Name: Brenda Gantt’s Coconut Cake Recipe
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 d 2 h 10 min
Yield: 12
Cuisine: American
Ingredients: Vegetable Shortening – ½ cup; Salted Butter, room temp – 1 stick (½ cup); Granulated Sugar – 2 cups; Large Eggs, room temp – 4; Self-Rising Flour – 2 cups; Buttermilk, whole – ½ cup; Whole Milk – ½ cup; Vanilla Extract – 1 tsp; Sour Cream – 1 pint (16 oz); Granulated Sugar – 1 cup; Shredded Coconut – 4 cups; Whipped Topping – 12 oz

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Brenda Gantt’s Coconut Cake Recipe is a true Southern classic that brings back the simple joy of home baking. This rich, moist cake is covered in creamy frosting and plenty of coconut, just the way folks in the South love it.

It’s a dessert that has been passed around for years, baked at church suppers, and shared on Sunday tables.

I once watched Brenda Gantt bake her coconut cake with such care, and it made me see how baking from the heart can make a dessert feel extra special.

Her recipe isn’t about shortcuts – it’s about doing things the right way, slow and steady, with a touch of love in every layer. The sweet coconut and creamy frosting make every bite soft and comforting.

If you’ve ever wanted to bake a moist, old-fashioned coconut cake just like Brenda Gantt, follow this recipe step by step.

It’s easy to understand, simple to follow, and gives you a cake that feels straight out of a Southern kitchen.

What Makes Brenda Gantt’s Coconut Cake Different

Brenda Gantt’s coconut cake isn’t like the ones you make from a box. She uses fresh ingredients and old-style baking methods.

By mixing shortening and butter, her cake turns out soft, light, and rich.

The icing makes it extra special – it’s made with sour cream, sugar, and coconut instead of the usual buttercream or cream cheese. It soaks into the cake and keeps it moist for days.

Brenda also bakes four thin layers, so there’s more icing and coconut in every bite.

She lets the cake chill in the fridge for a couple of days before serving, which helps the flavors mix together.

Her way is simple, but it makes the cake moist, tasty, and easy to love.

Brenda Gantt’s Coconut Cake Ingredients

Here are all the ingredients you need. Some have good swaps you can use.

For the Cake:

Vegetable Shortening (½ cup): This helps the cake stay soft and fluffy for days. It keeps the crumbs light and tender. Butter works as a substitute for a richer taste.
Salted Butter (1 stick, room temp): Butter gives the cake a smooth and creamy flavor. It also adds a soft texture. Unsalted butter plus a small pinch of salt works well too.
Granulated Sugar (2 cups): Sugar sweetens the cake and keeps it moist by locking in water. Reducing it may make the cake dry, so using the full amount is best.
Large Eggs (4, room temp): Eggs hold everything together and add body to the batter. Room-temperature eggs mix evenly for better texture and volume.
Self-Rising Flour (2 cups): This flour already has baking powder and salt mixed in, which helps the cake rise evenly. A mix of all-purpose flour with baking powder and salt serves as a substitute.
Buttermilk (½ cup, whole): Buttermilk makes the cake tender and gives it a light tangy taste. Milk with a splash of vinegar works as an alternative.
Whole Milk (½ cup): Whole milk keeps the cake moist and smooth. It balances the tang from the buttermilk and helps create a soft, even crumb structure.
Vanilla Extract (1 tsp): Vanilla adds a warm, gentle aroma that ties all the flavors together. Vanilla paste or a real vanilla bean provides the same rich flavor.

For the Icing and Topping:

Sour Cream (1 pint, 16 oz): Sour cream gives the frosting a thick, creamy texture and mild tang. Full-fat sour cream delivers the smoothest icing and best consistency.
Granulated Sugar for Icing (1 cup): Sugar sweetens the sour cream frosting perfectly. It melts slowly into the cream, creating a smooth and shiny texture without graininess.
Shredded Coconut (4 cups): Coconut adds sweet flavor and chewy texture to the cake. Sweetened or unsweetened flakes, frozen or bagged, all perform well.
Whipped Topping (12 oz): This light topping makes the frosting fluffy and airy. Cool Whip blends beautifully, as does homemade whipped cream, for a soft coconut finish.

Equipment Needed

Mixing bowls – for wet and dry ingredients.
Electric mixer – for smooth, fluffy batter.
Measuring cups and spoons – for accuracy.
Four round cake pans – to make even layers.
Rubber spatula – to scrape and fold batter.
Cooling rack – helps cakes cool evenly.
Cake stand or plate – for layering and serving.
Skewers – to hold layers together (optional).

How To Make Brenda Gantt Coconut Cake at Home

Step 1 | Prepare the Pans and Oven

Preheat your oven to 350°F (175°C). Grease the bottoms and sides of four 9-inch cake pans with solid vegetable shortening. Lightly sprinkle flour into each pan, shake to coat evenly, and tap out any excess.

Step 2 | Cream Wet Ingredients

In a large mixing bowl, combine ½ cup vegetable shortening, one stick of softened butter, and two cups of sugar. Beat on medium speed until the mixture becomes light, fluffy, and smooth.

Step 3 | Add Eggs

Crack four room-temperature eggs into a separate bowl. With the mixer on low, add the eggs one at a time, blending each fully before adding the next.

Step 4 | Beat the Batter

Increase the mixer speed to high and beat the batter for five minutes. This step is key to achieving a light and airy texture for your cake.

Step 5 | Combine Dry and Wet Ingredients

Lower the mixer speed to low. Gradually add two cups of self-rising flour, mixing slowly. Pour in ½ cup buttermilk, ½ cup whole milk, and 1 teaspoon vanilla. Mix just until smooth, avoiding overmixing.

Step 6 | Bake the Layers

Evenly divide the batter among the four prepared pans. Bake in the preheated oven for 20–25 minutes. The cakes are done when a skewer inserted in the center comes out clean.

Step 7 | Cool the Cakes

Let the cakes cool in the pans for 10 minutes. Run a spatula around the edges, then turn the cakes onto wire racks to cool completely.

Step 8 | Make the Frosting

In a large bowl, combine one pint sour cream, one cup sugar, and two cups shredded coconut. Stir until fully blended and smooth.

Step 9 | Assemble the Cake

Place the first cooled cake layer on your cake plate. Spread a generous amount of sour cream frosting on top. Repeat with remaining layers. If a layer breaks, piece it together—the frosting will cover it.

Step 10 | Finish the Frosting

Mix ½ cup of sour cream frosting with the entire container of thawed whipped topping. Use this lighter frosting to cover the top and sides of the cake.

Step 11 | Add Coconut

Press the remaining two cups of shredded coconut gently onto the top and sides of the frosted cake.

Step 12 | Chill the Cake and Serve

Cover the cake and refrigerate for 2–3 days before serving for the best flavor and texture. Your homemade Brenda Gantt’s Coconut Cake is ready to enjoy.

Tips for Perfect Coconut Cake Every Time

Use Room-Temperature Ingredients: Cold ingredients don’t mix as smoothly. Let eggs, milk, and butter rest on the counter for about 30 minutes before starting.
Grease Pans Well: To prevent sticking, be generous when greasing and flouring your pans, especially if they are old.
Don’t Overmix Flour: Mix the flour in only until it disappears. Overmixing can make the cake tough.
Patching is Fine: If a cake layer breaks, don’t worry. Use the frosting to glue it back together. No one will know once it’s frosted.
Use Skewers for Stability: For a tall, layered cake, you can insert a few skewers into the assembled layers before frosting to help hold everything in place.

What Goes Well with This Coconut Cake

Brenda Gantt’s Coconut Cake pairs beautifully with simple sides and drinks.

A cold glass of milk or sweet tea balances the sweetness. Light fruit salads, like fresh pineapple or strawberries, add a nice contrast.

For coffee lovers, a warm cup of black coffee or mild roast complements the creamy coconut frosting perfectly.

This cake already perfect on its own, but serving it with something light helps round out the meal without making it too rich.

Make-Ahead and Storage Instructions

1. Make-Ahead Tips: This coconut cake actually gets better with time. It can be made two or three days ahead and kept chilled. The longer it rests, the more the frosting blends into the cake layers, creating that soft, melt-in-your-mouth texture.

2. How to Store Leftover: Keep the cake covered tightly in plastic wrap or a sealed container. Store it in the refrigerator for up to one week. Let it sit for 15 minutes at room temperature before serving for the best flavor and texture.

3. Freezing: The cake freezes very well. Slice it into portions and wrap each piece in plastic wrap, then foil. Store in a freezer-safe bag for up to two months. To serve, thaw it overnight in the fridge, and it will taste as fresh as the day it was made.

Brenda Gantt’s Coconut Cake Recipe FAQs

1. Can I bake the cake in fewer layers?

Yes, you can bake it in two thicker layers instead of four. Just adjust the baking time and make sure the center is cooked through before removing from the oven.

2. My cake layers are not flat on top. What can I do?

This is a common issue! Cakes often dome in the middle while baking. You can fix it easily. Once the cakes are cooled, take a long, serrated bread knife. Place your hand gently on top of the cake layer.

Carefully use a sawing motion with the knife to slice off the domed part, making the layer flat. This will help your cake stack neatly and not wobble.

3. The frosting seems thin. Is that normal?

Yes, the sour cream and coconut mixture will be a little thin, almost like a very thick glaze. That is how it is supposed to be. This allows it to seep into the cake.

The second frosting made with whipped topping is thicker and will stick to the sides of the cake better. Together, they create the perfect combination.

4. Can I make this into a sheet cake?

You can. Pour all the batter into a greased and floured 9×13 inch baking pan. You will need to bake it longer, probably 35 to 45 minutes. Use a skewer to check if it is done in the center.

You can frost it right in the pan. The texture might be a little different from the layered version, but it will still taste great.

5. Is sour cream necessary in the frosting?

Yes, it gives the frosting that creamy tang Brenda’s version is known for. You can use Greek yogurt as a backup, but sour cream makes the texture smoother and more traditional.

Yield: 12

Brenda Gantt’s Coconut Cake Recipe

Bake Brenda Gantt’s Coconut Cake in 2h10m. Moist layers, creamy sour cream frosting, and coconut. Perfect Southern classic dessert recipe.

Prep Time: 30 minutes

Cook Time: 1 hour 40 minutes

Additional Time: 2 days

Total Time: 2 days 2 hours 10 minutes

Ingredients

For the Cake:

Vegetable Shortening – ½ cup
Salted Butter, room temp – 1 stick (½ cup)
Granulated Sugar – 2 cups
Large Eggs, room temp – 4
Self-Rising Flour – 2 cups
Buttermilk, whole – ½ cup
Whole Milk – ½ cup
Vanilla Extract – 1 tsp

For the Icing and Topping:

Sour Cream – 1 pint (16 oz)
Granulated Sugar – 1 cup
Shredded Coconut – 4 cups
Whipped Topping – 12 oz

Instructions