If you’re searching for a show-stopping treat that delivers both nostalgia and irresistibly moist, coconutty layers, look no further than Decadent Old-Fashioned Coconut Cake. This Southern charmer combines silky crumb, dreamy coconut buttercream, and billows of sweet coconut flakes in every bite. It’s a cake that feels like a celebration whether you’re sharing it on a holiday table or just brightening a regular afternoon. With classic ingredients and a touch of coconut extract, this recipe will have your kitchen smelling like a bakery and your guests asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
The building blocks for this Decadent Old-Fashioned Coconut Cake are simple pantry and fridge staples, yet each one brings its own layer of flavor and texture. As you gather your ingredients, remember that using them at the right temperature and quality makes all the difference for a truly memorable cake.
- All-purpose flour: Provides the perfect structure for a tender crumb that holds up to generous layers of frosting.
- Baking powder: Ensures the cake rises up fluffy and light, every single time.
- Salt: Gives balance and amplifies the sweet and nutty flavors.
- Unsalted butter (softened): Adds richness—make sure it’s at room temperature for best creaming.
- Granulated sugar: Sweetens and helps create that classic golden crust.
- Large eggs (room temperature): Bring moisture, color, and extra richness to the batter.
- Vanilla extract: Adds warmth and depth, complementing the tropical coconut taste.
- Coconut extract: The secret weapon for turning ordinary cake into a coconut lover’s dream.
- Whole milk (room temperature): Makes for a soft, moist cake crumb—don’t substitute with low-fat!
- Sweetened shredded coconut: Folds into the batter for texture and flavor in every bite.
- For the frosting: Another cup of unsalted butter (softened) will whip up fluffy and light, for that bakery-style finish.
- Powdered sugar: Sifts into the frosting for pillowy sweetness and an ultra-creamy texture.
- Heavy cream: Gives the frosting extra body and a lush, spreadable consistency.
- More vanilla and coconut extracts: Infuse the frosting with layered, aromatic complexity.
- Sweetened shredded coconut (for garnish): Pressed all over for that irresistible, snowy finish that just begs to be sliced.
How to Make Decadent Old-Fashioned Coconut Cake
Step 1: Get the Oven and Pans Ready
Start by preheating your oven to 350°F (175°C). There is truly no substitute for a well-prepared pan, so grease and flour three 8-inch round cake pans thoroughly. This step is what keeps those gorgeous layers from sticking, ensuring your Decadent Old-Fashioned Coconut Cake pops out perfectly for stacking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. This isn’t just to combine—they’ll be evenly dispersed and ready to support the delicious lift you want in your layers. Whisking also aerates the flour just a bit, helping with the cake’s final texture.
Step 3: Cream Butter and Sugar
It’s time for the magic of creaming. In a large bowl (or stand mixer), beat the softened butter with the sugar until light and fluffy. This usually takes 3–4 minutes and results in a pale, beautiful base that captures air and brings unbeatable softness to your Decadent Old-Fashioned Coconut Cake.
Step 4: Add Eggs and Flavorings
One at a time, add in the eggs, mixing well after each to ensure the batter stays smooth and emulsified. Once all are in, blend in both the vanilla and coconut extracts—this is how those warm, tropical flavors start layering in.
Step 5: Alternate Flour and Milk
Alternately add your dry mixture and the whole milk, starting and ending with flour. This sequence keeps the batter tender. Mix only until just combined, as overmixing can take away the cake’s delicate crumb. If the batter looks slightly lumpy, that’s a good sign!
Step 6: Fold in Shredded Coconut
Gently fold in one cup of sweetened shredded coconut with a spatula. You’ll see lovely specks throughout the batter, promising a burst of coconut in every forkful.
Step 7: Bake the Layers
Divide the batter evenly among your three prepared pans and smooth the tops with a spatula. Slide them into the oven and bake for 25–30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, and the kitchen smells absolutely heavenly.
Step 8: Cool the Cakes
Let the layers cool in their pans for 10 minutes before gently turning them out onto wire racks to cool completely. Patience is key here! Frosting warm cakes is a recipe for melting—let them cool thoroughly for picture-perfect assembly.
Step 9: Whip Up the Coconut Frosting
In a clean bowl, beat softened butter until creamy and smooth. Gradually add the powdered sugar, then the heavy cream, vanilla, and coconut extracts, beating until the frosting becomes light and fluffy. This is the moment when the kitchen starts truly smelling like a dream bakery.
Step 10: Frost and Garnish the Cake
Carefully frost each cake layer, stack them tall, and spread frosting generously all over the sides and top. Take a deep breath—now comes the fun part! Gently press the remaining sweetened shredded coconut all over the outside of the cake to create a snowy, festive finish. Chill the cake slightly before slicing to get those neat, satisfying cuts.
How to Serve Decadent Old-Fashioned Coconut Cake
Garnishes
For a true coconut lover’s experience, crown your cake with extra toasted coconut flakes or scatter on a few edible flowers for a charming vintage touch. Even a sprinkle of white chocolate curls or a handful of bright berries will elevate your Decadent Old-Fashioned Coconut Cake from delightful to unforgettable.
Side Dishes
With such a rich dessert, keep accompaniments light. Try a simple plate of fresh berries, tangy lemon or pineapple sorbet, or even a scoop of vanilla bean ice cream for contrast. Coffee, black tea, or a crisp sparkling lemonade all pair nicely, cutting through the sweet, buttery layers.
Creative Ways to Present
Show off those beautiful snow-white layers by slicing the cake at the table or setting it atop a vintage cake stand. For parties, consider serving as petite cake squares or individual trifle parfaits layered with whipped cream and fresh fruit. The Decadent Old-Fashioned Coconut Cake is versatile—dress it up or down to match your mood and menu.
Make Ahead and Storage
Storing Leftovers
Cover your Decadent Old-Fashioned Coconut Cake with plastic wrap or store slices in an airtight container. It will keep deliciously in the refrigerator for up to four days. Bring to room temperature before serving so the frosting and cake return to their most luscious, soft texture.
Freezing
To freeze, wrap unfrosted cake layers separately in plastic and foil, then freeze for up to two months. For a finished cake, pop uncovered in the freezer until just firm, then wrap carefully. Thaw overnight in the fridge and bring to room temperature before enjoying—your Decadent Old-Fashioned Coconut Cake will taste just as fresh as the day you made it.
Reheating
While this cake is best enjoyed at room temperature, you can microwave individual slices for 5–10 seconds to soften chilled cake. Overheating can melt the frosting, so just a gentle warm-up is all you need to bring back that freshly-baked tenderness.
FAQs
Can I use unsweetened coconut instead of sweetened?
You can swap in unsweetened shredded coconut if you prefer a less sweet cake. Just know that the recipe’s traditional flavor and texture rely on the sweetened kind, so the result may be a bit drier and less classic to the Decadent Old-Fashioned Coconut Cake experience.
Can I bake this cake as a sheet cake instead of layers?
Absolutely! Pour the batter into a greased and floured 9×13-inch pan and bake at 350°F (175°C) for approximately 35–40 minutes. It’s a great option if you want easy slicing and serving—just keep an eye on the center for doneness.
Do I have to use coconut extract?
Coconut extract is what really elevates this cake from good to extraordinary. If you skip it, your Decadent Old-Fashioned Coconut Cake will still be tasty, but it won’t have that unmistakable coconut-forward aroma and flavor that makes it so beloved.
How can I make this cake extra moist?
One little trick: before stacking and frosting, brush each cooled cake layer lightly with coconut milk. It adds even more tropical flavor and locks in moisture, giving your cake that melt-in-your-mouth quality every time.
Can I make this cake gluten-free?
Yes, you can substitute a high-quality 1:1 gluten-free baking flour for the all-purpose flour. Check all other ingredients for gluten content, and you’ll still have a Decadent Old-Fashioned Coconut Cake that’s beautifully fluffy and crowd-pleasing.
Final Thoughts
Few desserts capture nostalgic Southern comfort and celebratory flair quite like Decadent Old-Fashioned Coconut Cake. Whether you’re baking for a holiday, special occasion, or just to treat yourself, this cake promises smiles at every table. Gather your ingredients and share a slice of coconut-laced happiness with the ones you love!
Print
Decadent Old-Fashioned Coconut Cake Recipe
- Total Time: 1 hour (plus cooling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the rich, nostalgic flavors of this Decadent Old-Fashioned Coconut Cake. Moist layers of coconut-infused cake frosted with a creamy coconut buttercream and topped with more shredded coconut – a true Southern dessert delight.
Ingredients
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 (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup whole milk (room temperature)
- 1 cup sweetened shredded coconut
Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 cups sweetened shredded coconut (for garnish)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, vanilla, and coconut extracts.
- Combine: Alternate adding the flour mixture and milk to the wet ingredients, mixing until just combined. Fold in shredded coconut.
- Bake: Divide batter between pans and bake for 25–30 minutes. Cool before frosting.
- Make frosting: Beat butter, add powdered sugar, cream, and extracts. Frost layers and cake, then coat with shredded coconut.
Notes
- For extra moisture, brush cake layers with coconut milk before frosting.
- This cake stores well covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 48g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
