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
Scale
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
