Tasty Old-Fashioned Coconut Cake Recipe
If you’re craving a delightful dessert that brings back comforting memories and bursts with tropical charm, then you absolutely must try this Tasty Old-Fashioned Coconut Cake. This classic treat is the perfect blend of moist, fluffy cake layers infused with coconut essence and coated in a fluffy, sweet seven-minute frosting topped generously with tender shredded coconut. Each bite delivers that nostalgic, melt-in-your-mouth magic that makes this cake a beloved staple for any occasion. It’s simple enough to bake at home but extraordinary enough to impress family and friends.
Ingredients You’ll Need
The beauty of the Tasty Old-Fashioned Coconut Cake lies in its humble yet essential ingredients. Each one plays a unique role in building the cake’s rich flavor, soft texture, and that iconic coconut aroma that fills your kitchen.
- Vegetable shortening and flour: used for prepping pans to ensure your cake layers release perfectly without sticking.
- 1 cup unsalted butter (room temperature): adds richness and a tender crumb when creamed with sugar.
- 2 cups white sugar: sweetens and helps create that light, fluffy cake texture.
- 5 large eggs: provide structure and moisture, binding the ingredients together beautifully.
- 1 teaspoon vanilla essence: enhances all the flavors with a lovely aromatic warmth.
- 1 teaspoon coconut flavoring: boosts the coconut punch and pairs perfectly with vanilla.
- 2 1/2 cups all-purpose flour: forms the sturdy base of the cake layers with the right balance of softness.
- 1 teaspoon baking soda: helps the cake rise evenly and gives a tender crumb.
- 1 teaspoon baking powder: works alongside baking soda to aerate the batter perfectly.
- 1/4 teaspoon salt: balances the sweetness and intensifies flavor.
- 1 cup buttermilk: adds moisture and subtle tang, keeping the cake fluffy and tender.
- Seven-minute frosting: the classic, airy frosting that crowns the cake with a silky smooth finish.
- 2 cups sweetened shredded coconut: the crowning glory that adds texture and exotic flavor on top.
How to Make Tasty Old-Fashioned Coconut Cake
Step 1: Prepare Your Cake Pans
First things first, preheat your oven to 350°F (175°C). Gently grease and dust two 9-inch round cake pans—or if you prefer, one 9×13-inch pan—with vegetable shortening and flour. This ensures your cake layers will slide right out without a hitch once baked. Set these aside and get ready to dive into that luscious batter.
Step 2: Cream Butter and Sugar
In a large bowl, combine your room temperature butter and white sugar. Use an electric mixer on medium speed and cream them together until super smooth and creamy—think at least four minutes. This step is crucial because it introduces air into the mixture, making your cake wonderfully light and tender.
Step 3: Mix in the Wet Ingredients
Now add those five eggs, vanilla essence, and coconut flavoring into your creamed butter and sugar. Keep beating until everything comes together in a silky, uniform batter. The coconut flavoring here is your secret weapon for that unmistakable tropical punch.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking soda, baking powder, and salt until you have a smooth, lump-free mixture. Combining these dry ingredients thoroughly is key to an even texture throughout your cake layers.
Step 5: Blend the Cake Batter
Alternately add the dry flour mixture and the buttermilk to the wet ingredients, mixing on medium speed with your electric mixer. Remember to scrape down the sides of the bowl often—about two to three minutes until the batter is perfectly smooth. This alternating method keeps the batter balanced and luscious.
Step 6: Bake the Cake
Pour your gorgeous batter into your prepared pans, then slide them into the oven. Bake for about 25 to 30 minutes if using two round pans, or 30 to 35 minutes for one 9×13 pan. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The kitchen will smell absolutely heavenly by now!
Step 7: Cool and Frost the Cake
Allow your cakes to cool completely—patience here makes a better frosting job! Once cool, slather on that iconic seven-minute frosting. It’s fluffy and sweet with a glossy finish that perfectly complements the cake’s texture. Immediately after frosting, sprinkle the shredded coconut over the top and around the sides. Press it gently so it sticks and creates a snowy coconut coating that’s pure eye candy.
Step 8: Storing Your Coconut Cake
Keep the finished cake covered at room temperature for up to two days or chill it in the fridge for up to a week. This helps preserve the moist texture and the pristine look of your Tasty Old-Fashioned Coconut Cake.
How to Serve Tasty Old-Fashioned Coconut Cake
Garnishes
To make your cake look even more irresistible, consider adding fresh coconut curls or a few toasted coconut flakes on top for a delightful crunchy contrast. A sprinkle of edible flowers can also give it a charming, elegant touch perfect for special occasions.
Side Dishes
This cake pairs beautifully with fresh fruit like ripe pineapple slices or juicy mango chunks that echo the tropical vibe. Serve alongside a cold glass of milk or an aromatic cup of tea to balance the sweetness perfectly.
Creative Ways to Present
For a fun twist, try serving individual slices with a dollop of whipped cream and a drizzle of passion fruit sauce. You can also turn it into layered mini cakes in mason jars for an easy and adorable dessert presentation when entertaining guests.
Make Ahead and Storage
Storing Leftovers
If you have any Tasty Old-Fashioned Coconut Cake leftovers (which, let’s be honest, is rare), keep them covered tightly at room temperature for up to two days or in the refrigerator for about a week. This keeps the cake moist and the frosting fresh.
Freezing
Want to save a slice for later? Wrap the cake tightly in plastic wrap, then foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge to preserve the delicate frosting and texture.
Reheating
For the best experience, let refrigerated or thawed cake slices come to room temperature naturally before serving. Avoid microwaving to keep the frosting intact and the cake tender rather than soggy or dry.
FAQs
Can I use coconut milk instead of buttermilk?
You could try substituting coconut milk, but it won’t provide the same acidity that buttermilk brings to tenderize the cake and balance flavors perfectly. Adding a teaspoon of vinegar or lemon juice to regular milk can be a better buttermilk substitute.
Is seven-minute frosting difficult to make?
Not at all! Seven-minute frosting is surprisingly simple once you get the hang of whisking over simmering water or using a mixer. It’s light, glossy, and a perfect match for this cake—well worth the effort.
Can I make this cake gluten-free?
Yes, with some adjustments! Use a 1:1 gluten-free baking flour blend, but keep in mind the texture might be a bit different. Also, check that your baking powder and other ingredients are gluten-free.
How long does this cake stay fresh?
When stored properly covered, your Tasty Old-Fashioned Coconut Cake stays fresh for up to two days at room temperature and up to one week in the fridge. Always keep it well covered to prevent drying out.
Can I add different flavors to this cake?
Absolutely! While the classic recipe is fantastic, experimenting with almond extract or a splash of rum can add exciting new dimensions to the cake’s flavor without overpowering the coconut essence.
Final Thoughts
Making this Tasty Old-Fashioned Coconut Cake at home is like inviting a little sunshine into your kitchen and sharing that joy with everyone you love. It’s a recipe that feels like a warm hug — both timeless and irresistibly delicious. So go ahead, whisk up this classic coconut indulgence and experience firsthand why it has so many fans who keep coming back for more!
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Tasty Old-Fashioned Coconut Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Tasty Old-Fashioned Coconut Cake is a classic Southern dessert featuring a moist and fluffy butter cake infused with coconut flavor and vanilla, topped with a light and fluffy seven-minute frosting and a generous sprinkle of sweetened shredded coconut. Perfect for celebrations or any cozy gathering, this cake offers a nostalgic taste with a delightful texture and rich tropical aroma.
Ingredients
For the Cake:
- Vegetable shortening and flour (for prepping pans)
- 1 cup (2 sticks) room temperature unsalted butter
- 2 cups white sugar
- 5 large eggs
- 1 teaspoon vanilla essence
- 1 teaspoon coconut flavoring
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
For the Frosting and Topping:
- Seven-minute frosting (recipe to be prepared separately)
- 2 cups sweetened shredded coconut (for topping the cake)
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or one 9×13-inch cake pan. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the unsalted butter and white sugar together until very smooth and creamy, about 4 minutes.
- Mix in Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then add the vanilla essence and coconut flavoring. Beat until fully combined and silky smooth.
- Combine Dry Ingredients: In a separate bowl, sift or stir together the flour, baking soda, baking powder, and salt until evenly mixed and free of lumps.
- Blend the Cake Batter: Alternately add the dry ingredients and buttermilk into the butter mixture, starting and ending with the dry mixture. Beat on medium speed until the batter is smooth and fully combined, scraping down the bowl as needed (about 2 to 3 minutes).
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake at 350°F for 25 to 30 minutes for 9-inch round pans, or 30 to 35 minutes for a 9×13-inch pan. The cake is done when a toothpick inserted in the center comes out clean.
- Cool and Frost the Cake: Allow the cake layers to cool completely in the pans on wire racks. Once cooled, frost the cake with a no-fail seven-minute frosting, applying an even coat over the surface. Immediately sprinkle sweetened shredded coconut generously over the top and press coconut into the sides to adhere.
- Store the Cake: Keep the frosted cake covered at room temperature for up to two days. Alternatively, refrigerate for up to one week to preserve freshness. Bring to room temperature before serving for the best texture.
Notes
- Be sure to use room temperature butter and eggs for better creaming and mixing results.
- If you cannot find coconut flavoring, you may increase the vanilla essence slightly for a similar aroma.
- Seven-minute frosting requires careful whisking over simmering water; it’s light, fluffy, and a traditional match for coconut cake.
- Make sure the cake is completely cool before frosting to prevent the frosting from melting and sliding off.
- For best texture, slice the cake with a serrated knife to avoid crumbling.
- Use sweetened shredded coconut for topping to add extra moisture and sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 115 mg
Keywords: coconut cake, old-fashioned cake, seven-minute frosting, classic Southern dessert, homemade coconut cake
