Real Recipes From Real Home Cooks ®

classic coconut cake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

cook time 30 Min
method Bake

Ingredients For classic coconut cake

  • FOR THE CAKE
  • 1 c
    unsalted butter, softened
  • 2 c
    sugar
  • 5
    eggs
  • 3 1/4 c
    cake flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • 1 c
    whole buttermilk
  • 5 c
    sweetened flaked coconut, divided
  • 1 tsp
    vanilla
  • 1/2 tsp
    coconut extract
  • creamy coconut frosting (below)
  • toasted sweetened flaked coconut for garnish
  • FOR THE CREAMY COCONUT FROSTING
  • 1 1/2 c
    unsalted butter, softened
  • 8 c
    powdered sugar
  • 5-6 Tbsp
    unsweetened coconut milk
  • 1 tsp
    coconut extract

How To Make classic coconut cake

  • 1
    Preheat oven to 325F. Spray 3 (9 inch) round cake pans with nonstick spray with flour. Line bottoms of pans with parchment paper; spray with baking spray with flour. Set aside. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  • 2
    In a medium bow, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Beat in 1 cup coconut and extracts. Divide batter evenly among prepared pans. Bake until a wooden pick inserted in center comes out clean, 25-30 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans. Remove from pans, and let cool completely on wire racks.
  • 3
    Make the creamy coconut frosting: In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until combined. Add coconut milk, one tablespoon at a time, beating until smooth. Beat in extract. Spread frosting between layers and on top and sides of cake. Press desired amount of remaining coconut on top and sides of cake. Refrigerate 1 hour before serving. Garnish with toasted coconut, if desired.
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