old fashioned coconut cake

You&#x27;ll LOVE this super soft and moist coconut cake! Made with a simple vanilla cake and covered in an old-fashioned frosting recipe handed down from my grandmother!Be sure to check out the how-to VIDEO below the recipe!

Coconut Cake Recipe

unsalted butter (softened to room temperature)

canola oil or vegetable oil ((160 milliliters))

sugar ((400 grams))

sour cream ((240 grams))

vanilla extract

½ tsp coconut extract (optional,

all-purpose flour ((344 grams))

baking powder

baking soda

salt

salted butter (softened (170 grams))

Tablespoons shortening (I use Crisco)

sugar

Tablespoons all-purpose flour

coconut milk (or you can use regular whole milk which

oz frozen fresh shredded coconut thawed

Preheat oven to 350F (175C) and grease and flour the sides of two 8” cake pans (or spray with baking spray) and line the bottom with parchment paper.

In a large bowl (or in stand mixer), use an electric mixer to beat together butter, oil, and sugar. Beat until ingredients are creamy and well-combined.

Scrape down the sides and bottom of the bowl and then stir in sour cream, vanilla extract, and coconut extract.

In a separate bowl, whisk together your flour, baking powder, baking soda and salt.

Using a spatula and stirring by hand (I don’t recommend using an electric mixer here as you can accidentally over-mix your ingredients, resulting in a dense, dry cake), stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. Scrape the sides and bottom of the bowl to ensure that all of your ingredients are well-combined. Set aside.

In a separate clean, dry, and completely grease-free bowl, place your egg whites in a completely clean, dry, and grease-free bowl. Using an electric mixer, beat on high-speed until stiff peaks form.

Using a spatula, gently fold your egg whites into your batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.

Divide batter evenly into prepared cake pans.

Bake on 350F (175C) for 27-30 minutes or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter).

Allow cakes to cool completely before frosting.

Combine butter, shortening, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-speed until creamy and well-combined.

Add flour, one Tablespoon at a time, beating on medium speed for 15 seconds after each addition. Scrape down sides and bottom of bowl and beat again for 20 seconds.

Add coconut milk and vanilla extract and stir to combine

Turn mixer speed up to medium-high and beat for 6 minutes. Scrape down the sides and bottom of the bowl and beat again at least another 6 minutes.

Test the frosting by tasting or rubbing between your fingers, it should not be gritty or grainy at all. If it still is, carefully scrape the sides and bottom of your mixing bowl again and stir again on high speed until no longer grainy.

Once your cakes are cool, ice them by placing one layer on your serving dish and applying an even layer of frosting to the top. Sprinkle liberally with shredded coconut.

Place your second layer on top of the first and apply an even layer of frosting around the top and sides of the cake. Sprinkle coconut over the top of the cake, and then use your hands to press coconut all around the sides.

Frosting

https://www.youtube.com/watch?v=ihcRxSUaQAA

An old-fashioned coconut cake recipe, made with a soft, 2-layer vanilla cake and iced with an old-fashioned frosting straight from my grandmother's cookbook.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

RECIPE: https://sugarspunrun.com/old-fashioned-coconut-cake

Ingredients
6 Tablespoons unsalted butter softened to room temperature
2/3 cup canola oil or vegetable oil 80ml
2 cup granulated sugar 400g
1 cup sour cream 240g
2 teaspoons vanilla extract
½ tsp coconut extract optional, if not using then use 1 Tbsp vanilla
2 3/4 cup all-purpose flour 344g
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 large egg whites room temperature (½ cup or 122g), make sure there is not so much as a teeny tiny bit of yolk in with the egg whites or they will not whip properly.

FROSTING
3/4 cup salted butter softened (170g)
9 Tablespoons shortening I use Crisco
1 1/2 cups granulated sugar 300g
4 Tablespoons all-purpose flour because of recent risk of flour contamination, I recommend heat-treating your flour before using (make sure to let it cool completely before using
1 cup coconut milk or you can use regular whole milk which is what my grandmother uses (235ml)
3/4 teaspoon vanilla extract
18 oz frozen fresh shredded coconut thawed I’ve not had a lot of luck finding frozen coconut recently. You can substitute dried sweetened coconut, found in the baking section, instead. I usually only need about 3-4 cups and sometimes I will briefly pulse the shreds in the food processor to make them a little less stringy, though this is not required.

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Instructions

Preheat oven to 350F (175C) and grease and flour the sides of two 8” cake pans (or spray with baking spray) and line the bottom with parchment paper.
In a large bowl (or in stand mixer), use an electric mixer to beat together butter, oil, and sugar. Beat until ingredients are creamy and well-combined.
Scrape down the sides and bottom of the bowl and then stir in sour cream, vanilla extract, and coconut extract.
In a separate bowl, whisk together your flour, baking powder, baking soda and salt.
Using a spatula and stirring by hand (I don’t recommend using an electric mixer here as you can accidentally over-mix your ingredients, resulting in a dense, dry cake), stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. Scrape the sides and bottom of the bowl to ensure that all of your ingredients are well-combined. Set aside.
In a separate clean, dry, and completely grease-free bowl, place your egg whites in a completely clean, dry, and grease-free bowl. Using an electric mixer, beat on high-speed until stiff peaks form.
Using a spatula, gently fold your egg whites into your batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.
Divide batter evenly into prepared cake pans.
Bake on 350F (175C) for 27-30 minutes or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter).
Allow cakes to cool completely before frosting.

Frosting
Combine butter, shortening, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-speed until creamy and well-combined.
Add flour, one Tablespoon at a time, beating on medium speed for 15 seconds after each addition. Scrape down sides and bottom of bowl and beat again for 20 seconds.
Add coconut milk and vanilla extract and stir to combine
Turn mixer speed up to medium-high and beat for 6 minutes. Scrape down the sides and bottom of the bowl and beat again at least another 6 minutes.
Test the frosting by tasting or rubbing between your fingers, it should not be gritty or grainy at all. If it still is, carefully scrape the sides and bottom of your mixing bowl again and stir again on high speed until no longer grainy.
Once your cakes are cool, ice them by placing one layer on your serving dish and applying an even layer of frosting to the top. Sprinkle liberally with shredded coconut.
Place your second layer on top of the first and apply an even layer of frosting around the top and sides of the cake. Sprinkle coconut over the top of the cake, and then use your hands to press coconut all around the sides.
A Note on the Frosting:
For me, coconut cake just wouldn't be coconut cake without this old-fashioned frosting. However, I know it's not for everyone. This cake could also be covered with any of these frostings below, just make sure to cover with coconut shavings!

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The PERFECT soft and fluffy Coconut Cake

This simple Coconut Cake recipe has a fresh and delicious pineapple filling inside layers of coconut cake and frosted with a creamy coconut cream cheese frosting. It&#039;s one of my absolute favorite cakes!

Coconut Cake

all-purpose flour ((250 grams))

Tablespoon baking powder ((12 grams))

salt ((6 grams))

unsalted butter ((113 grams), room temperature)

coconut milk (, divided (400 ml))

coconut extract ((7.5 ml))

pineapple ((567 g))

granulated sugar ((134 grams))

cornstarch ((16 g))

butter ((113 grams), room temperature)

cream cheese (, room temperature (226 grams))

sugar ((480 grams-600 grams))

- 2 Tablespoons leftover coconut milk (, regular milk (15-30 ml))

coconut ((85 grams))

Preheat oven to 350 degrees F. Line the bottom of two 8 inch cake pans with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.

Mix dry ingredients In a mixing bowl; flour, baking powder and salt. Set aside.

In a separate mixing bowl beat the butter on medium speed with an electric hand mixer or stand mixer for 1 minute, until light and fluffy. Add sugar and mix until well creamed together. Add 1 1/4 cups canned coconut milk and coconut extract and mix.

Gradually add flour mixture and mix on medium speed for 2 minutes.

Beat egg whites in a separate bowl until stiff peaks form. Fold the egg whites into the batter until incorporated.

Bake: Divide cake batter evenly between prepared cake pans. Bake at 350 degrees F for 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean, or with few moist crumbs. Remove the pans from the oven and allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely.

Torte Cakes: Once cakes have cooled, use a sharp serrated knife to torte/cut each cake round in half horizontally, so that you end up with four thin cake rounds.

Pineapple Filling: Add all ingredients to medium saucepan over medium heat. Stir well to combine. Cook, stirring frequently, until mixture thickens and looks &quot;glossy&quot;, about 5-8 minutes. Pour filling into a container and place a piece of plastic wrap directly on the surface of the filling. Once cooled, cover container and refrigerate until ready to use, up to one week.

Coconut Cream Cheese Frosting: Beat butter and cream cheese together until smooth. Add powdered sugar and a splash of remaining coconut milk and mix until smooth and fluffy, about 3 minutes. Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency. Stir in coconut flakes, saving some for sprinkling on the sides and top of the cake, if desired.

Assemble: Place one cake layer on serving plate. Spread half of the pineapple filling over it. Top with another cake layer, and smooth a layer of cream cheese frosting over it. Top with third cake layer. Spread remaining half of the pineapple filling over it. Top with last (4th) cake layer. Frost the sides and top of the cake with coconut cream cheese frosting. Sprinkle outsides of cake with shredded coconut, if desired.

Refrigerate for at least 4 hours, before serving. (Tastes even better the next day!)

This is my forever BIRTHDAY CAKE !!!
OMG unbelievable deliciousness!  If you don't try this you don't have a sweet tooth in your mouth!!
Hugs Lauren for the best cake recipe!!!!!!!!
Thank You!

https://content.jwplatform.com/videos/MZgBkrZL.mp4

This easy Coconut Cake recipe has moist layers of soft coconut cake, pineapple filling, and topped with coconut cream cheese frosting. The assembled cake is somewhat of a masterpiece, and could be one of my favorite cakes of all time!

Coconut Cake with Pineapple Filling

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Top 2 old fashioned coconut cake recipes from across the web

The most viewed old fashioned coconut cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coconut Cake Recipe

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The most viewed old fashioned coconut cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine