If you dream of tender cake layers flavored with coconut, swirled with dreamy frosting, and finished with a snowy cascade of sweet coconut flakes, this Decadent Old-Fashioned Coconut Cake is just what your dessert table needs. Each bite tastes like a vacation in the tropics, with the richness of butter, tang of sour cream, and creamy coconut frosting melding perfectly into a showstopping southern masterpiece. Whether you’re sharing at a family gathering or treating yourself to a slice with coffee, this classic is sure to become a new favorite.
Ingredients You’ll Need
The beauty of this cake is in its simplicity—each ingredient is essential, playing a key role in flavor, texture, and color. Gather everything before you start, and you’ll find the magic flows easily when you bake this Decadent Old-Fashioned Coconut Cake.
- All-purpose flour: Provides the structure for your layers, ensuring a tender but stable crumb.
- Baking powder: Brings lift and helps the cake rise into lovely, light layers.
- Salt: Just a touch enhances all the sweet coconut and buttery flavors.
- Unsalted butter (for cake and frosting): Carries richness throughout both the cake and the decadent coconut frosting.
- Granulated sugar: For sweetness and a soft, moist cake texture.
- Large eggs: Add moisture, stability, and that pillowy, tender crumb.
- Coconut extract: Infuses both the cake and frosting with a full coconut flavor that’s simply intoxicating.
- Vanilla extract: Rounds out the flavors for a bake that tastes truly homemade.
- Canned coconut milk (unsweetened): Brings moisture and a deeper coconut essence to every bite.
- Sour cream: Adds a gentle tang and keeps the cake extra moist.
- Sweetened shredded coconut (for cake and topping): Packs the layers with texture and tops the finished cake with irresistible, toasty flair.
- Powdered sugar (for frosting): The key to a smooth, fluffy frosting with just the right touch of sweetness.
- Pinch of salt (for frosting): Balances out the sweetness and keeps the flavors in perfect harmony.
How to Make Decadent Old-Fashioned Coconut Cake
Step 1: Prepare Your Pans
Begin by preheating your oven to 350°F. Grease and flour three 8-inch round cake pans, then line their bottoms with parchment paper to make sure your layers release as smooth as silk. This extra step ensures you’ll get picture-perfect tiers every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This little bit of whisking distributes all the leavening and salt evenly, making sure every crumb becomes light and fluffy with a hint of seasoning.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat your softened butter and granulated sugar together until the mixture is pale and fluffy. This step builds air into the batter, giving you beautifully tender layers in your Decadent Old-Fashioned Coconut Cake.
Step 4: Add Eggs and Extracts
Add the eggs one at a time, mixing well after each, then blend in the coconut and vanilla extracts. This deepens the richness and ensures the coconut flavor is pronounced from the very first bite to the last crumb.
Step 5: Combine Wet Ingredients
In a small bowl, stir together your coconut milk and sour cream. This tangy, creamy combo will keep your cake irresistibly moist and rich.
Step 6: Bring the Batter Together
Add your dry ingredients to the butter mixture in three additions, alternating with the coconut milk mixture, and beginning and ending with the dry. Mix until just combined—overmixing can make the cake dense. Gently fold in the shredded coconut last for a lovely texture throughout.
Step 7: Bake the Cakes
Divide the batter evenly among your prepared pans, smoothing the tops. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes before turning out onto wire racks to cool fully. This patience ensures perfect layering later!
Step 8: Whip Up the Coconut Frosting
Beat softened butter until creamy, then slowly mix in the powdered sugar, coconut milk, coconut extract, and a pinch of salt. Keep beating until light and fluffy—this will create gorgeous swoops of coconut frosting worthy of a bakery display.
Step 9: Assemble and Finish
Stack your cooled cake layers, spreading a thick layer of frosting between each. Frost the top and sides, then gently press the remaining sweetened shredded coconut onto every inch for a snow-capped effect that embodies the Decadent Old-Fashioned Coconut Cake experience. Chill if you want clean, crisp slices—or dive right in if you can’t wait!
How to Serve Decadent Old-Fashioned Coconut Cake
Garnishes
The crowning glory for this classic is always a shower of sweetened shredded coconut covering the frosting, but you can take it up a notch. Try a sprinkle of toasted coconut, curls of white chocolate, or even edible flowers for a showstopping finish that captures how special this Decadent Old-Fashioned Coconut Cake truly is.
Side Dishes
This cake shines with simple, cool accompaniments. A big scoop of vanilla ice cream, a dollop of freshly whipped cream, or a rosy compote of summer berries all play off the richness and make every bite feel balanced and luxurious.
Creative Ways to Present
Don’t be afraid to turn tradition on its head! Bake the cake as cupcakes for easy party treats, use a bundt pan for a rustic twist, or serve miniature slices on a tiered platter for afternoon tea. However you slice it, the Decadent Old-Fashioned Coconut Cake makes even everyday moments feel like a celebration.
Make Ahead and Storage
Storing Leftovers
Covered and stored in the refrigerator, leftover Decadent Old-Fashioned Coconut Cake stays moist and dreamy for up to four days. The flavors actually mingle and intensify, giving you a delicious excuse to savor a second slice (or enjoy it straight from the fridge with your morning coffee).
Freezing
This cake is wonderfully freezer-friendly. Simply wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. It’ll keep its moistness and flavor for up to two months—just thaw overnight in the fridge before serving.
Reheating
If you like your cake a little warm, pop a chilled slice into the microwave for about 10 seconds. The coconut frosting becomes even creamier, and every mouthful tastes like it was just freshly made.
FAQs
Can I use sweetened coconut milk instead of unsweetened?
Stick with unsweetened coconut milk for the best balance—the sweetness in the cake and frosting is just right as is, and sweetened coconut milk can throw things off.
How can I toast the shredded coconut for garnish?
Spread it in a single layer on a baking sheet and bake at 350°F for about 5–7 minutes, stirring occasionally, until golden. Let cool before pressing onto your frosted Decadent Old-Fashioned Coconut Cake.
Can I substitute Greek yogurt for sour cream?
Absolutely! Full-fat Greek yogurt gives a similar tang and maintains that moist, tender crumb. Your cake will still taste rich and luscious.
What’s the best way to get clean cake slices?
Chill the frosted cake for up to 30 minutes so the layers firm up a bit, then use a sharp, hot knife (run it under warm water and wipe dry between slices) for smooth, picture-perfect pieces.
Can I assemble the cake a day in advance?
Yes! In fact, assembling your Decadent Old-Fashioned Coconut Cake the day before allows the coconut flavor to develop fully. Just store covered in the fridge and bring to room temp before serving.
Final Thoughts
If you’re craving a dessert that strikes the perfect balance between nostalgia, elegance, and full-on coconut bliss, you have to try this Decadent Old-Fashioned Coconut Cake. Sharing it with friends and loved ones—or keeping it all to yourself—is sure to bring smiles and second helpings. Happy baking!
Print
Decadent Old-Fashioned Coconut Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, tropical flavor of this Decadent Old-Fashioned Coconut Cake. Moist layers of coconut-infused cake are sandwiched with a luscious coconut frosting, all topped with a sprinkle of sweet shredded coconut. Perfect for any special occasion or when you’re craving a taste of nostalgia.
Ingredients
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 coconut extract
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk (unsweetened)
- 1/2 cup sour cream
- 1 1/2 cups sweetened shredded coconut
Coconut Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup canned coconut milk
- 1 teaspoon coconut extract
- Pinch of salt
- 1 1/2 cups sweetened shredded coconut (for topping)
Instructions
- Preheat oven: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and line with parchment paper.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until fluffy. Add eggs one by one, then mix in extracts.
- Combine wet and dry: Mix coconut milk and sour cream. Alternate adding dry ingredients and milk mixture to the butter mixture.
- Add coconut: Fold in shredded coconut. Divide batter into pans.
- Bake: Bake for 25–28 minutes. Cool cakes in pans before transferring to a wire rack.
- Make frosting: Beat butter, sugar, coconut milk, extract, and salt until fluffy.
- Assemble: Frost between layers and on top and sides of the cake. Press shredded coconut onto frosting. Chill before slicing.
Notes
- For extra moisture, brush cake layers with coconut milk before frosting.
- Store covered in the refrigerator for up to 4 days. Flavor improves with time.
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 55g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 22g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
