Name: Cakes Recipes Old Fashioned Coconut Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 cup coconut milk; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 2 cups sweetened shredded coconut (divided); Cream cheese frosting (homemade or store-bought)

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I still remember the first time I baked this old fashioned coconut cake. The kitchen smelled like warm sugar and toasted coconut, and I knew right away this recipe was a keeper. Cakes Recipes like this one carry that comforting homemade charm we all crave. This is the best coconut cake recipe when you want something simple yet impressive. The texture stays soft and moist thanks to a clever mix of ingredients, and the frosting—oh, the frosting—sticks to every forkful. If you’re looking for an easy coconut cake recipe, this one has you covered. It even works perfectly as a coconut cake recipe with box cake, which makes it faster when you’re short on time. I’ve baked it as a coconut sheet cake recipe for potlucks, a coconut pie recipe old fashioned style for my mom, and once as a coconut loaf cake recipe just because I felt like slicing thick, coconut-packed pieces for breakfast. No matter how you bake it, this cake feels like a treat you made with love.

1) Key Takeaways
2) Easy Old Fashioned Coconut Cake Recipe
3) Ingredients for Old Fashioned Coconut Cake
4) How to Make Old Fashioned Coconut Cake
5) Tips for Making Old Fashioned Coconut Cake
6) Making Old Fashioned Coconut Cake Ahead of Time
7) Storing Leftover Old Fashioned Coconut Cake
8) Try these Dessert next!
9) Old Fashioned Coconut Cake
10) Nutrition

1) Key Takeaways

This recipe makes a soft and tender cake with a rich coconut flavor.
Uses common pantry ingredients with the option to add coconut extract for depth.
Pairs well with cream cheese frosting and a sprinkle of toasted coconut.
Perfect for birthdays, potlucks, or casual Sunday desserts.

2) Easy Old Fashioned Coconut Cake Recipe

I think we all have that one dessert that instantly makes us feel like home. For me, it’s this old fashioned coconut cake. The smell of coconut in the oven is enough to pull kids out of their rooms and even make the neighbors a little curious. That’s how I know a recipe is doing its job. Cakes Recipes should do that to people, right? They bring us together around something sweet and satisfying.

This recipe has the charm of grandma’s kitchen but with shortcuts that suit our busy lives. If you’ve got flour, sugar, butter, and a bit of coconut milk, you’re already halfway there. The frosting is forgiving too. Spread it generously, let it drip a little, and don’t stress about perfection. The cake itself will make up for it. For a dessert that looks fancy yet takes very little effort, this one checks every box.

On my site, Elena Cooks, I often say that baking should be fun, not stressful. This cake proves the point. You don’t need perfect layers or bakery-level tools. What you need is the love of good food and the desire to share it. The rest comes naturally once you start whisking.

3) Ingredients for Old Fashioned Coconut Cake

All Purpose Flour: The backbone of the cake. I sift it to keep the texture light and fluffy. Skip this step and you’ll notice a denser crumb.

Baking Powder: This is what lifts the cake as it bakes. Too little and the cake falls flat, too much and it tastes chalky. One tablespoon hits the balance.

Salt: Just a pinch sharpens the sweetness. Without it, the cake tastes dull. Salt always plays a quiet but vital role.

Butter: I soften it at room temperature. Creamed with sugar, it adds richness and structure. Cold butter won’t mix right, so patience pays here.

Granulated Sugar: It sweetens but also adds moisture. Beating it into butter until fluffy traps air that keeps the cake soft.

Eggs: Four large eggs add body and stability. I crack them one at a time to avoid shell bits and to keep the batter smooth.

Coconut Milk: The real star. It deepens the coconut flavor while making the cake tender. Canned coconut milk works best for this recipe.

Vanilla and Coconut Extracts: A teaspoon of each adds aroma. The coconut extract in particular intensifies flavor beyond what shredded coconut gives.

Shredded Coconut: Half goes into the batter for texture, the rest gets sprinkled over frosting for that classic coconut look.

Cream Cheese Frosting: A tangy balance to the sweet cake. I often whip it a bit longer for extra fluffiness.

4) How to Make Old Fashioned Coconut Cake

Step 1. Preheat the oven to 350°F and grease two 9 inch pans. I line the bottoms with parchment paper so the cakes come out without fuss.

Step 2. Mix flour, baking powder, and salt in a bowl. This keeps the leavening even so the cake rises without odd air pockets.

Step 3. In another bowl, cream butter and sugar until pale and fluffy. This step takes a few minutes, and I never rush it. The air whipped in here is what gives the cake lift later.

Step 4. Add eggs one by one. I scrape down the bowl in between. It keeps the mixture smooth and avoids streaks of egg in the final cake.

Step 5. Stir in coconut milk with vanilla and coconut extracts. The batter smells wonderful at this stage and makes me want to sneak a taste.

Step 6. Fold in the dry mix gently. Overmixing toughens the cake, so I stop when I see no dry streaks left.

Step 7. Add one cup shredded coconut into the batter. It adds texture and flavor inside the cake itself.

Step 8. Divide batter into the pans. Bake for about 30–35 minutes. I check with a toothpick; it should come out clean with maybe one or two crumbs.

Step 9. Let the cakes cool before frosting. Once cool, frost with cream cheese frosting and sprinkle the top with the rest of the shredded coconut.

5) Tips for Making Old Fashioned Coconut Cake

Tip one is patience. Cooling the cake before frosting matters. If you rush, the frosting melts and slides off. I’ve learned this the messy way. Cakes Recipes like this reward those who wait an extra half hour.

Tip two is to toast part of the coconut. Spread it on a baking sheet and pop it in a low oven until golden. Sprinkle it on top for crunch and deeper flavor. People always notice this touch.

Tip three is storage. Wrap the cake in plastic wrap overnight before serving. It lets flavors settle and makes cutting easier the next day. This trick works well with many dessert recipes but shines here with coconut.

Finally, use a serrated knife to slice the cake. It glides through without smashing layers and makes the presentation cleaner.

6) Making Old Fashioned Coconut Cake Ahead of Time

I often bake the layers the day before I need them. Wrapped in plastic, they stay fresh at room temperature. If I need them longer, I freeze them. They thaw quickly and taste just as good as fresh. It’s one of those tricks that makes life easier.

The frosting can also be made ahead. I store it in a sealed container in the fridge. Before using, I whip it again to bring back the creamy texture. Frosting made ahead saves a lot of time on busy days.

You can even assemble the cake, cover it well, and keep it chilled overnight. The flavors meld beautifully and the cake slices more neatly. Cakes Recipes are forgiving like that, letting us plan ahead and still serve something that feels homemade.

7) Storing Leftover Old Fashioned Coconut Cake

I store leftovers in the fridge, tightly covered. The cake stays good for about four days. By the second day, the flavors settle in and the texture even improves. It’s the kind of cake that almost gets better with time.

When serving from the fridge, I like to let slices rest on the counter for twenty minutes. The frosting softens and the flavors shine more when not ice cold. Small details like this change the eating experience.

If freezing leftovers, I wrap slices individually. That way, I can grab one piece at a time when I crave something sweet. It’s my little secret stash when the dessert craving hits unexpectedly.

8) Try these Dessert next!

9) Old Fashioned Coconut Cake