Old Fashioned Coconut Cake
This old fashioned coconut cake is the one I bring to every potluck, with three tender layers of buttermilk cake and a creamy coconut cream cheese frosting.
It’s rich but not heavy, with toasted coconut on the outside that adds a little crunch against the soft cake.
Why This Coconut Cake Works
The buttermilk and cake flour keep the crumb velvety and light, so each bite feels airy even under all that frosting.
Coconut extract goes into both the cake and the frosting, which gives you a deep, true coconut flavor without any fake aftertaste.
A ring of toasted coconut on the outside brings a warm, nutty finish that balances the sweetness. It is the kind of cake people ask for every year.
Ingredients
- 2 ½ cups cake flour: spooned into the measuring cup and leveled, for a tender crumb
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened: bring to room temperature so it creams easily
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract: the extract carries the coconut flavor through the whole cake
- 1 cup buttermilk, at room temperature: adds moisture and a gentle tang
- 2 cups sweetened shredded coconut, divided: ½ cup for the batter, 1 cup for the frosting, plus the rest for decorating (toast the decorating coconut for best flavor)
- 8 oz cream cheese, softened: full fat gives the frosting structure
- ½ cup unsalted butter, softened: for the frosting
- 4 cups powdered sugar
- Pinch of salt
- 2 to 3 tablespoons heavy cream: to loosen the frosting to a spreadable consistency
Variations / Substitutions
- Coconut flavor: for a milder taste, reduce the coconut extract to ½ teaspoon in both the cake and frosting.
- Buttermilk: if you do not have buttermilk, stir 1 tablespoon lemon juice into 1 cup whole milk and let it sit for 5 minutes.
- Frosting: swap half the cream cheese for mascarpone for a silkier finish that is a little less tangy.
- Topping: skip the shredded coconut on the outside and finish with a dusting of powdered sugar instead for a simpler look.
If you love coconut desserts, try my coconut cream pie next time.
How to Make Old Fashioned Coconut Cake
Step 1: Cream the Butter and Sugar
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, beat the 1 cup softened butter and 2 cups sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
The mixture should look pale and nearly doubled in volume. Stop once to scrape down the sides of the bowl so everything mixes evenly.
Step 2: Beat in the Eggs and Extracts
Add the 4 eggs one at a time, beating well after each one. Once they are all in, mix in the 1 teaspoon vanilla and 1 teaspoon coconut extract.
The batter may look slightly curdled after the eggs go in, but it will smooth out when you add the dry ingredients.
Step 3: Alternate the Dry and Buttermilk
In a separate bowl, whisk together the 2 ½ cups cake flour, 2 teaspoons baking powder, and ½ teaspoon salt. With the mixer on low, add the flour mixture in three additions, alternating with the 1 cup buttermilk, starting and ending with the flour. Mix just until no dry streaks remain.
Overmixing now will make the cake tough, so stop as soon as the batter looks uniform. A few small lumps are fine.
Step 4: Bake the Layers
Fold in the ½ cup of shredded coconut by hand, then divide the batter evenly among the prepared pans. Bake for 20 to 23 minutes, until a toothpick inserted in the center comes out clean.
The tops will be golden and spring back lightly when touched. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before you frost them.
Step 5: Whip the Frosting
In a large bowl, beat the 8 ounces of cream cheese and ½ cup of butter until smooth. Gradually add the 4 cups of powdered sugar, 1 teaspoon coconut extract, and a pinch of salt, beating on low until combined. Pour in 2 tablespoons of heavy cream and beat on high until the frosting is fluffy, about 2 minutes. If it feels too stiff, add another tablespoon of cream. Fold in the remaining 1 cup of shredded coconut by hand.
The frosting should be thick but easy to spread. Taste it now and add a little more extract if you want a bolder coconut punch.
Step 6: Assemble and Frost the Cake
Set one cake layer on a serving plate and spread about 1 cup of frosting over the top with an offset spatula. Repeat with the second layer, then place the third layer on top. Frost the top and sides of the whole cake with the rest of the frosting, then press the toasted decorating coconut onto the sides and top.
Slice and serve the cake while it is still cool. The frosting will set a bit as it sits, making each slice clean and pretty.
Tips for the Best Coconut Cake
- Always use room temperature butter, eggs, and buttermilk. Cold ingredients make the batter seize and the cake comes out dense.
- Measure cake flour by spooning it into the cup and leveling, never by scooping from the bag. This prevents a dry, heavy crumb.
- Toast the decorating coconut in a dry skillet over medium heat, stirring often, until golden, about 3 minutes. Cool it completely before you use it.
- If your kitchen is warm, chill the cake layers for 20 minutes before frosting so the cream cheese frosting does not slide.
- For clean slices, wipe the knife with a warm, damp towel between cuts.
Bake times by pan:
| Pan size | Number of pans | Bake time |
|---|---|---|
| 8-inch round | 3 | 20 to 23 mins |
| 9-inch round | 2 | 22 to 26 mins |
| Bundt pan | 1 | 40 to 45 mins |
Storing Leftover Coconut Cake
- Refrigerate: store the cake in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for 30 minutes before serving so the frosting softens.
- Freeze: wrap unfrosted cake layers tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight before assembling.
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes, the cake will be a touch less sweet and the coconut flavor will taste more natural, not candy-like. You can increase the sugar in the batter by 2 tablespoons if you want to balance it.
How do I keep the cake from being dry?
Buttermilk and cake flour are your best helpers here. Measure the flour carefully and do not overbake. Start checking for doneness at the low end of the bake time.
Can I turn this into a 9×13 sheet cake?
Yes, pour the batter into a greased 9×13 pan and bake at 350°F (175°C) for 30 to 35 minutes, until a toothpick comes out clean. Frost it right in the pan.
Can I make the cake ahead of time for a party?
You can bake the layers a day in advance, cool them completely, wrap each one in plastic, and store at room temperature. Frost the cake the day you plan to serve it.
Old Fashioned Coconut Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream the 1 cup butter and 2 cups sugar on medium speed until light and fluffy, 3 to 4 minutes.
- Beat in the eggs one at a time, then mix in the vanilla and coconut extracts.
- In a separate bowl, whisk the flour, baking powder, and salt. Add to the butter mixture in three additions, alternating with the buttermilk, starting and ending with flour. Mix just until combined. Fold in ½ cup of the coconut.
- Divide the batter among the pans and bake 20 to 23 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
- For the frosting, beat the cream cheese and ½ cup butter until smooth. Gradually add the powdered sugar, coconut extract, and salt, beating on low. Add 2 tablespoons heavy cream and beat on high until fluffy, adding more cream if needed. Fold in 1 cup of coconut by hand.
- Place one layer on a plate, spread with 1 cup frosting, repeat with next layers. Frost the top and sides of the cake, then press the remaining toasted coconut onto the sides and top. Slice and serve.
