Dolly Parton's Coconut Cake

Get ready to indulge in this rich, tender coconut cake that’s sure to be the star of any gathering. A perfect balance of creamy frosting and sweet toasted coconut flakes, this dessert will win over your taste buds with each bite.

The tangy cream cheese frosting paired with moist, buttery cake creates a mouthwatering treat that’ll leave you craving more. It's the ultimate coconut lover's dream, and it's easy to make for any special occasion!

Yield: Serves 10-12
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling Time: 45 minutes

Photo byGLP

Ingredients for the Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 20 tablespoons unsalted butter, softened
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 5 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1/2 cup sweetened coconut flakes

Ingredients for the Frosting:

• 16 ounces cream cheese, softened
• 1 cup unsalted butter, softened
• 3 to 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 2 cups sweetened coconut flakes, toasted

Cake Instructions:

1. Preheat your oven to 350°F. Grease two 8-inch cake pans with baking spray, line with parchment paper, and set aside.
2. In a large bowl, whisk together the flour, sea salt, baking powder, and baking soda.
3. In a separate bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
4. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
5. Gradually alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour.
6. Gently fold in the coconut flakes until well distributed.
7. Divide the batter evenly between the prepared pans, tap lightly to remove air bubbles, and bake for 35 to 45 minutes or until a toothpick comes out with a few moist crumbs.
8. Allow the cakes to cool for 5 minutes in the pans, then invert them onto a cooling rack to cool completely.

Frosting and Assembly Instructions:

1. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
2. Slowly incorporate the powdered sugar, followed by the vanilla extract and sea salt, mixing until smooth.
3. If your cake layers are domed, level them with a serrated knife. Place one layer on your serving dish and spread a thick layer of frosting over the top.
4. Stack the second cake layer on top and frost the top and sides.
5. Press the toasted coconut flakes around the cake for a delicious, crunchy finish.

Substitutions:

• Swap buttermilk for regular milk mixed with 1 tablespoon of lemon juice or vinegar if you’re in a pinch.
• For a dairy-free option, use vegan butter and cream cheese alternatives.
• Unsweetened coconut flakes can be used if you prefer a less sweet cake.

Storage Directions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap for up to 3 months. Let frozen slices thaw at room temperature before serving for the best texture.

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