Old-Fashioned Coconut Cake

by

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract (optional but recommended)
  • 1 cup whole milk
  • 2 cups sweetened shredded coconut

For the Frosting:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • ¼ cup heavy cream or whole milk (more if needed)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract (optional)
  • 2–3 cups sweetened shredded coconut, for covering the cake

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar: In a large bowl, cream the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, about 3–5 minutes.
  4. Add Eggs & Flavoring: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extract.
  5. Combine Wet & Dry: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Gently fold in the shredded coconut.
  6. Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. Make Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well. Add the vanilla and coconut extract, then the cream, one tablespoon at a time, until the frosting is light and fluffy.
  8. Assemble the Cake: Place one cake layer on a serving plate. Spread frosting over the top. Place the second layer on top and frost the top and sides of the cake. Gently press the shredded coconut onto the top and sides of the cake until fully covered.
  9. Serve: Slice and enjoy! Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.

If you’d like, I can help you adjust this for a sheet cake, cupcakes, or add tips for extra moist texture. Just say the word!

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