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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
Cook Time:30 minutes
Total Time:2 hours

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