Description
This Decadent Old-Fashioned Coconut Cake is a moist and flavorful layered cake that features rich coconut milk in the batter and a creamy coconut buttercream frosting. Topped with sweet shredded coconut, this classic dessert is perfect for gatherings and celebrations, delivering a tender crumb and lush tropical flavor in every bite.
Ingredients
Scale
Cake Ingredients
- 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
Frosting Ingredients
- 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
- 2 cups (200 g) sweetened shredded coconut
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or alternatively line them with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, which typically takes about 3 to 4 minutes.
- Add Eggs and Extracts: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition. Then add the vanilla and coconut extracts, blending until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and buttermilk. Begin and end with the dry ingredients, mixing just until everything is combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar while continuing to beat. Mix in the coconut milk, vanilla extract, and coconut extract until the frosting is smooth, fluffy, and spreadable.
- Assemble and Frost: Layer the cooled cakes with frosting between each layer. Then spread frosting over the top and sides of the entire cake evenly.
- Add Shredded Coconut: Press the sweetened shredded coconut onto the sides and top of the frosted cake to decorate and enhance the coconut flavor.
- Chill Before Serving: Refrigerate the finished cake for at least one hour to set the frosting and make slicing easier before serving.
Notes
- Ensure butter and eggs are at room temperature for better mixing and a lighter cake texture.
- Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
- The cake can be stored covered in the refrigerator for up to 3 days.
- For a more intense coconut flavor, toast some of the shredded coconut before pressing it onto the cake.
- If buttermilk is unavailable, you can substitute with a mixture of milk and lemon juice or vinegar.
