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4.8 from 90 votes

Old-Fashioned Coconut Cake

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.

Prep Time
1 hr
Cook Time
mins
Additional Time
30 mins
Total Time
2 hrs
Servings: 12 servings
Calories: 632 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. Beat the butter in the bowl of a stand mixer until smooth. Dump in the coconut.
  3. Add the sugar gradually and beat until fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating well after each addition. 
  4. 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.
  5. 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.
  6. 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.
  7. 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
  1. Whisk the coconut milk, sugar, and flour in a medium saucepan until smooth.
  2. 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.
  3. 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
  1. 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.
  2. Combine the water, sugar, cream of tartar In a medium saucepan over high heat.
  3. 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.
  4. 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.
  5. 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

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

% 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.