Old-Fashioned Coconut Cake Recipe

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.


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


  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, until well incorporated. Add vanilla extract and mix until combined.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. 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.
  6. Fold in the shredded coconut until evenly distributed throughout the batter.
  7. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  10. 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.
  11. Gradually add the powdered sugar, beating until the frosting is light and fluffy.
  12. 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.
  13. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  14. Sprinkle the top of the cake with shredded coconut, pressing gently to adhere.
  15. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
  16. Slice and serve this old-fashioned coconut cake and enjoy every nostalgic bite!

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