Description
This Decadent Old-Fashioned Coconut Cake is a moist, fluffy, and rich layered cake bursting with coconut flavor. With a tender crumb made from coconut milk and buttermilk, and a luscious coconut-infused buttercream frosting, it’s a perfect classic dessert for any celebration. The cake is finished with a generous coating of sweetened shredded coconut for texture and extra tropical taste.
Ingredients
Scale
Cake
- 3 cups (375 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 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
- 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 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 until well combined, ensuring even leavening.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, approximately 3-4 minutes. This step incorporates air for a tender cake.
- Add Eggs and Extracts: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla and coconut extracts to infuse the cake with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet bowl, alternating with the coconut milk and buttermilk. Start and finish with the dry ingredients. Mix just until everything is combined to avoid overworking the batter.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake each for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, beating to combine fully. Mix in coconut milk, vanilla extract, and coconut extract until the frosting is smooth, fluffy, and spreadable.
- Assemble Cake: Place one cake layer on your serving plate, spread a layer of frosting on top, then add the second layer and repeat. Finish with the third layer and frost the top and sides evenly with the remaining frosting.
- Decorate: Press the sweetened shredded coconut evenly onto the frosted top and sides of the cake for added texture and coconut flavor.
- Chill: Refrigerate the assembled cake for at least one hour before serving to allow the frosting to set and flavors to meld.
Notes
- Use room temperature ingredients for the best mixing and texture.
- Ensure cakes are completely cool before frosting to prevent melting.
- Substitute coconut milk with regular milk if necessary, but coconut milk adds extra moisture and flavor.
- For a more intense coconut flavor, toast the shredded coconut before pressing it onto the cake.
- Store the cake covered in the refrigerator for up to 3 days.
