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Homemade Old-Fashioned Coconut Cake photo

Old-Fashioned Coconut Cake

This Old-Fashioned Coconut Cake is a delightful layer of moist cake with luscious coconut frosting!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter room temperature
  • 1 ¾ cups granulated sugar
  • 4 units eggs separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup unsweetened coconut milk
For the Frosting:
  • 4 to 5 cups powdered sugar
  • 4 tablespoons coconut milk
  • 1 teaspoon coconut extract for frosting
  • 1 cup large flake coconut toasted

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake pans
  • Rubber spatula
  • Cooling rack
  • Measuring cups and spoons

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt. Set aside.
  3. In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 4-5 minutes.
  4. Add the egg yolks, vanilla extract, and coconut extract to the butter mixture. Mix until well combined.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined.
  6. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold into the cake batter.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes. Allow to cool for 10 minutes in the pans before transferring to a cooling rack.
  8. For the frosting, beat the remaining unsalted butter until creamy. Gradually add the powdered sugar and mix until smooth. Add coconut milk and coconut extract, and beat until fluffy.
  9. Toast the large flake coconut in a dry skillet over medium heat until golden brown.
  10. Once the cake layers are cool, assemble by spreading frosting between layers and on top. Sprinkle with toasted coconut.
  11. Chill in the refrigerator for about 30 minutes before serving.

Notes

  • Prepare cake layers a day in advance and store at room temperature.
  • Frosting can be made ahead and stored in the fridge.
  • Keep cake covered at room temperature for up to three days or refrigerate for a week.