Absolutely! 😊 Old-Fashioned Coconut Cake is a classic—soft, tender layers, creamy frosting, and lots of coconut flavor, just like grandma used to make.
🥥 Old-Fashioned Coconut Cake
Ingredients
Cake
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2½ cups (315 g) all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup (115 g) unsalted butter, softened
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1½ cups (300 g) sugar
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4 large eggs (room temperature)
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1 tsp vanilla extract
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1 cup (240 ml) coconut milk (or whole milk)
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1 cup (85 g) sweetened shredded coconut
Frosting (Classic Coconut Buttercream)
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1 cup (230 g) unsalted butter, softened
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4 cups (480 g) powdered sugar
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2–3 tbsp coconut milk
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1 tsp vanilla extract
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1½ cups sweetened shredded coconut (for topping)
Instructions
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Prep
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Preheat oven to 350°F / 175°C.
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Grease and flour two 9-inch round cake pans.
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Mix dry ingredients
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Whisk flour, baking powder, baking soda, and salt.
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Cream butter & sugar
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Beat butter and sugar until light and fluffy.
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Add eggs one at a time, then vanilla.
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Combine
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Add dry ingredients alternately with coconut milk.
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Fold in shredded coconut.
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Bake
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Divide batter evenly between pans.
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Bake 25–30 minutes, until a toothpick comes out clean.
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Cool completely.
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Make frosting
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Beat butter until creamy.
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Gradually add powdered sugar.
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Mix in coconut milk and vanilla.
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Assemble
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Frost between layers, top, and sides.
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Press shredded coconut all over the cake.
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Old-Fashioned Tips
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For extra moisture, brush cake layers with slightly sweetened coconut milk before frosting.
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Toast the coconut lightly for a nutty flavor (optional).
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Cake tastes even better the next day after flavors settle.
Variations
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🍋 Add lemon zest for a Southern twist
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🥥 Use coconut cream for richer frosting
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🍍 Add pineapple for a classic coconut-pineapple combo
If you want, I can also give you:
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Boiled frosting version (very traditional!)
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Single-layer country-style coconut cake
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Sheet-pan coconut cake