Amazing Old-Fashioned Coconut Cake Recipe
Introduction
This amazing old-fashioned coconut cake delivers everything you love about a classic homemade dessert. Fluffy, tender layers paired with creamy coconut buttercream create a moist and perfectly sweet treat. Rich, authentic coconut flavor shines through in every bite, bringing back cherished memories with its timeless appeal.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 1 ¼ cups coconut milk
- ½ cup sweetened shredded coconut
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 3-4 tbsp coconut milk (for frosting)
- 1 ½ cups sweetened shredded coconut (for decorating)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
- Alternately add flour mixture and coconut milk to butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in shredded coconut gently.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat butter until creamy. Gradually add powdered sugar, then coconut milk one tablespoon at a time until desired consistency is reached.
- Frost cooled cake layers and cover with shredded coconut.
Pro Tips & Notes
- Room Temperature Ingredients: Ensure butter, eggs, and coconut milk are at room temperature for optimal mixing and texture.
- Coconut Toast Option: Toast half the shredded coconut for decorating to add depth and visual appeal.
- Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- Flour Prep: Dust cake pans with flour instead of using parchment paper for better release.
Nutrition Facts (per serving)
- Calories: 580
- Protein: 4g
- Carbohydrates: 78g
- Fat: 28g
- Saturated Fat: 19g
- Cholesterol: 95mg
- Sodium: 180mg
- Sugar: 58g
Frequently Asked Questions
- Q: Can I use coconut flour instead? A: No, coconut flour absorbs much more liquid and will result in a dry, dense cake. Stick with all-purpose flour.
- Q: How do I prevent my cake from drying out? A: Don't overbake - check at 25 minutes. Also ensure all ingredients are properly measured.
- Q: Can I make this cake ahead of time? A: Yes, bake layers up to 2 days in advance and store tightly wrapped. Frost day of serving for best results.
- Q: What if I don't have coconut extract? A: You can omit it, but the coconut flavor will be less pronounced. Add an extra teaspoon of vanilla instead.