Description
This Decadent Old-Fashioned Coconut Cake is a luscious, moist layered cake bursting with tropical coconut flavor. Made with a rich blend of buttermilk and coconut milk, and enhanced with vanilla and coconut extracts, the cake layers are tender and fluffy. The luscious buttercream frosting is perfectly sweetened and infused with coconut, generously coated with shredded coconut for a delightful texture. Ideal for celebrations or an indulgent treat, this classic coconut cake promises a moist crumb and rich taste with every bite.
Ingredients
Scale
Cake Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) buttermilk
- 1 tsp vanilla extract
- 1 tsp coconut extract
Frosting Ingredients
- 1 cup (230 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 1/4 cup (60 ml) coconut milk
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 cups (200 g) sweetened shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and flouring them, or lining with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar for 3 to 4 minutes until the mixture becomes light and fluffy, incorporating air for a tender cake texture.
- Add Eggs and Extracts: Add the eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter. Stir in the vanilla and coconut extracts to infuse the cake with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter mixture, alternating with coconut milk and buttermilk, starting and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat. Mix in the coconut milk, vanilla, and coconut extracts until the frosting is smooth, fluffy, and spreadable.
- Assemble Cake: Once the cake layers are completely cool, layer and frost them using the prepared coconut frosting. Finish by frosting the sides and top evenly for a polished look.
- Decorate: Press the sweetened shredded coconut onto the sides and top of the frosted cake for added texture and visual appeal.
- Chill: Refrigerate the decorated cake for at least one hour before serving to allow the frosting to set and flavors to meld.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake tender and light.
- Use sweetened shredded coconut for the best flavor and texture contrast.
- The cake can be stored covered in the refrigerator for up to 3 days.
- Allow refrigerated cake to come to room temperature before serving for the best taste and texture.
