Old Fashioned Coconut Cake

Old Fashioned Coconut Cake Recipe

Description

This old-fashioned coconut cake is a moist, tender vanilla cake layered with fluffy coconut frosting and coated in sweet shredded coconut. It’s a true Southern classic perfect for Easter, holidays, or any special gathering. The combination of rich buttery flavor and light, tropical coconut makes it an unforgettable dessert.

Ingredients

For the Cake:

• 2 ½ cups (300g) cake flour

• 2 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (230g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract (optional, for deeper flavor)

• 1 cup (240ml) canned coconut milk (unsweetened)

• ½ cup (120ml) buttermilk, room temperature

For the Frosting:

• 1 cup (230g) unsalted butter, softened

• 4 cups (480g) powdered sugar, sifted

• ½ cup (120ml) coconut milk (or heavy cream)

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract (optional)

For Assembly:

• 3 cups (240g) sweetened shredded coconut

Instructions

1. Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans) and line the bottoms with parchment paper.

2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, cream butter and sugar together with a hand mixer or stand mixer on medium speed until light and fluffy (about 3 minutes).

4. Beat in eggs one at a time, then add vanilla and coconut extract.

5. Reduce speed to low and alternately add the dry ingredients and the coconut milk/buttermilk mixture, starting and ending with the dry ingredients. Mix until just combined do not overmix.

2. Bake the Cake

6. Divide the batter evenly among the prepared pans and smooth the tops.

7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

8. Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.

3. Make the Frosting

9. In a large mixing bowl, beat softened butter until creamy (about 1 minute).

10. Gradually add powdered sugar, 1 cup at a time, alternating with coconut milk, and beat until smooth and fluffy.

11. Add vanilla and coconut extract, mixing until well combined.

4. Assemble the Cake

12. Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top, then sprinkle with shredded coconut.

13. Repeat with the second layer and top with the third.

14. Frost the top and sides of the cake, then gently press shredded coconut all over until completely coated.

5. Chill and Serve

15. For the best texture and flavor, chill the cake for at least 30 minutes before slicing.

Equipment Needed

• Mixing bowls

• Measuring cups and spoons or digital kitchen scale

• Hand mixer or stand mixer

• Whisk and spatula

• Three 8-inch (or two 9-inch) cake pans

• Parchment paper

• Cooling rack

• Cake stand or serving plate

Time Required

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Cooling & Assembly Time: 1 hour

• Total Time: 2 hours

Serving Size

• Serves 12–14 slices

Old Fashioned Coconut Cake

This old-fashioned coconut cake is a moist, tender vanilla cake layered with fluffy coconut frosting and coated in sweet shredded coconut. It’s a true Southern classic perfect for Easter, holidays, or any special gathering. The combination of rich buttery flavor and light, tropical coconut makes it an unforgettable dessert.

Print Recipe

Prep Time:30 minutes mins

Cook Time:30 minutes mins

Total Time:2 hours hrs

Equipment

• Mixing bowls
• Measuring cups and spoons or digital kitchen scale
• Hand mixer or stand mixer
• Whisk and spatula
• Three 8-inch (or two 9-inch) cake pans
• Parchment paper
• Cooling rack
• Cake stand or serving plate

Ingredients

• For the Cake:
• 2 ½ cups 300g cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup 230g unsalted butter, softened
• 2 cups 400g granulated sugar
• 4 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract optional, for deeper flavor
• 1 cup 240ml canned coconut milk (unsweetened)
• ½ cup 120ml buttermilk, room temperature
• For the Frosting:
• 1 cup 230g unsalted butter, softened
• 4 cups 480g powdered sugar, sifted
• ½ cup 120ml coconut milk (or heavy cream)
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract optional
• For Assembly:
• 3 cups 240g sweetened shredded coconut

Instructions

• Prepare the Cake Layers
• Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans) and line the bottoms with parchment paper.
• In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
• In a large mixing bowl, cream butter and sugar together with a hand mixer or stand mixer on medium speed until light and fluffy (about 3 minutes).
• Beat in eggs one at a time, then add vanilla and coconut extract.
• Reduce speed to low and alternately add the dry ingredients and the coconut milk/buttermilk mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
• Bake the Cake
• Divide the batter evenly among the prepared pans and smooth the tops.
• Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
• Make the Frosting
• In a large mixing bowl, beat softened butter until creamy (about 1 minute).
• Gradually add powdered sugar, 1 cup at a time, alternating with coconut milk, and beat until smooth and fluffy.
• Add vanilla and coconut extract, mixing until well combined.
• Assemble the Cake
• Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top, then sprinkle with shredded coconut.
• Repeat with the second layer, and top with the third.
• Frost the top and sides of the cake, then gently press shredded coconut all over until completely coated.
• Chill and Serve
• For the best texture and flavor, chill the cake for at least 30 minutes before slicing.

Servings: 14 slices

10 FAQs About Old Fashioned Coconut Cake

1. Can I use all-purpose flour instead of cake flour?

Yes, but cake flour makes the cake lighter and more tender. If substituting, measure 2 ½ cups all-purpose flour, remove 5 tablespoons, and replace with 5 tablespoons cornstarch.

2. Do I have to use coconut extract?

No it’s optional, but it boosts the coconut flavor. Without it, the flavor will be more subtle.

3. Can I make this cake ahead of time?

Yes! You can bake the cake layers up to 2 days in advance, wrap them well in plastic wrap, and store at room temperature or refrigerate until ready to frost.

4. Can I use fresh coconut instead of shredded sweetened coconut?

Yes, but fresh coconut is less sweet, so you may want to lightly sweeten it before adding.

5. Can I make it as a sheet cake instead of a layer cake?

Yes bake in a 9×13-inch pan for 35–40 minutes, then frost and top with coconut.

6. Why is my cake dense instead of fluffy?

Overmixing the batter or using too much flour can cause density. Be sure to measure flour correctly and mix only until combined.

7. Can I make the frosting with cream cheese instead of butter?

Yes replace half or all of the butter with cream cheese for a tangier frosting.

8. What if I don’t have canned coconut milk?

You can use whole milk, but the coconut flavor will be milder. Adding extra coconut extract can help.

9. Can I frost the cake while it’s still warm?

No cool layers completely before frosting to prevent melting and sliding.

10. Can I decorate with toasted coconut?

Yes toast the shredded coconut in the oven at 325°F (163°C) for 5–7 minutes for a golden, nutty topping.

How To Store Old Fashioned Coconut Cake

Room Temperature:

• Store covered at room temperature for up to 2 days if your kitchen is cool.

• Use a cake dome or airtight container to keep it fresh.

Refrigerator:

• Store in an airtight container for up to 5 days.

• Let slices come to room temperature before serving for best texture.

Freezer:

• Freeze unfrosted cake layers tightly wrapped in plastic and foil for up to 3 months.

• For a frosted cake, freeze uncovered until firm, then wrap and store for up to 2 months.

• Thaw in the refrigerator overnight, then bring to room temperature before serving.