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Old Fashioned Coconut Cake

This classic coconut cake features moist layers with a deliciously creamy frosting, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup coconut milk
  • 3 large eggs
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded coconut
  • 1 pinch of salt

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease the 9-inch cake pans with butter and dust with flour.
  3. In a mixing bowl, whisk together the flour, baking powder, and salt.
  4. In another bowl, cream the softened butter and sugar until light and fluffy.
  5. Beat in the eggs one at a time, then add the coconut milk and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the shredded coconut.
  8. Evenly distribute the batter between the prepared pans and bake for 25-30 minutes.
  9. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.

Notes

This cake can be served plain or with frosting and pairs well with fresh fruit salad or whipped cream.