If you’re searching for the ultimate showstopper dessert that invokes pure nostalgia and a symphony of coconut flavors in every bite, look no further than this Decadent Old-Fashioned Coconut Cake. Pillowy-soft layers, rich coconut aroma, creamy frosting, and a snowy crown of shredded coconut make it a cake everyone will rave about. Whether celebrating a holiday, a birthday, or just treating yourself, this coconut masterpiece is pure comfort and Southern charm, all wrapped up in a gorgeously fluffy slice.
Ingredients You’ll Need
Each ingredient in this cake is more than just a staple—they all play a specific role in creating the flavor, texture, and irresistible crumb that makes Decadent Old-Fashioned Coconut Cake so memorable. Trust me, these are the building blocks to bakery-worthy results at home.
- All-purpose flour: This is the foundation of the cake’s tender, yet sturdy layers.
- Baking powder: Lends that essential lift and lightness for a truly fluffy crumb.
- Salt: Don’t skip it—it enhances all the other flavors and balances the sweetness.
- Unsalted butter (softened): Gives richness and that melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake perfectly and keeps it soft and moist.
- Large eggs: These bind and enrich the batter, making every bite silky.
- Vanilla extract: Adds beautiful warm undertones and deepens the coconut flavor.
- Coconut extract: The secret weapon! It makes the coconut flavor pop without overwhelming.
- Canned coconut milk: Delivers sumptuous moisture and a pure coconut essence.
- Sweetened shredded coconut: Mixed into the batter for a double pop of flavor and texture.
- Cream cheese (softened): For creamy, tangy frosting that balances the sweetness.
- Unsalted butter (softened): Blends with the cream cheese for a perfectly smooth, spreadable frosting.
- Powdered sugar: Sweetens the frosting to just the right level and adds body.
- Vanilla extract (again): Rounds out the frosting with its gentle aroma.
- Coconut extract (again): Gives the frosting a vibrant coconut flair, tying the whole cake together.
- Sweetened shredded coconut (for garnish): Pressed onto the frosting for that unforgettable snowy finish and a bit of crunch.
How to Make Decadent Old-Fashioned Coconut Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C), the sweet spot for golden, evenly baked cake layers. Generously grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. This step might seem skippable, but it guarantees your cakes release perfectly and look bakery-fresh every time.
Step 2: Mix Dry Ingredients
Whisk together your flour, baking powder, and salt in a medium bowl. By thoroughly combining the dry ingredients, you’ll ensure that everything is evenly distributed, which leads to a picture-perfect crumb in every slice of your Decadent Old-Fashioned Coconut Cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This step introduces air, giving you a tender cake rather than a dense one—so don’t rush it! Then, beat in the eggs one at a time for smoothness and plenty of richness. Add your vanilla and coconut extracts for an instant whiff of pure coconut heaven.
Step 4: Combine Wet and Dry Ingredients
Alternate adding your dry mixture and coconut milk to the creamed base in three parts, starting and ending with the dry mixture. Use a gentle hand—overmixing is the enemy of tender cake. Fold in the shredded coconut for chewy bits of coconut flecked throughout each bite.
Step 5: Bake to Perfection
Divide the batter evenly among your prepped pans and smooth the tops for even layers. Bake for 25 to 30 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely. This brief patience pays off with intact, easy-to-handle layers.
Step 6: Make the Luscious Frosting
While your cakes cool, whip together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar to avoid a sugary cloud in your kitchen. Finish with the vanilla and coconut extracts for a deeply flavorful, silky frosting that spreads like a dream.
Step 7: Frost and Garnish
Layer up your cooled cakes with thick swathes of frosting between each round. Cover the top and sides with more frosting—be generous! Gently press the remaining shredded coconut onto the cake’s surface for an irresistible finish that brings the whole Decadent Old-Fashioned Coconut Cake presentation together. Chill for 30 minutes to set the layers before that first, triumphant slice.
How to Serve Decadent Old-Fashioned Coconut Cake
Garnishes
The crowning glory of this cake is its snowy coconut topping, but you can take it up a notch by adding toasted coconut for a delicate crunch or even a sprinkling of edible flowers for a springtime pop. Thin shards of white chocolate make an elegant touch, and a few fresh berries add a dash of color and brightness to each plate.
Side Dishes
Make this Decadent Old-Fashioned Coconut Cake the start of a Southern dessert spread by pairing it with fresh tropical fruit, a scoop of creamy vanilla bean ice cream, or a simple fruit compote. For a holiday celebration, a strong cup of coffee or a mug of sweet tea brings out the coconut flavors even more perfectly.
Creative Ways to Present
Cake stands are classic, but try slicing the cake into petite squares for a coconut cake “tasting,” or serve each layer with alternating fruit jams for a colorful dessert plate. Mini individual coconut cakes are perfect for parties, or bake the batter as cupcakes and top them with frosting and a shower of coconut for adorable, portable treats.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. The flavors tend to deepen and meld as it chills, making every leftover slice just as irresistible as the first. Bring to room temperature before serving for the fluffiest texture and fullest coconut flavor.
Freezing
It’s easy to freeze Decadent Old-Fashioned Coconut Cake. Just wrap individual slices or whole layers tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready for more cake bliss, thaw overnight in the fridge and bring to room temperature before serving.
Reheating
While this cake is best enjoyed at room temperature, you can refresh refrigerated slices by zapping them in the microwave for just 10 seconds. This softens the crumb and awakens the coconut aroma without melting the frosting too much.
FAQs
Can I use coconut cream instead of coconut milk?
Coconut cream is much thicker and richer than coconut milk, so substituting it will make the cake much heavier. Stick to canned coconut milk for the perfect balance of flavor and moisture in your Decadent Old-Fashioned Coconut Cake.
What if I only have two cake pans?
No worries! Just bake two layers first and then bake the remaining batter separately. Alternatively, make a two-layer cake and adjust the baking time slightly. The cake will still be delightfully decadent.
How do I keep my cake from sticking to the pan?
Make sure to grease and flour the pans very well, and don’t skip the parchment paper on the bottom. The extra minute of prep completely pays off when your cake layers come out in one beautiful piece.
Could I turn this into cupcakes?
Absolutely! The Decadent Old-Fashioned Coconut Cake batter makes wonderful cupcakes. Fill lined muffin tins two-thirds full and bake for about 18–20 minutes, checking with a toothpick for doneness.
Why does my frosting seem too runny?
If your frosting gets loose, it may be because the butter or cream cheese was too soft or warm. Beat in a little more powdered sugar or chill the frosting for 10–15 minutes, then try spreading again.
Final Thoughts
Nothing brings family and friends closer together than sharing a slice of homemade Decadent Old-Fashioned Coconut Cake. With its lush layers, dreamy frosting, and snowy coconut finish, it’s truly a treat worth savoring. Gather your ingredients, get whisking, and enjoy every bite of this coconut bliss. You’ll be making it again and again—promise!
Print
Decadent Old-Fashioned Coconut Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the heavenly taste of this Decadent Old-Fashioned Coconut Cake. Moist coconut-infused layers topped with creamy coconut frosting make this a true dessert delight.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut
For the Frosting:
- 1 package (8 oz) cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/2 cups sweetened shredded coconut (for garnish)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and coconut extracts.
- Combine wet and dry ingredients: Add the dry ingredients to the creamed mixture in three parts, alternating with the coconut milk, beginning and ending with the dry ingredients. Fold in shredded coconut.
- Bake the cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the frosting: For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, then beat in vanilla and coconut extracts.
- Assemble and frost: Frost each cake layer and stack. Spread frosting on the top and sides, then press shredded coconut onto the frosting to coat. Chill for 30 minutes before slicing for clean layers.
Notes
- For a moister cake, brush the layers with a bit of coconut milk before frosting.
- This cake can be made a day ahead and stored in the fridge. Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
