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
