Old-Fashioned Coconut Cake

Ingredients

For the Cake:

2½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
¾ cup unsalted butter, room temperature
2 cups sugar
4 large eggs
1 tsp vanilla extract
1 tsp coconut extract (optional but adds flavor)
1 cup canned coconut milk or whole milk
1½ cups shredded sweetened coconut

For the Frosting:

1 cup unsalted butter, room temperature
4 cups powdered sugar, sifted
¼ cup heavy cream or milk
1 tsp vanilla extract
1 tsp coconut extract (optional)

For the Topping:

2 cups sweetened shredded coconut (to press on the frosting)

🧁 Instructions

1. Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Make the Cake Batter:
In a bowl, whisk flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla and coconut extract.
Add dry ingredients in 3 parts, alternating with the coconut milk. Stir in shredded coconut.

3. Bake the Cake:
Divide the batter evenly between pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

4. Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar, cream, and extracts. Beat until fluffy.

5. Assemble the Cake:
Place one cake layer on a plate. Spread frosting on top. Add second layer and frost top and sides.

6. Add Coconut Topping:
Gently press shredded coconut all over the cake to coat.

🧊 Tips

For extra coconut flavor, toast some of the topping coconut before pressing it on.
Store in the fridge but bring to room temp before serving for best texture.