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)
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.
Notes
- Toast shredded coconut for extra flavor.
- Cake layers can be baked a day ahead.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 55g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
