Old Fashioned Coconut Cake
Discover the nostalgic charm of this Old-Fashioned Coconut Cake, a timeless dessert that’s perfect for any occasion. Featuring a tender, moist crumb infused with creamy coconut milk and sweetened shredded coconut, this cake offers layers of tropical decadence with every bite. The luscious cream cheese frosting adds just the right amount of tangy sweetness, while a blanket of shredded coconut brings texture and visual appeal to the finished masterpiece. Easy-to-follow steps and wholesome, everyday ingredients make this classic coconut cake recipe ideal for beginner and seasoned bakers alike. Perfect for family gatherings, birthdays, or holiday celebrations, this show-stopping dessert is sure to become a cherished favorite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Coconut milk
- 2 cups Sweetened shredded coconut
- 8 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 cup Additional shredded coconut for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and slowly add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Fold in the 2 cups of sweetened shredded coconut gently with a spatula.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and powdered sugar together on medium speed until smooth and creamy, about 1–2 minutes.
Add the heavy cream and beat until the frosting is fluffy and holds stiff peaks, about 1–2 minutes.
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
Place the second cake layer on top, spread more frosting, and repeat with the final layer.
Frost the sides of the cake evenly, then press shredded coconut gently onto the sides and top for decoration.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice, serve, and enjoy your old-fashioned coconut cake!
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 79.8 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
