Hello everyone, I hope you are all well.

When I was in Dubai last week I visited the Magnolia Bakery and got to taste their Southern Coconut Cake.

I often had a similar cake when I lived in the USA; it’s delicious and moist, topped with a pink vanilla bean frosting and fresh coconut.

Here is the recipe, enjoy!

Southern Coconut Cake:

  • 5 egg whites
  • 1/2 cup (120 ml) milk
  • 2 teaspoons vanilla extract
  • 2 1/4 cup (275 g) all-purpose flour
  • 3 tablespoons (25 g) corn starch
  • 2 1/4 cups (500 g) regular sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (230 g) butter, diced
  • 1 cup + 1 tablespoon (250 ml) coconut cream

Preheat the oven to 350 ˚F (180 ˚C).

Put the egg whites, milk and vanilla extracts into a bowl and whisk until well blended.

Sift the flour, corn starch, baking powder and salt into a separate bowl.

Tip the flour mixture and the sugar into a mixing bowl.

Mix on slow speed, then add the butter to the flour mixture, little by little.

Now add the coconut cream and the egg white/milk mixture, little by little. Beat for about 2 minutes.

Pour the batter into one large pan (10 inches/26 cm) or three smaller pans (6 inches/15 cm).

Bake in the preheated oven for about 30 minutes, use a cake tester to make sure it’s done before removing from the oven.

Leave to cool completely.

Coconut filling: 

  • 9 oz. (250 g) fresh coconut
  • 1 can sweetened condensed milk
  • 2 teaspoons vanilla extract

Put all the ingredients into a bowl and stir until everything is well blended.

Place one of the cakes onto a cake stand or plate, then spread out half of the filling.

Place the second cake on top and spread out the remaining filling.

Place the third cake on top, then cover the top and sides liberally with Vanilla bean frosting, then some more fresh coconut.

So sweet…

That’s it for now, I hope you’re tempted to start baking!

Hugs from me to you.



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