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Old-Fashioned Coconut Cake

Old-Fashioned Coconut Cake
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This old-fashioned coconut cake is made with tender layers of vanilla cake, creamy coconut frosting, and a fluffy coat of shredded coconut. A classic Southern dessert that’s perfect for any celebration.

Ingredients

Scale
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 2 ½ cups sweetened shredded coconut
  • 8 ounces cream cheese
  • 4 cups powdered sugar
  • 2–4 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
  2. In a bowl, whisk together cake flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and coconut milk.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup of shredded coconut.
  5. Divide batter among prepared pans. Tap lightly to remove air bubbles.
  6. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
  7. To make the frosting, beat cream cheese, powdered sugar, and heavy cream until fluffy.
  8. Frost the cooled cake layers, then press the remaining shredded coconut onto the sides and top.
  9. Chill for 30 minutes before serving.

Notes

  • Use room temperature ingredients for best results.
  • Toast some of the coconut for flavor and color contrast.
  • Wrap and freeze cake layers for easy make-ahead prep.

Find it online: https://dishmio.com/old-fashioned-coconut-cake/