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
Scale
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
