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Savannah Coconut Cake


For the Coconut Cake:

  • 3 cups all-purpose flour (360g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp fine salt
  • 1 cup unsweetened full fat coconut milk
  • 1/2 cup sour cream room temperature (120g)
  • 1 1/2 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/2 tsp almond extract
  • 2 cups granulated sugar (400g)
  • 3/4 cup vegetable shortening (145g)
  • 1/3 cup coconut oil room temperature (100g)
  • 6 large eggs room temperature
  • 1 cup shredded coconut

For the Coconut Buttercream:

  • 1 pound unsalted butter very soft (454g)
  • 8 ounces cream cheese very soft (225g)
  • 2 pounds powdered sugar (907g)
  • 1/3 to 1/2 cup unsweetened full fat coconut milk
  • 2 tsp vanilla extract
  • 1/4 tsp coconut extract


To make the Savannah Coconut Cake:

  • Preheat oven to 325 degrees F. Spray three 8-inch cake pans with baking spray, set aside.
  • Sift then whisk first 4 ingredients (dry ones) together, set aside. In another bowl whisk the following 5 ingredients (milks and extracts), set aside.
  • In a stand mixer fitted with a paddle attachment, beat shortening and coconut oil together until light and fluffy, about 4 minutes on medium speed. Scrape paddle and sides of bowl. On medium-low speed, add eggs—one at a time—beating between each addition. Scrape bowl and paddle again. With mixer speed on lowest speed, add dry ingredients in 3 additions alternating with the wet mixture in 2 additions, beginning and ending with the dry ingredients. Scrape bowl to ensure even mixing. Fold in coconut.
  • Divide between prepared pans. Bake 30 to 38 minutes, rotating pans halfway. Cake tops will be golden in color and a toothpick inserted will come out with a few moist, not wet, crumbs. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely. Wrap in plastic wrap and refrigerate until ready to assemble.

To make the Coconut Butttercream:

  • Beat butter and cream cheese until soft and lump free, about 5 minutes in medium speed, scraping frequently. Gradually add powdered sugar, adding coconut milk whenever the frosting gets too thick.
  • Finish with extracts and salt.