Indulge in the timeless charm of this old-fashioned coconut cake recipe. Moist layers of cake infused with coconut flavor and topped with creamy frosting and shredded coconut, this dessert is a delightful treat for any occasion.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup shredded coconut (sweetened)
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Frosting:
- 1 1/2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened), for topping
Instructions:
- 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 mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well incorporated. Add vanilla extract and mix until combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined. Be careful not to overmix.
- Fold in the shredded coconut until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened butter, cream cheese, and vanilla extract until smooth and creamy.
- Gradually add the powdered sugar, beating until the frosting is light and fluffy.
- Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a layer of frosting evenly over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Sprinkle the top of the cake with shredded coconut, pressing gently to adhere.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
- Slice and serve this old-fashioned coconut cake and enjoy every nostalgic bite!
