Decadent Old-Fashioned Coconut Cake

This Decadent Old-Fashioned Coconut Cake is the epitome of indulgence. With its moist, fluffy layers, rich coconut flavor, and a snowy coconut flake topping, it’s a dessert that never fails to impress. Perfect for holidays, birthdays, or whenever a tropical-inspired treat is in order!

Why You’ll Love This Recipe

It’s a true classic with a rich, nostalgic flavor.

The combination of coconut milk and coconut extract ensures a deeply coconut-infused taste.

The soft and tender cake layers are perfectly complemented by the creamy, buttery frosting.

It’s versatile – you can customize it with toasted coconut or fruity fillings.

This cake looks stunning, making it an excellent choice for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

3 cups (375 g) all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (230 g) unsalted butter, softened

2 cups (400 g) granulated sugar

4 large eggs

1 cup (240 ml) coconut milk

1/2 cup (120 ml) buttermilk

1 tsp vanilla extract

1 tsp coconut extract

For the Frosting:

1 cup (230 g) unsalted butter, softened

4 cups (500 g) powdered sugar

1/4 cup (60 ml) coconut milk

1 tsp vanilla extract

1 tsp coconut extract

For Assembly:

2 cups (200 g) sweetened shredded coconut

Directions

Preheat the Oven:
Preheat to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.

Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream the Butter and Sugar:
Beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.

Add Eggs and Extracts:
Beat in the eggs one at a time, followed by the vanilla and coconut extracts.

Incorporate Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and buttermilk. Begin and end with the dry ingredients, mixing just until combined.

Bake the Cake:
Divide the batter evenly among 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 transfer to a wire rack to cool completely.

Prepare the Frosting:
Beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the coconut milk, vanilla extract, and coconut extract until smooth and fluffy.

Assemble the Cake:
Place one cake layer on a serving plate and spread a generous layer of frosting on top. Repeat with the second and third layers, frosting the sides and top.

Decorate with Coconut:
Press the shredded coconut onto the sides and top of the cake for a beautiful finish.

Chill and Serve:
Refrigerate the cake for at least an hour before serving. Serve chilled or at room temperature.

Servings and Timing

Servings: 12-16 slices

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes (plus chilling time)

Variations

Toasted Coconut: Toast the shredded coconut for a nutty flavor and crunchy texture.

Fruity Fillings: Add pineapple preserves or lemon curd between the layers for a burst of flavor.

Alternative Milks: Substitute almond milk or oat milk for coconut milk if needed.

Gluten-Free: Use a gluten-free all-purpose flour blend.

Mini Cakes: Bake as cupcakes or mini layer cakes for individual servings.

Storage/Reheating

Refrigerator: Store the cake in an airtight container in the fridge for up to 5 days.

Freezer: Freeze the frosted cake (or unfrosted layers) for up to 3 months. Thaw in the fridge overnight before serving.

Reheating: Allow refrigerated cake to sit at room temperature for 30 minutes before serving.

Related Recipes:

• Decadent Caramel Cake
• Coconut Flour Cookies
• Gooey Chocolate Peanut Butter Cake

FAQs

How do I keep the cake layers moist?

Using a combination of coconut milk and buttermilk helps keep the cake moist. Avoid overbaking, and ensure accurate measurements.

Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead and freeze them for up to a month. Frost and assemble the cake on the day of serving.

Can I use unsweetened coconut instead of sweetened?

Yes, but the cake will be less sweet. Consider adding a little extra sugar to the frosting if needed.

How do I toast the coconut?

Spread the coconut on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally.

What’s the best way to cut this cake neatly?

Use a sharp serrated knife and wipe it clean between cuts for smooth slices.

Conclusion

This old-fashioned coconut cake is a show-stopping dessert that’s as beautiful as it is delicious. Whether for a birthday, holiday, or just because, I find its rich, tropical flavor and fluffy texture irresistible. Try it once, and it might just become a cherished favorite in your kitchen.

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