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Old-Fashioned Coconut Cake Recipe

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4.8 from 107 reviews

This Old-Fashioned Coconut Cake is a classic Southern dessert featuring moist, tender cake layers infused with coconut flavor, and generously frosted with a rich coconut icing topped with shredded coconut for added texture and sweetness. Perfect for special occasions or a delightful treat any time.

Ingredients

Scale

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 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut

For the Coconut Icing:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 3–4 tablespoons coconut milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut (for topping)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper for easy removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl, using a mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Add eggs: Add eggs one at a time, beating well after each addition to ensure proper incorporation.
  5. Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix each addition just until combined. Stir in vanilla extract and shredded coconut gently.
  6. Bake the cake layers: Divide the batter evenly among the prepared pans and smooth the tops. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool the cakes: Allow the cake layers to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
  8. Prepare the coconut icing: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed. Add coconut milk one tablespoon at a time and vanilla extract, beating until smooth and spreadable.
  9. Assemble the cake: Place one cake layer on your serving plate. Spread a generous layer of icing on top. Repeat with the second and third layers. Cover the top and sides of the cake with the remaining icing.
  10. Decorate the cake: Press or sprinkle the shredded coconut over the entire frosted cake to cover it evenly.
  11. Chill and serve: Refrigerate the cake for at least 30 minutes before serving to allow the icing to set. Bring to room temperature before cutting for best texture.

Notes

  • For an extra moist cake, substitute buttermilk with whole milk mixed with 1 tablespoon lemon juice or vinegar.
  • Use fresh shredded coconut instead of sweetened dried coconut for a different texture and more natural flavor.
  • Store leftover cake covered in the refrigerator for up to 4 days.
  • This cake can be made a day ahead to allow flavors to meld.
  • Can be frozen for up to 2 months; thaw in refrigerator before serving.

Keywords: Old-Fashioned Coconut Cake, classic coconut cake, Southern dessert, coconut icing, layered coconut cake

Find it online: https://cookwithyana.com/old-fashioned-coconut-cake-recipe/