Stock Yard Restaurant Coconut Cake Recipe
Stock Yard Restaurant’s Coconut Cake is a decadent, moist dessert layered with rich coconut flavor and creamy frosting, offering a perfect blend of sweetness and texture.
Make our Stock Yard Restaurant Coconut Cake Recipe at home. With our Secret Restaurant Recipe your Coconut Cake will taste just like Stock Yard Restaurant.
Photo by stu_spivack
Stock Yard Restaurant Coconut Cake
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Coconut Cake
Coconut Cake is a beloved dessert, particularly popular in the Southern United States, known for its light, fluffy texture and tropical coconut flavor. The cake’s origins are closely tied to the history of the coconut itself, which became more widely available in the U.S. in the late 19th century. As coconut imports increased, especially from the Caribbean and Southeast Asia, its use in American baking soared, particularly in Southern cuisine, where its tropical flavor contrasted well with rich, buttery cakes.
By the early 20th century, coconut cake became a staple of Southern holiday celebrations, often served at Easter and Christmas. Its popularity in the South is attributed to the region’s affinity for layered cakes and the availability of fresh coconuts in the market, which allowed home cooks to create elaborate, show-stopping desserts. Traditionally, coconut cake features several layers of sponge or butter cake, coated in a rich, creamy frosting and topped with shredded or flaked coconut, which adds texture and visual appeal.
Over time, coconut cake spread beyond the South, finding a place on menus across the U.S. and beyond. While recipes vary, with some incorporating lemon curd, cream cheese frosting, or even pineapple for a tropical twist, the essential element remains the delicate balance of sweetness and the distinctive coconut flavor. Its combination of lightness and richness has made coconut cake a favorite dessert for special occasions, and it continues to be a crowd-pleaser for those who enjoy a taste of the tropics.
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Stock Yard Restaurant Coconut Cake Recipe
Stock Yard Restaurant's Coconut Cake is a decadent, moist dessert layered with rich coconut flavor and creamy frosting, offering a perfect blend of sweetness and texture. Make our Stock Yard Restaurant Coconut Cake Recipe at home. With our Secret Restaurant Recipe your Coconut Cake will taste just like Stock Yard Restaurant.
Yield: 1 Cake
Ingredients
- 2 1/3 cups Cake Flour
- 2 1/4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Butter
- 1 1/2 cups Sugar
- 3 Eggs
- 2/3 cup Milk
- 1 teaspoon Vanilla Extract
- Stock Yard Restaurant Coconut Frosting (See the Recipe Box below for this Recipe)
Instructions
- Preheat oven to 350°F.
- Grease and flour two 9-inch cake pans.
- In a medium bowl sift the flour, baking powder and salt. Set aside.
- In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well between each addition.
- Add flour mixture alternately with the milk, beating well.
- Add the vanilla and mix.
- Pour batter into prepared pans.
- Place in preheated oven. Bake 25 to 30 minutes.
- Remove from oven when done and allow to cool completely before frosting. (Cake layers can be split when cooled, If desired.)
- Prepare Stock Yard Restaurant Coconut Frosting according to the recipe in the Recipe Box below.
- Spread the bottom layer of the cake with prepared frosting and sprinkle with coconut.
- Place the top layer on bottom and spread sides with remaining frosting.
- Sprinkle with coconut.
Stock Yard Restaurant Coconut Cake
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Stock Yard Restaurant Coconut Frosting Recipe
Ingredients
- 2 cups non-dairy Whipped Topping
- 2 1/2 cups Confectioners' Sugar
- 1 1/2 cups shredded Coconut
Instructions
- In a medium bowl, combine whipped topping and sugar. Mix well.
- Reserve shredded coconut to use in recipe above.
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Photo of “coconut cake” is by stu_spivack and is used by permission under the Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Thank you, Stu. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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