Old-Fashioned Coconut Cake

There’s something undeniably charming about an Old-Fashioned Coconut Cake. With its layers of fluffy, moist cake infused with the rich flavor of coconut and topped with a luscious coconut frosting, this dessert takes you back to simpler times. It’s the kind of cake that makes you feel at home, perfect for celebrations or even just an afternoon treat with your favorite cup of tea. Whether you’re a coconut lover or just looking for a new showstopper to grace your dessert table, this recipe will surely become a favorite. Let’s dive into the details of creating this delightful cake!

Why Cooks Rave About It

The Old-Fashioned Coconut Cake has earned its reputation for a reason. Here are a few reasons why cooks can’t stop raving about this recipe:

• Layered Delight: The multiple layers of cake create a stunning visual that impresses any guest.
• Rich Coconut Flavor: The combination of coconut milk and toasted coconut brings a depth of flavor that is simply irresistible.
• Versatile Occasion: Perfect for birthdays, holidays, or as a sweet treat just because!
• Easy to Customize: You can easily modify the recipe to include different extracts or flavors if coconut isn’t your thing.

What We’re Using

Creating the perfect Old-Fashioned Coconut Cake requires a few key ingredients that work together to produce a moist and flavorful dessert. Here’s what you’ll need:

• 3 cups (384g) cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup (227g) unsalted butter, room temperature
• 1 ¾ cups (297g) granulated sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup (301g) unsweetened coconut milk
• 4 to 5 cups (454 to 568g) powdered sugar
• 4 tablespoons (60g) coconut milk
• 1 teaspoon coconut extract for frosting
• 1 cup (60g) large flake coconut, toasted

Gear Checklist

Before you start baking, gather your kitchen essentials to ensure a smooth process. Here’s what you’ll need:

• Mixing Bowls: For combining your dry and wet ingredients.
• Electric Mixer: A stand or hand mixer will make whipping the butter and sugar a breeze.
• Cake Pans: Two round 9-inch cake pans for baking the layers.
• Rubber Spatula: For scraping the sides of the bowls and folding in ingredients.
• Cooling Rack: To cool the cakes completely before frosting.
• Measuring Cups and Spoons: Accurate measurements are key to baking success.

The Method for Old-Fashioned Coconut Cake

Now that you have everything ready, let’s get started on making this Old-Fashioned Coconut Cake!

Step 1: Prepare Your Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake layers come out easily.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt. Set this mixture aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.

Step 4: Add Egg Yolks and Extracts

Add the egg yolks, vanilla extract, and coconut extract to the butter mixture. Mix until well combined.

Step 5: Alternate Adding Dry Ingredients and Coconut Milk

Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Mix until just combined; be careful not to over-mix.

Step 6: Whip Egg Whites

In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until no white streaks remain.

Step 7: Bake the Cake Layers

Divide the batter evenly between the prepared cake pans. 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 before transferring them to a cooling rack.

Step 8: Make the Frosting

In a large mixing bowl, beat the remaining unsalted butter until creamy. Gradually add the powdered sugar and mix until smooth. Pour in the coconut milk and add the coconut extract. Beat until the frosting is light and fluffy.

Step 9: Toast the Coconut

In a dry skillet over medium heat, toast the large flake coconut until golden brown, stirring frequently to avoid burning. Remove from heat and set aside.

Step 10: Assemble the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. Sprinkle the toasted coconut over the frosting for a beautiful finish.

Step 11: Chill and Serve

For best results, let the cake chill in the refrigerator for about 30 minutes. This allows the frosting to set nicely. Slice and serve your Old-Fashioned Coconut Cake to delighted friends and family!

Better Choices & Swaps

If you want to tweak the recipe or need to substitute certain ingredients, here are some options:

• Gluten-Free: Use a gluten-free cake flour blend to make this cake gluten-free.
• Butter Substitutes: For a dairy-free option, consider using coconut oil or a dairy-free butter alternative.
• Sugar Alternatives: You can use coconut sugar or a sugar alternative for a lower glycemic index cake.
• Milk Alternatives: Almond milk or oat milk can be used instead of coconut milk for a different flavor profile.

Missteps & Fixes

Even the best bakers can encounter challenges. Here are some common missteps and how to fix them:

• Dense Cake: This might happen if the batter is over-mixed. Always mix until just combined.
• Dry Cake: If your cake turns out dry, it could be that it was baked too long. Keep an eye on the time and do the toothpick test!
• Cake Sticking to Pans: Ensure you grease and flour your pans well, or use parchment paper for easy removal.
• Frosting Too Runny: If your frosting is too thin, add more powdered sugar until you achieve the desired consistency.

Meal Prep & Storage Notes

To make your baking experience even smoother, here are some meal prep and storage tips:

You can prepare the cake layers a day in advance. Once they are cooled, wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made ahead of time; just keep it in an airtight container in the fridge. When you’re ready to serve, frost the cake and enjoy! For storage, keep the cake covered at room temperature for up to three days or refrigerate for up to a week. If you want to keep it longer, consider freezing the layers and frosting separately.

Troubleshooting Q&A

Why did my cake sink in the middle?

A sinking cake is often a result of underbaking or too much leavening agent. Ensure your oven temperature is accurate and check the cake for doneness with a toothpick before removing it from the oven.

Can I use sweetened coconut instead of unsweetened?

Yes, you can use sweetened coconut, but be aware that it will add extra sweetness to your frosting and cake. Adjust the sugar content in the frosting accordingly.

How can I make my cake more coconut-flavored?

To enhance the coconut flavor, consider adding more coconut extract or even folding in some shredded coconut into the batter before baking.

What can I do if my frosting is too sweet?

If your frosting is too sweet, you can balance it out by adding a pinch of salt or a splash of lemon juice to cut through the sweetness.

Let’s Eat

Now that you’ve mastered the art of the Old-Fashioned Coconut Cake, it’s time to gather your loved ones and celebrate the joy of homemade desserts. This cake not only tastes divine but also looks stunning, making it the perfect centerpiece for any occasion. Each slice offers a delightful bite of moist cake and creamy frosting, with that unmistakable coconut flavor that will leave everyone reaching for seconds.

As you share this cake with family and friends, you might just find it becomes a cherished recipe in your collection. Happy baking, and enjoy every delicious bite of your Old-Fashioned Coconut Cake!