Ingredients
Honey Butter Cake
- 3 cups (360 g) all-purpose flour (spooned and leveled)
- 2½ teaspoons baking powder
- ½ teaspoon fine salt
- 1 cup (227 g) unsalted butter, softened
- 1¾ cups (350 g) granulated sugar
- ¼ cup (85 g) pure honey
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) full-fat buttermilk, room temperature
- 2 tablespoons neutral vegetable oil (optional, for extra moisture)
Coconut Cream Filling
- 8 oz (226 g) cream cheese, softened
- 1 cup coconut cream, chilled
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped heavy cream
- 1 cup sweetened shredded coconut
Honey Butter Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3 tablespoons honey
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Decoration
- toasted shredded coconut
- honey drizzle
- buttercream rosettes
- white chocolate curls
- edible flowers (optional)
Instructions
Step 1
Preheat the oven to 350°F (175°C).
Grease three 8-inch cake pans, line the bottoms with parchment paper, and lightly flour the sides.
Step 2
Whisk together the flour, baking powder, and salt.
Set aside.
Step 3
Beat the softened butter for 2 minutes.
Gradually add the sugar and beat for another 4–5 minutes until very pale and fluffy.
Mix in the honey.
Step 4
Add the eggs one at a time.
Beat well after each addition.
Mix in the vanilla extract.
Step 5
Alternate adding:
- flour mixture
- buttermilk
Begin and finish with the flour mixture.
Mix only until incorporated.
(Optional: fold in the vegetable oil at the end.)
Step 6
Divide the batter evenly among the prepared pans.
Bake 28–30 minutes.
The cakes are done when:
- lightly golden
- spring back when touched
- toothpick comes out clean
Cool 10 minutes in pans.
Transfer to wire racks until completely cool.
Step 7
Prepare the filling.
Beat together:
- cream cheese
- coconut cream
- powdered sugar
- vanilla
Fold in:
- whipped cream
- shredded coconut
Chill 20 minutes if necessary.
Step 8
Prepare the frosting.
Beat butter until creamy.
Gradually add powdered sugar.
Mix in:
- honey
- heavy cream
- vanilla
- salt
Beat another 4 minutes.
Step 9
Assemble.
Layer cake → filling → cake → filling → cake.
Apply a thin crumb coat.
Chill 20 minutes.
Finish frosting.
Step 10
Decorate with
- toasted coconut
- buttercream rosettes
- white chocolate curls
- honey drizzle
Chill 30 minutes before serving.
Notes
✔ Bring every refrigerated ingredient to room temperature.
✔ Spoon and level the flour instead of scooping.
✔ Do not overmix after adding flour.
✔ Chill the filling if it becomes too soft.
✔ Chill the crumb coat before the final frosting.
✔ Toast coconut at 325°F (160°C) for 5–8 minutes, stirring every 2 minutes.
✔ Refrigerating the cake for 30 minutes before slicing gives cleaner layers.
✔ A kitchen scale provides the most accurate results.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian