Best 4 Old Fashioned Coconut Cake Recipes

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Welcome to the realm of delightful baking, where we embark on a culinary journey to discover the secrets of creating an "Old Fashioned Coconut Cake" that will tantalize your taste buds and transport you back to simpler times. This timeless classic, with its moist and fluffy layers, delicate coconut flavor, and irresistible frosting, has stood the test of time for generations. As we delve into the world of coconut cake, we will explore the origins of this cherished recipe, uncover the secrets to achieving the perfect balance of flavors and textures, and provide step-by-step instructions to guide you through the baking process. Join us as we uncover the secrets of this beloved dessert and create an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED COCONUT CAKE



Old-Fashioned Coconut Cake image

Great coconut cake with an old-fashioned taste.

Provided by VictoriaSe49896

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h

Yield 12

Number Of Ingredients 14

1 ½ cups white sugar
2 eggs
4 egg yolks
1 cup milk
½ cup butter
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 ¾ cups white sugar
½ cup water
4 egg whites, room temperature
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 cups sweetened flaked coconut, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  • Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.
  • Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.
  • Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
  • Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
  • Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.
  • Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.
  • Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.

Nutrition Facts : Calories 475 calories, Carbohydrate 82.2 g, Cholesterol 117.5 mg, Fat 14 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 9.2 g, Sodium 252.2 mg, Sugar 59.9 g

OLD FASHIONED COCONUT CAKE



Old Fashioned Coconut Cake image

Basic 1-2-3-4 cake with a replacement of 1 cup canned, unsweetened coconut milk instead of regular milk. Paired with a delectable and delicious Swiss meringue buttercream icing...oh my!

Provided by Darla Cecil

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 1h40m

Yield 16

Number Of Ingredients 19

½ cup butter, room temperature
½ cup margarine, room temperature
2 cups white sugar
3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
4 eggs, room temperature
1 cup unsweetened coconut milk
2 teaspoons vanilla extract
1 cup sour cream
¾ cup white sugar
½ cup sweetened flaked coconut
4 tablespoons milk
1 cup white sugar
5 egg whites
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups unsalted butter
2 tablespoons sweetened flaked coconut, or as desired

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
  • Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
  • Sift flour, baking powder, and salt together in a separate bowl.
  • Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
  • Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
  • Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
  • Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
  • Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 71.2 g, Cholesterol 108.6 mg, Fat 36.9 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 21.3 g, Sodium 343.8 mg, Sugar 48.6 g

OLD FASHIONED COCONUT CAKE



Old Fashioned Coconut Cake image

This is an old family recipe. It originally called for fresh grated coconut and coconut milk. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. It is one of the best coconut cakes I have ever had!

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

4 eggs, lightly beaten
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon coconut flavoring
1 cup milk
3/4 cup butter
3 (12 ounce) packages of frozen fresh grated coconut

Steps:

  • Combine eggs and sugar and beat until light and fluffy.
  • Add flour and baking powder and beat on low until smooth.
  • Add coconut flavoring.
  • Combine milk and butter in a saucepan and heat until butter melts.
  • Fold into other mixture.
  • Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
  • Thaw the packages of coconut.
  • Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
  • Topping the icing with the coconut (in between the layers too!).

OLD-FASHIONED COCONUT CAKE



Old-Fashioned Coconut Cake image

Categories     Cake     Rum     Fruit     Dessert     Bake     Quick & Easy     Coconut     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

Cake
1 18.5-ounce package butter recipe golden cake mix
3 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sweetened cream of coconut (such as Coco Lòpez)*
1/3 cup water
1 tablespoon dark rum
Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sweetened cream of coconut
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 10-ounce package sweetened flaked coconut (about 3 cups)

Steps:

  • For cake:
  • Preheat oven to 375°F. Butter and flour two 9-inch-diameter cake pans. Combine all 6 ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.
  • For frosting:
  • Using electric mixer, beat cream cheese, butter and cream of coconut in large bowl until smooth. Beat in powdered sugar and vanilla.
  • Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides of cake with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least 1 hour. (Can be made 1 day ahead. Cover loosely and keep chilled until 1 hour before serving.)
  • *Cream of coconut is available in the liquor section of most supermarkets.

Tips and Conclusion

Baking the perfect old-fashioned coconut cake requires a combination of careful preparation and attention to detail. Here are some tips to ensure success:

  • Use fresh, high-quality ingredients for the best flavor and texture.
  • Make sure the butter and eggs are at room temperature before creaming them together. This will help to create a smooth, light batter.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven and avoid opening the oven door during baking. This will help to prevent the cake from falling.
  • Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting and running off the cake.

Conclusion:

The old-fashioned coconut cake is a classic Southern dessert that is loved by people of all ages. With its moist, fluffy texture and sweet, coconutty flavor, it is the perfect cake for any occasion. Whether you are serving it at a family gathering, a potluck, or a special event, this cake is sure to be a hit. So, put on your apron and get ready to bake up a batch of this delicious Southern classic.

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