This old fashioned coconut cake is tender, moist, and full of coconut flavor. The crumb is soft and slightly dense, with sweet shredded coconut folded through the batter and sprinkled on top. It smells richly of vanilla and toasted coconut when fresh from the oven. If you like classic layer cakes that are comforting and not fussy, this one is a winner — and if you want a different brunch or cake idea, try a lighter pancake-style recipe for a change of pace from the same old comfort flavors: old-fashioned pancakes.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12
- Difficulty Level: Medium
Nutrition Information
Approximate per serving (1 of 12 slices)
- Calories per serving: 450 kcal
- Protein: 6 g
- Carbohydrates: 55 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 38 g
- Sodium: 240 mg
Why Make This Old Fashioned Coconut Cake
This cake brings back warm, nostalgic flavors. It is simple to mix, bakes up in about half an hour, and finishes with a quick, sweet frosting and coconut topping. The texture is moist and tender, with chewy bits of coconut. The aroma of vanilla and coconut fills the kitchen — perfect for holidays, birthdays, or a cozy weekend dessert.
How to Make Old Fashioned Coconut Cake
You will cream butter and sugar, fold in eggs and coconut, and bake two layer cakes. A light powdered-sugar frosting keeps the cake sweet but not heavy. The shredded coconut on top adds texture and a pretty finish. Work gently when folding to keep the cake tender.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups shredded coconut
- 1 cup powdered sugar (for frosting)
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup shredded coconut (for topping)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so the cakes release easily. Measure and set out all ingredients before you start. This helps the process move smoothly.
Step 2: Mixing
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry mix. Mix just until combined. Fold in the 2 cups of shredded coconut gently so you keep the batter airy. Divide the batter evenly between the prepared pans.
Step 3: Cooking
Bake the cakes for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Cooling fully prevents the frosting from melting.
Step 4: Finishing
For the frosting, combine the powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla extract. Whisk until smooth and spreadable; add a little more milk if too thick, or more powdered sugar if too thin. Once the cakes are cool, frost the tops and the layer between the cakes if stacking. Sprinkle the remaining 1 cup shredded coconut over the frosted cake. Press lightly so the coconut sticks.
How to Serve Old Fashioned Coconut Cake
Serve slices at room temperature for the best texture and flavor. The cake goes well with a cup of tea or a scoop of vanilla ice cream. For a party, arrange slices on a platter and garnish with toasted coconut or fresh berries for color and a bright contrast.
How to Store Old Fashioned Coconut Cake
- At room temperature: Store covered with a cake dome or airtight container for up to 2 days.
- In the refrigerator: Keep wrapped or in an airtight container for up to 5 days. Let slices come to room temperature before serving for best flavor.
- Freezing: Wrap individual slices tightly in plastic wrap and foil, or freeze the whole cake double-wrapped. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.
Expert Tips for Perfect Old Fashioned Coconut Cake
- Use room-temperature eggs and milk for a smooth batter and even rise.
- Don’t overmix after adding flour. Stir until just combined to keep the crumb tender.
- If you like a lighter coconut flavor, toast half the shredded coconut for topping and leave the rest untoasted in the batter.
- To prevent a domed top, tap the filled pans gently on the counter before baking.
- If frosting gets too runny, chill it 10–15 minutes to firm up before spreading.
Delicious Variations
- Toasted Coconut: Toast the topping coconut in a dry skillet until golden for a nutty flavor.
- Cream Cheese Frosting: Replace the powdered-sugar glaze with a tangy cream cheese frosting for balance.
- Pineapple Coconut Cake: Fold 1/2 cup crushed, drained pineapple into the batter for tropical notes.
- Coconut Rum Syrup: Brush cooled layers with a light syrup made from 2 tablespoons rum and 1/4 cup water + 2 tablespoons sugar for adult flavor.
- Coconut-Almond: Add 1/2 teaspoon almond extract to the batter and sprinkle toasted almonds on top.
Frequently Asked Questions
Q: Can I use sweetened shredded coconut?
A: Yes. Sweetened coconut will make the cake sweeter. You may want to reduce the granulated sugar by 2–4 tablespoons if you prefer less sweetness.
Q: Do I have to use whole milk?
A: Whole milk gives the best texture and richness. You can use 2% or a non-dairy milk (like canned coconut milk or almond milk). If using thinner milk, the cake may be slightly less rich.
Q: How can I make this cake ahead?
A: Bake the layers a day ahead and wrap them tightly in plastic wrap. Prepare the frosting on the day you assemble. This keeps the cake fresh and makes assembly easier.
Q: Can I make cupcakes instead of layers?
A: Yes. Fill liners 2/3 full and bake at 350°F (175°C) for about 18–22 minutes. Check with a toothpick for doneness.
Q: My cake came out dry. What went wrong?
A: Common causes are overbaking, overmixing, or using too little fat. Check oven temperature with a thermometer and bake only until a toothpick comes out clean with a few moist crumbs.
Q: How do I toast shredded coconut without burning it?
A: Toast in a dry skillet over medium heat, stirring constantly. It browns quickly, so watch closely and remove from heat as soon as it is golden.
Conclusion
This old fashioned coconut cake is a cozy, crowd-pleasing dessert with a moist crumb and sweet coconut character. It’s perfect for family dinners, potlucks, and special occasions when you want a simple, nostalgic cake. For another classic take and inspiration, see this trusted Old-Fashioned Coconut Cake – Brown Eyed Baker. Enjoy baking, and don’t be afraid to make the recipe your own.
Print
Old Fashioned Coconut Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A tender and moist coconut cake filled with sweet shredded coconut and topped with a light frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups shredded coconut
- 1 cup powdered sugar (for frosting)
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup shredded coconut (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Fold in 2 cups of shredded coconut gently. Divide the batter between prepared pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whisk together powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth and spreadable.
- Once the cakes are cool, frost the tops and sprinkle remaining shredded coconut over the frosted cake.
Notes
Store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg
