Old-Fashioned Coconut Cake
User Reviews
4.8
Old-Fashioned Coconut Cake
Description
The Old-Fashioned Coconut Cake is composed of three round layers baked from a batter made with butter, sugar, shredded coconut, eggs, and a blend of flour, baking powder, baking soda, and salt. The wet ingredients include coconut cream, coconut milk, vanilla extract, and coconut extract, which imbue the layers with a rich coconut aroma. Baking at 350°F ensures a moist crumb that resists dryness. Between the layers, a coconut filling made with coconut milk, sugar, flour, sweetened shredded coconut, and vanilla extract adds moistness and sweetness. The cake is frosted with an Italian meringue enhanced with coconut extract, offering a light, glossy finish. The assembled cake is often sprinkled with additional shredded coconut for decoration and flavor. Altogether, the cake balances tender, sweet layers with creamy filling and fluffy meringue for a classic coconut dessert.
This cake suits celebrations or gatherings where a traditional coconut-flavored dessert is desired. The layers and filling create a moist texture while the meringue topping provides a delicate contrast. Toasting shredded coconut before sprinkling adds flavor complexity and texture contrast, elevating the finished cake’s presentation and taste.
To prepare ahead, cake layers can be baked one day in advance and stored tightly covered. Assemble with filling and frosting on the day of serving for best texture. Cake strips help prevent doming during baking, producing flat layers ideal for stacking and frosting evenly.
Ingredients
For the cake
- 2 ticks (8 oz) butter at room temperature, unsalted
- 1/2 cup coconut plus more for sprinkling, sweetened shredded
- 1 3/4 cups granulated sugar
- 4 large egg 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 coconut cream I use Coco Lopez, sweetened
- 1/2 cup coconut milk unsweetened
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon coconut extract none of that blechy fake stuff, pure
For the filling
- 3/4 cup coconut milk unsweetened
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- One (7-ounce) package coconut sweetened shredded
- 1 teaspoon vanilla extract
For the Italian meringue
- 3 large egg white
- 1 teaspoon coconut extract
- 1/2 cup water cold
- 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
- Prepare the cake layers a day ahead and keep covered to simplify assembly day.
- Use cake strips on pans to prevent domed layers and ensure even baking.
- For added flavor, toast shredded coconut in a dry skillet until evenly golden before using as decoration.
- Test cake doneness with a tester to avoid overbaking and resulting dry texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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