Description
This Decadent Old-Fashioned Coconut Cake is a moist and flavorful classic dessert featuring a tender crumb infused with coconut milk and extracts. Layers of delicate vanilla and coconut-flavored cake are generously frosted with creamy coconut buttercream and finished with a generous coating of sweet shredded coconut, creating a tropical treat perfect for any celebration or gathering.
Ingredients
Scale
Dry Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) buttermilk
- 1 tsp vanilla extract
- 1 tsp coconut extract
Frosting Ingredients
- 1 cup (230 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 1/4 cup (60 ml) coconut milk
- 1 tsp vanilla extract
- 1 tsp coconut extract
Decoration
- 2 cups (200 g) sweetened shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and flouring them, or lining them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are fully combined for an even rise.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture becomes light and fluffy, creating a creamy base for the cake batter.
- Add Eggs and Extracts: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then mix in the vanilla and coconut extracts for a rich, coconutty flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with coconut milk and buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Bake: Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then transfer cakes to a wire rack to cool completely.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat. Mix in coconut milk, vanilla, and coconut extracts until the frosting is smooth, fluffy, and spreadable.
- Assemble Cake: Once the cakes are completely cool, layer them with frosting between each layer. Spread frosting evenly on the sides and top of the assembled cake.
- Decorate: Press the sweetened shredded coconut onto the sides and top of the frosted cake, ensuring a generous and even coating for a beautiful, textured finish.
- Chill: Refrigerate the finished cake for at least one hour before serving to allow the frosting to set and flavors to meld beautifully.
Notes
- Make sure all ingredients, especially butter and eggs, are at room temperature for better mixing and texture.
- Use fresh shredded coconut for optimal flavor and texture, or lightly toast if preferred for added depth.
- Ensure the cakes are completely cooled before frosting to prevent melting and sliding.
- Store leftovers in the refrigerator, well-covered, for up to 3 days for best freshness.
