • 3 egg whites ( per the recipe or use 3 whole eggs)


  • 2 packages cream cheese, softened
  • 1 teaspoon vanilla
  • 2 cups + powdered sugar ( start with 2 cups– add more if you want it sweeter)
  • 1/2 cup coconut flakes
  • more coconut flakes for decorating


  1. Cake
  2. Make cake according to recipe using the substitutions above.
  3. Divide batter evenly into three 8″ round cake pans.
  4. Bake as directed, checking cakes at 21 minutes inserting a toothpick to check.
  5. When toothpick comes out clean it is done.
  6. Cool.
  7. Frosting
  8. in mixing bowl mix the cream cheese, vanilla and sugar.
  9. When smooth and 1/3 cup coconut.
  10. Spread between cooled layers stacking on cake plate as you go .
  11. Save enough frosting for top and sides.
  12. Sprinkle coconut generously all over cake.
  13. Chill.
  14. Note: Frosted cake may be frozen without a cover, then wrapped tightly in cling wrap/Saran and kept frozen for up to 2 weeks. Thaw before serving.
  • Category: Dessert
  • Cuisine: Southern American
Scroll To Top