This Old Fashioned Coconut Cake is a classic Southern dessert that’s rich, moist, and loaded with coconut flavor. It’s the perfect cake for special occasions, holidays, or just when you’re craving a delicious homemade treat. Made with tender layers of vanilla cake infused with coconut milk and topped with a luscious coconut frosting and shredded coconut, this cake is a showstopper. The balance of sweetness, creamy texture, and coconut goodness makes it a favorite among coconut lovers.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 tablespoons coconut milk
For the Topping:
- 2 cups sweetened shredded coconut (toasted or untoasted)
Instructions:
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the shredded coconut gently.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Step 3: Make the Frosting
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract, coconut extract, and coconut milk, mixing until smooth and fluffy.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake evenly.
- Gently press the shredded coconut onto the frosting, covering the entire cake.
Step 5: Serve and Enjoy!
- Refrigerate the cake for at least 30 minutes before slicing to help the frosting set.
- Slice and serve with a cup of coffee or tea for the perfect dessert experience.
Serving Size & Calories:
- Servings: 12 slices
- Calories per slice: Approximately 450–500 kcal
This Old Fashioned Coconut Cake is a nostalgic, homemade dessert that will transport you back to family gatherings and special celebrations. Enjoy!