Old-Fashioned Coconut Cake
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4.8
90 reviews
Excellent
Old-Fashioned Coconut Cake
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This traditional coconut layer cake is made up of delicate, moist vanilla cake layers, creamy coconut filling, and a fluffy meringue frosting. On top is a sprinkling of shredded coconut. An excellent cake for any celebration.
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Ingredients
For the cake
- 2 ticks (8 oz) unsalted butter at room temperature
- 1/2 cup sweetened shredded coconut plus more for sprinkling
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 3/4 cup sweetened coconut cream (I use Coco Lopez)
- 1/2 cup unsweetened coconut milk
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon pure coconut extract none of that blechy fake stuff
For the filling
- 3/4 cup unsweetened coconut milk
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- One (7-ounce) package sweetened shredded coconut
- 1 teaspoon vanilla extract
For the Italian meringue
- 3 large egg whites
- 1 teaspoon coconut extract
- 1/2 cup cold water
- 1 1/2 cups granulated sugar
- 3/4 teaspoon cream of tartar
Instructions
Make the coconut layer cake
- Preheat the oven to 350°F (175°C). Butter and lightly flour three 8-by-2-inch round cake pans, then line the bottoms with parchment paper.
- Beat the butter in the bowl of a stand mixer until smooth. Dump in the coconut.
- Add the sugar gradually and beat until fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating well after each addition.
- Whisk the flour, baking powder, baking soda, and salt In a medium bowl. In another bowl, whisk together the coconut milk, coconut cream, and extracts.
- Spoon the flour mixture into the creamed butter in 4 additions, alternating with the coconut milk mixture, beating well after each addition. Divide the batter among the cake pans.
- Bake for 30 to 35 minutes or until a cake tester inserted in the center of a cake comes out clean.☞ TESTER TIP: Resist overbaking the cake. it will be unpleasantly dry and crumbly.
- Let the cakes cool in the pans for 15 minutes. Remove from the pans and cool completely on a wire rack.
Make the coconut filling
- Whisk the coconut milk, sugar, and flour in a medium saucepan until smooth.
- Cook, stirring constantly, over medium-high heat until thickened and bubbly, about 5 minutes. Remove from the heat, then stir in the coconut flakes and vanilla extract. Cool to room temperature.
- Spread half of the cooled filling between the first two layers of cake, then the other half between the second and third layers.
Make the Italian meringue
- Add the egg whites and coconut extract to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until foamy, about 1 minute.
- Combine the water, sugar, cream of tartar In a medium saucepan over high heat.
- As the mixture begins to bubble around the edges, stir once to make sure the sugar is dissolved completely. Let it come to a rolling boil, 2 to 3 minutes. Immediately remove from the heat.
- Turn the mixer to medium-high, and pour the sugar syrup CAREFULLY into the beaten egg whites in a thin, steady stream. Continue beating for about 7 minutes or until stiff peaks form, but the frosting is still silky.
- Frost the top and sides of the cake immediately, being generous with your swoops, swirls, and flourishes. Generously sprinkle the top of the cake with shredded coconut.
Notes
- Make ahead--The cake layers can be made a day ahead of time, and the filling and frosting the day it's to be served.
- ake strips
- Make ahead--The cake layers can be made a day ahead of time, and the filling and frosting the day it's to be served.
- Use cake strips--Cake strips prevent doming. They're indispensable.
- Toast the coconut--For a more complex flavor, toast the decorating coconut in a dry skillet over low heat. Stir constantly until the coconut is evenly colored. Immediately spoon it into a bowl to stop the cooking.
Nutrition Information
Show Details
Serving
1portion
Calories
632kcal
(32%)
Carbohydrates
100g
(33%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
16g
(80%)
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
232mg
(10%)
Fiber
2g
(8%)
Sugar
76g
(152%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 632kcal | 32% |
| Carbohydrates | 100g | 33% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 232mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 76g | 152% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
90 reviews
Excellent
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