Table of Contents
Table of Contents
Okay, let’s be real here. How many times have you made a old fashioned coconut cake recipe that turned out drier than the Sahara desert? Or maybe you’ve tried those fancy recipes that require seventeen different gadgets you don’t even own? Yeah, I’ve been there too, and it’s honestly the worst.
But here’s the thing – I finally cracked the code on the perfect coconut cake recipe. And I’m not being dramatic when I say this cake will ruin you for all other coconut cakes. It’s ridiculously moist (like, almost embarrassingly so), packed with coconut flavor that’ll transport you straight to a tropical beach, and topped with frosting that’s basically edible clouds.
The best part? This easy coconut cake recipe doesn’t need any fancy equipment. No stand mixer required – just you, a couple bowls, and some good old-fashioned elbow grease. Plus, and this is where it gets really good, this moist coconut cake recipe actually gets BETTER as it sits. I know, right? Most cakes are sad leftovers after day two, but this one’s out here improving with age like a fine wine.
Why This Cake is So Ridiculously Good (The Nerdy Stuff, But Fun)
Look, I’m not usually the type to get all science-y about baking, but understanding why this cake works so well actually makes you feel like a total baking genius. So here’s the deal with what makes this coconut cake absolutely perfect.
The Moisture Magic Ingredients
Buttermilk: This is your secret weapon, folks. Buttermilk is like that friend who makes everything better – it’s tangy enough to balance out all the sweetness, thick enough to make your cake super moist, and acidic enough to make the whole thing tender. It’s basically doing all the heavy lifting while looking effortless.
Vegetable Oil: I know, I know. You’re probably thinking butter would be better, right? Wrong! Here’s the thing about oil – it stays liquid even when your cake cools down, which means your cake stays moist instead of turning into a brick. Plus, oil doesn’t fight with the coconut flavor like butter sometimes does.
Real Coconut (Both Kinds): We’re going all out here with shredded coconut AND coconut extract. The shredded stuff gives you those amazing little pockets of coconut goodness, while the extract makes sure every single bite tastes like vacation. Don’t even think about skipping either one.
Cake Flour: This is where I get a little picky, but trust me on this. Cake flour has less protein than regular flour, which basically means your cake comes out way more tender. It’s like the difference between a hug and a firm handshake – both are nice, but one’s definitely softer.
Don’t Mess Up Your Flour (Seriously, Don’t)
Okay, this is important. Too much flour will turn your beautiful cake into a hockey puck, and nobody wants that. If you’ve got a kitchen scale, use it – 1 cup of cake flour should weigh about 120 grams. No scale? No problem. Just fluff up your flour, spoon it into the cup, and level it off. Whatever you do, don’t just scoop directly from the bag unless you want to ruin everything.
What You’ll Need To Make Old Fashioned Coconut Cake
For the Cake:
- 2¾ cups cake flour (see above rant about measuring)
- 1¾ cups granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup vegetable oil
- 1 cup buttermilk (room temp, please)
- 4 large eggs (also room temp)
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract (don’t skip this!)
- 1 cup sweetened shredded coconut
For the Frosting That’ll Change Your Life:
- 8 oz cream cheese (soft, not rock hard)
- ½ cup unsalted butter (also soft)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 3-4 tablespoons heavy cream
- 2 cups sweetened shredded coconut (for rolling around in… I mean, for coating)
Let’s Make This Thing (It’s Easier Than You Think)
Getting Your Pans Ready
First things first – preheat that oven to 350°F. Then grab two 9-inch round pans, butter them up real good, dust with flour, and tap out the excess. I also like to put parchment paper on the bottom because I’m paranoid about cakes sticking, and you should be too.
Mixing the Dry Stuff
Sift your cake flour, baking powder, and salt into a big bowl. I know sifting seems old-fashioned and annoying, but it actually makes a difference – your cake will be lighter and fluffier. Then whisk in that sugar until everything’s combined. This is your foundation, so don’t rush it.
The Wet Ingredient Dance
In another bowl, whisk together your eggs, oil, buttermilk, vanilla, and coconut extract until it’s all smooth and happy. Here’s where things get fun – make a little well in your dry ingredients (like a flour volcano) and pour in your wet mixture.
Now listen carefully: mix this GENTLY. Like you’re stirring a sleeping baby or something. Overmixing is the enemy here – it’ll make your cake tough and chewy instead of tender and amazing.
Fold in that shredded coconut last, making sure it’s spread around evenly. Every bite should have coconut, people!
Baking Time (The Hardest Part is Waiting)
Split your batter between those prepared pans and pop them in the oven for 25-30 minutes. You’ll know they’re done when a toothpick comes out with just a few moist crumbs (not wet batter, but not bone dry either). The tops should spring back when you poke them gently.
Let them cool in the pans for about 10 minutes, then flip them out onto wire racks. And here’s the hard part – you HAVE to let them cool completely before frosting. I know it’s torture, but frosting a warm cake is a disaster waiting to happen.
The Frosting That Dreams are Made Of
Making Frosting Magic (Old Fashioned Coconut Cake )
Beat that soft cream cheese and butter together until it’s light and fluffy – this takes about 3-4 minutes of actual beating, so don’t give up too early. Gradually add your powdered sugar (don’t dump it all in at once unless you want a sugar snowstorm in your kitchen), then mix in your extracts and enough cream to get the consistency just right. It should be spreadable but not runny.
Making It Look Fancy (Even If You’re Not)
Put one layer on your serving plate and spread frosting on top. Add the second layer and frost the whole thing – top and sides. Here’s the fun part: take those two cups of shredded coconut and just press them all over the cake. It’ll look like you spent hours on it, but really you just rolled a cake in coconut like some kind of delicious snowball.
Pro tip: dip your knife in warm water between cuts for clean slices that don’t look like they were attacked by a toddler.
Random Tips That’ll Make You Look Like a Pro
Room Temperature Everything: Cold eggs and buttermilk don’t play nice with the other ingredients. Set them out about an hour before you start baking, or do what I do and forget about them until the last minute, then give them a quick warm water bath.
Don’t Be Cheap with the Coconut Extract: I’m telling you, this stuff is what makes the cake taste like actual coconut instead of just “vaguely tropical.” Get the real deal if you can find it, not the fake stuff that tastes like sunscreen.
Coconut Measuring Matters: Pack it lightly when you measure. Too loose and you won’t taste it, too tight and your cake gets weird and dense.
This Cake Gets Better: Store it covered on your counter for up to 3 days, or stick it in the fridge for a week. The flavors actually get more amazing as time goes on. It’s like the cake equivalent of getting better with age.
Want Cupcakes Instead?: This recipe makes about 24 cupcakes. Just bake them for 18-20 minutes instead, and you’ve got portable coconut heaven.
The Questions Everyone Always Asks
Can I make this gluten-free?
Yep! Just swap the cake flour for a good gluten-free baking blend – look for one with xanthan gum already in it. It won’t be exactly the same texture, but it’ll still be pretty darn good.
How long does this cake stay moist?
Up to a week if you store it right! Cover it well and keep it at room temp for 3 days, or in the fridge for longer. Seriously, it actually gets more delicious as it sits there.
Can I use fresh coconut?
Absolutely! Fresh coconut is amazing if you can get it. Use about ¾ cup grated fresh coconut instead of the shredded stuff. You can even toast it a little for extra flavor.
Why is my cake dense and sad?
Usually it’s because you either overmixed the batter (remember, gentle folding!) or added too much flour. Measure carefully and mix like you’re being paid to be gentle.
What if I can’t find coconut extract?
You can bump up the vanilla to 1 tablespoon total, but honestly, the coconut extract is what makes this cake special. It’s worth hunting down at the store or ordering online.
Conclusion Of Old Fashioned Coconut Cake
Look, I’m not gonna lie – this old-fashioned coconut cake recipe has ruined me for all other desserts. It’s the kind of cake that makes people ask for the recipe, that disappears mysteriously from your counter overnight, and that you’ll find yourself making for basically every occasion.
Whether you’re celebrating something special or just having a Tuesday that needs improvement, this moist coconut cake recipe delivers every single time. The texture is perfect, the flavor is like a tropical vacation in cake form, and that frosting? Don’t even get me started on that frosting.
Trust me, make this cake once and you’ll understand why I’m so obsessed with it. It’s simple enough for beginners but impressive enough to make you look like a total baking rockstar. Plus, it gets better with time, which is basically the holy grail of cake qualities. What more could you want?
