Name: Decadent Old-Fashioned Coconut Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 2½ cups all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon salt; ¾ cup unsalted butter (softened); 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 1 cup canned coconut milk; 1 cup sweetened shredded coconut; 8 oz cream cheese (softened); ½ cup unsalted butter (softened); 4 cups powdered sugar; 1 teaspoon vanilla extract; ½ teaspoon coconut extract; 2–3 tablespoons coconut milk; 1½ cups sweetened shredded coconut (for covering the cake)

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If you’re looking to treat yourself and those you love to something truly memorable, let me introduce you to the magic of Decadent Old-Fashioned Coconut Cake. This beauty of a cake is a dreamy slice of Southern comfort: ultra-moist layers rich with coconut flavor, smothered in a creamy, tangy coconut cream cheese frosting, and blanketed in snowy sweet coconut. Every bite is a celebration, transporting you straight to a sunny porch with a tall glass of sweet tea, and proving once and for all that some desserts never go out of style.

Decadent Old-Fashioned Coconut Cake Recipe - Recipe Image

Ingredients You’ll Need

This Decadent Old-Fashioned Coconut Cake is all about quality ingredients that work together perfectly. Each one brings its own charm, from the lush richness of coconut milk to the tender crumb from cake flour — so don’t skip a thing!

All-purpose flour: The sturdy backbone of the cake, ensuring a fluffy but stable crumb.
Baking powder: Essential for a light, airy rise in your cake layers.
Salt: Just enough to balance sweetness and highlight all the coconutty flavors.
Unsalted butter (softened): Provides melt-in-your-mouth richness and helps the cake bake up golden.
Granulated sugar: Not only sweetens, but also creates a tender cake by creaming with butter.
Large eggs: Bind everything together and add structure and richness.
Vanilla extract: Rounds out the flavors and brings lovely warmth.
Coconut extract: Dials up that signature coconut flavor we all adore.
Canned coconut milk: Infuses the cake with moisture and true tropical character—shake the can before opening!
Sweetened shredded coconut: The star of the show, for texture in the cake and snowy coverage outside.
Cream cheese (for frosting): Adds a tangy counterpoint that’s rich but not too heavy.
More unsalted butter (for frosting): For a smooth, spreadable finish in the frosting.
Powdered sugar: Sweetens and fluffs up the frosting to perfection.
Extra shredded coconut (for garnish): Pressed all over for that classic bakery look and extra flavor.

How to Make Decadent Old-Fashioned Coconut Cake

Step 1: Prep Your Pans and Ingredients

Start by preheating your oven to 350°F. Grease and flour three 8-inch round cake pans—this helps the cakes slide out like a dream. Measure out all your ingredients ahead of time so you’re ready for action and nothing’s forgotten mid-bake.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. This evenly distributes the leavening and ensures your Decadent Old-Fashioned Coconut Cake will bake up fluffy and light from edge to edge.

Step 3: Cream Butter and Sugar

Cream the softened butter and granulated sugar in a large bowl until pale and fluffy—this step is vital for a tender, airy cake. It should look light and almost doubled in volume, which takes about 3-4 minutes with an electric mixer.

Step 4: Add Eggs and Extracts

Beat in the eggs one at a time, making sure each is blended before adding the next. Then stir in both vanilla and coconut extracts. This deepens the cake’s flavor and sets the stage for all things coconut to come!

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry flour mixture and coconut milk into the wet mixture, mixing on low speed and finishing with dry ingredients. Don’t overmix—just until combined. This method keeps your cake perfectly moist and tender.

Step 6: Fold in Shredded Coconut

Gently fold in the cup of sweetened shredded coconut. You’ll see the batter flecked with snowy coconut bits, promising extra flavor and a lovely chewy texture throughout the Decadent Old-Fashioned Coconut Cake.

Step 7: Bake the Layers

Divide the batter evenly between your prepared pans and smooth the tops for even baking. Bake for 25–30 minutes, or until the centers spring back lightly and a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes, then remove them and cool completely on wire racks to avoid a sticky situation when frosting later!

Step 8: Make the Creamy Coconut Frosting

While the cakes cool, beat together the cream cheese and butter until silky and lump-free. Gradually blend in powdered sugar, then add vanilla, coconut extract, and just enough coconut milk for a luscious (but spreadable) consistency.

Step 9: Frost and Assemble

This is where the fun (and wow factor) happens! Stack the cake layers, spreading generous frosting between each one. Cover the entire cake with the remaining frosting, then press sweetened shredded coconut all over. Let it snow! You’ll end up with a Decadent Old-Fashioned Coconut Cake worthy of any occasion.

How to Serve Decadent Old-Fashioned Coconut Cake

Garnishes

For a bakery-style finish, scatter extra sweetened coconut on top—and for extra flavor, try toasting some of it for a golden crunch. A few edible flowers or a sprinkle of lime zest can add a pop of color and freshness.

Side Dishes

This cake is so rich and satisfying on its own, but if you want to pair it, consider serving with fresh berries, a scoop of pineapple sorbet, or even a pitcher of chilled sweet tea to cut the sugar with something zippy and refreshing.

Creative Ways to Present

Showcase individual slices on pretty dessert plates, or go for drama by serving the whole cake on a cake stand surrounded by chopped fruit. Mini coconut cupcakes made from the same batter are also an adorable (and portable) alternative for potlucks or showers!

Make Ahead and Storage

Storing Leftovers

Once you’ve wowed your guests, wrap leftover Decadent Old-Fashioned Coconut Cake well with plastic wrap or store it in an airtight container in the refrigerator. It will stay moist and dreamy for up to four days—just let slices come to room temperature for the best texture.

Freezing

For longer storage, individual slices or even the whole cake (unfrosted or frosted) can be wrapped tightly and frozen. When you’re ready to indulge, thaw overnight in the fridge. This is a great way to get ahead for holidays or special occasions!

Reheating

While you don’t need to reheat Decadent Old-Fashioned Coconut Cake, letting a slice sit at room temperature for 30 minutes brings out the best flavor and softens the frosting perfectly. If your cake is chilled solid, a very quick zap in the microwave (5–10 seconds) will do the trick—just don’t overdo it or the frosting may melt.

FAQs

Can I use coconut cream instead of coconut milk in the batter?

You can substitute coconut cream, but it’s much thicker and richer, so you may want to thin it with a bit of water or milk for a similar texture. This will make the cake extra luscious, though, so coconut lovers rejoice!

Is the Decadent Old-Fashioned Coconut Cake suitable for making ahead for a party?

Absolutely! You can bake the layers a day in advance, wrap tightly, and assemble everything the day you plan to serve. In fact, a night in the fridge often improves the flavor and makes for neat slicing.

What can I do if I don’t have coconut extract?

If coconut extract isn’t available, just use a bit more vanilla and rely on the coconut milk and shredded coconut for flavor. The finished cake will still be absolutely delicious and unmistakably coconutty.

Can I make this recipe gluten-free?

Yes—swap the all-purpose flour for your favorite gluten-free baking blend (one formulated for cup-for-cup replacement works best). Check your coconut milk and other ingredients to be certain they’re all gluten-free as well.

How do I toast coconut for decorating the cake?

Spread sweetened shredded coconut on a baking sheet and toast in a 325°F oven for 5–8 minutes, stirring occasionally, until golden. Keep a close eye—it can darken fast!

Final Thoughts

There’s a special kind of joy that comes from baking a Decadent Old-Fashioned Coconut Cake completely from scratch and sharing it with the people you love. Whether you keep it classic, dress it up, or simply enjoy a midnight slice with a fork straight from the fridge, this cake promises sweet moments and happy memories. Can’t wait for you to taste the magic for yourself!

Decadent Old-Fashioned Coconut Cake Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 1 hour (plus cooling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, nostalgic flavors of a Decadent Old-Fashioned Coconut Cake. Moist coconut-infused layers with creamy frosting and a generous sprinkle of shredded coconut make this a show-stopping dessert.

Ingredients

Scale

Cake:

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk
1 cup sweetened shredded coconut

Frosting:

8 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon coconut extract
2–3 tablespoons coconut milk
1½ cups sweetened shredded coconut (for covering the cake)

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Instructions

Preheat oven and prepare pans: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add wet and dry ingredients: Beat in eggs, then mix in vanilla and coconut extracts. Alternate adding dry ingredients and coconut milk, fold in shredded coconut.
Bake: Divide batter into pans and bake for 25–30 minutes. Cool cakes.
Make frosting: Beat cream cheese and butter, add sugar, vanilla, coconut extract, and coconut milk.
Assemble: Stack cake layers with frosting, cover top and sides with frosting, press shredded coconut onto the cake.