Embark on a culinary journey with this Old Fashioned Coconut Cake Recipe To Savor, a timeless classic that brings the comforting flavors of pure coconut goodness right into your kitchen. This recipe is your guide to creating a moist, flavorful, and utterly delightful coconut cake that’s perfect for any occasion, offering a truly satisfying dessert experience.
Key Ingredients for Old Fashioned Coconut Cake
To create this delightful Old Fashioned Coconut Cake Recipe To Savor, you will need the following ingredients:
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 3 large eggs, at room temperature
- 1 cup full-fat coconut milk, at room temperature (from a can is best for richness)
- ½ cup unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract (optional, for an intensified coconut flavor)
- 1 cup shredded sweetened coconut (for the batter)
- For the Coconut Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- ½ cup shredded sweetened coconut (for topping)
How to Make Old Fashioned Coconut Cake
This Old Fashioned Coconut Cake Recipe To Savor is a triumph of simplicity and flavor, promising a remarkably moist crumb and a wonderfully rich coconut essence. It’s deceptively easy to prepare, making it an ideal choice for both novice bakers and seasoned pros craving a comforting classic. The preparation time is approximately 30 minutes, with about 35-40 minutes of baking time, perfect for a weekend treat or a special occasion dessert.
Step-by-Step Instructions
- Prepare Your Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra security and easier removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure these ingredients are well combined for an even rise.
- Cream the Butter: Add the ½ cup of softened unsalted butter to the dry ingredients. Using an electric mixer on medium speed, beat the mixture until it resembles coarse crumbs. This process aerates the flour and butter, contributing to a tender cake.
- Add Wet Ingredients (Alternating): In a separate medium bowl, whisk together the eggs, coconut milk, melted butter, vanilla extract, and coconut extract (if using). Gradually add this wet mixture to the dry ingredients, alternating between adding the wet ingredients and the dry ingredients. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can develop gluten, leading to a tough cake.
- Incorporate Coconut: Gently fold in the 1 cup of shredded sweetened coconut into the batter. Ensure it’s evenly distributed throughout the mixture.
- Divide and Bake: Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
- Bake the Cakes: Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The tops should be golden brown and spring back lightly when touched.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely. It’s crucial for the cakes to be entirely cool before frosting to prevent the frosting from melting.
- Make the Coconut Frosting: While the cakes cool, prepare the frosting. In a large bowl, cream together the softened butter until light and fluffy. Gradually beat in the sifted powdered sugar, alternating with the coconut milk, until the frosting reaches a smooth, spreadable consistency. Add the vanilla extract and mix until combined.
- Frost the Cake: Once the cakes are completely cooled, place one layer on your serving plate. Spread a generous amount of frosting over the top. Carefully place the second cake layer on top. Frost the entire cake, including the sides and top, with the remaining frosting.
- Decorate: Sprinkle the remaining ½ cup of shredded sweetened coconut evenly over the top and sides of the frosted cake for a beautiful finishing touch.
Why You’ll Love This Old Fashioned Coconut Cake
You’ll adore this Old Fashioned Coconut Cake Recipe To Savor for its incredibly moist crumb and the pure, unadulterated coconut flavor that sings in every bite. It’s a delightful departure from overly complex desserts, offering a comforting, homemade taste that reminds many of childhood or cherished family gatherings. Unlike some finicky cakes, this recipe prioritizes simplicity without sacrificing flavor, ensuring a deeply satisfying dessert that’s surprisingly budget-friendly to create from scratch compared to store-bought alternatives. The creamy frosting, generously topped with shredded coconut, adds a delightful textural contrast and an extra layer of irresistible coconutty bliss.
Imagine sinking your fork into a slice of this impossibly tender cake, feeling the soft crumble give way to a burst of sweet, tropical aroma. It’s the kind of cake that brings smiles to faces and warmth to hearts, making any day feel a little more special. If you’ve ever enjoyed a classic bundt cake or a simple vanilla layer cake, this coconut rendition offers a universally loved flavor profile with an exciting tropical twist. Don’t wait for a special occasion to bake this gem; give this Old Fashioned Coconut Cake Recipe To Savor a try today and create your own sweet memories!
Storing and Reheating Tips
To keep your Old Fashioned Coconut Cake Recipe To Savor fresh and delicious, proper storage is key.
- Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Ensure the container is well-sealed to prevent the cake from drying out.
- Freezing: This cake freezes exceptionally well. You can freeze the entire cake (frosted or unfrosted) or individual slices. Wrap the cake tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe airtight container. It can be stored in the freezer for up to 2-3 months.
- Reheating: To reheat a slice of refrigerated cake, you can leave it at room temperature for about 30 minutes, or gently warm it in a microwave for 10-15 seconds on a low setting. If reheating a frozen slice, thaw it completely in the refrigerator overnight.
Final Thoughts
This Old Fashioned Coconut Cake Recipe To Savor is a pure slice of comfort, offering a delightful balance of moistness and coconut flavor that’s sure to be a hit. We encourage you to bake this simple yet spectacular cake and let its sweet aroma fill your home with warmth and joy.
Old Fashioned Coconut Cake Recipe To Savor
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra security and easier removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure these ingredients are well combined for an even rise.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 tablespoon baking powder, 0.5 teaspoon salt
- Add the ½ cup of softened unsalted butter to the dry ingredients. Using an electric mixer on medium speed, beat the mixture until it resembles coarse crumbs. This process aerates the flour and butter, contributing to a tender cake.0.5 cup unsalted butter
- In a separate medium bowl, whisk together the eggs, coconut milk, melted butter, vanilla extract, and coconut extract (if using). Gradually add this wet mixture to the dry ingredients, alternating between adding the wet ingredients and the dry ingredients. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can develop gluten, leading to a tough cake.1 cup full-fat coconut milk, 0.5 cup unsalted butter, 2 teaspoons pure vanilla extract, 1 teaspoon coconut extract
- Gently fold in the 1 cup of shredded sweetened coconut into the batter. Ensure it’s evenly distributed throughout the mixture.1 cup shredded sweetened coconut
- Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The tops should be golden brown and spring back lightly when touched.
- Let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely. It’s crucial for the cakes to be entirely cool before frosting to prevent the frosting from melting.
- While the cakes cool, prepare the frosting. In a large bowl, cream together the softened butter until light and fluffy. Gradually beat in the sifted powdered sugar, alternating with the coconut milk, until the frosting reaches a smooth, spreadable consistency. Add the vanilla extract and mix until combined.1 cup unsalted butter, 4 cups powdered sugar, 0.25 cup coconut milk, 1 teaspoon vanilla extract
- Once the cakes are completely cooled, place one layer on your serving plate. Spread a generous amount of frosting over the top. Carefully place the second cake layer on top. Frost the entire cake, including the sides and top, with the remaining frosting.
- Sprinkle the remaining ½ cup of shredded sweetened coconut evenly over the top and sides of the frosted cake for a beautiful finishing touch.0.5 cup shredded sweetened coconut