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
Scale
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
