If you’ve been searching for a showstopping dessert that’s equal parts nostalgic, irresistible, and fluffy beyond your wildest dreams, the Decadent Old-Fashioned Coconut Cake deserves a starring role in your kitchen. Tall, tender layers of buttery cake kissed with coconut and slathered in a cloud-like coconut frosting, then enveloped with snowy flakes of sweetened coconut—every forkful takes you right back to a Southern grandmother’s table. It’s a celebration cake that looks stunning and tastes even better, perfect for holidays, birthdays, or whenever you crave pure coconut bliss.
Ingredients You’ll Need
What I absolutely love about this recipe is how each ingredient brings something wonderful to the table, balancing richness, moisture, and that signature coconut flavor. Nothing too fancy—just quality pantry staples and a few game-changers like coconut milk and sour cream to ensure every bite is moist, tender, and loaded with flavor.
- All-purpose flour: Provides the cake’s tender yet sturdy structure—measure carefully for the best rise.
- Baking powder: Key for achieving those beautifully fluffy layers we all dream about.
- Salt: Don’t skip it; salt sharpens all those sweet, buttery, coconutty notes.
- Unsalted butter (softened): The backbone of both cake and frosting—make sure it’s room temperature for the fluffiest texture.
- Granulated sugar: Sweetens the cake while helping it stay moist and light.
- Large eggs: Add richness and help bind everything together for a perfect crumb.
- Vanilla extract: Rounds out the flavors with comforting warmth; real extract is worth it here.
- Coconut extract: Amplifies that coconut aroma—tiny bottle, big impact!
- Coconut milk (canned, full-fat): Infuses the cake and frosting with creamy coconut goodness; shake well before using.
- Sour cream: The secret to extra-moist, soft cake layers—don’t substitute.
- Powdered sugar: The backbone of the frosting, giving it that irresistibly smooth, sweet finish.
- Pinch of salt (for frosting): Just a bit, to balance the sweetness.
- Sweetened shredded coconut (divided): Pressed into the frosting for that classic snowy finish—use extra for garnish or toast for extra flavor.
How to Make Decadent Old-Fashioned Coconut Cake
Step 1: Prep Your Pans and Preheat
Start by preheating your oven to 350°F; a properly heated oven gives your cakes their lovely lift. Grease and flour three 8-inch round cake pans—don’t skip the flouring or you risk a sticky situation later. Having everything ready means you can bake like a pro, with zero surprises.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. This little extra step ensures that your leavening is evenly distributed, so every bite of this Decadent Old-Fashioned Coconut Cake bakes up light and pillowy.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture is pale and fluffy—about 3 to 4 minutes. This extra mixing time whips in air, helping your cake layers bake tall and tender.
Step 4: Add the Eggs and Flavorings
Add your eggs one at a time, mixing well after each addition to ensure a smooth, uniform batter. Stir in the vanilla and coconut extracts for that unmistakable old-fashioned coconut cake aroma and depth.
Step 5: Incorporate Dry Ingredients, Coconut Milk, and Sour Cream
Now, alternate adding the dry ingredients with the coconut milk and sour cream, mixing in three parts and beginning and ending with flour. Stir just until the last traces of flour vanish—over-mixing can toughen your cake, so be gentle.
Step 6: Bake the Layers
Divide the batter evenly among your prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely heavenly at this point!
Step 7: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes—this helps them set and makes for easier removal. Then carefully turn them onto wire racks and let them cool completely before frosting, ensuring the layers don’t melt your swirls of coconut frosting.
Step 8: Make the Coconut Frosting
Beat the softened butter until creamy in a large bowl. Slowly add powdered sugar, mixing on low to prevent a sugar cloud. Pour in the coconut milk, vanilla, coconut extract, and a pinch of salt. Beat on high for 3 to 4 minutes, and you’ll have a light, dreamy frosting that practically floats.
Step 9: Assemble and Frost the Cake
Stack your first cake layer on a serving plate, spread with a generous swoop of frosting, and repeat until all layers are stacked. Frost the sides and top, then press sweetened shredded coconut all over the cake for that iconic, snow-capped look. Chill the cake for 30 minutes before slicing to help the layers set so you can serve those beautiful, clean-edged slices.
How to Serve Decadent Old-Fashioned Coconut Cake
Garnishes
For a little extra flare, toast up half a cup of your shredded coconut and sprinkle it over the top of the Decadent Old-Fashioned Coconut Cake just before serving. A few edible flowers or thin curls of white chocolate also look gorgeous. The hint of golden brown from toasted coconut adds both beauty and a new layer of nutty flavor.
Side Dishes
A slice of this cake pairs beautifully with fresh strawberries or juicy pineapple chunks, which provide a refreshingly fruity contrast to all that creamy richness. I also love serving it alongside a scoop of simple vanilla ice cream or a bright, tangy lemon sorbet for a little palate-cleansing magic.
Creative Ways to Present
If you’re making this for a celebration, try creating a dramatic layered look by gently stacking the assembled cake on a glass stand and surrounding it with extra coconut flakes. For party-ready minis, slice the cake into petite squares, place each on a cupcake liner, and add a toothpick flag for an instantly portable, crowd-pleasing treat. If you really want to wow, offer drizzle stations with chocolate or passion fruit sauce for guests to customize their own slice!
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices (or the whole cake, if any survives!) tightly in plastic wrap and keep in an airtight container at room temperature for up to two days. If your kitchen is especially warm or humid, refrigerate instead—just bring back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze both the unfrosted cake layers and the fully assembled Decadent Old-Fashioned Coconut Cake! For layers, wrap each separately in plastic and then foil, and freeze for up to two months. The fully frosted cake can be frozen, too—just chill first until firm, wrap well, and freeze for up to six weeks. Thaw overnight in the fridge, then let come to room temperature before serving.
Reheating
Since this cake is at its best at room temperature, there’s no need to reheat. If your cake has been chilled, simply slice and let each portion sit out for about 30 minutes before enjoying—the flavors will bloom and the frosting softens for that perfect melt-in-your-mouth experience.
FAQs
Can I make the Decadent Old-Fashioned Coconut Cake a day ahead?
Absolutely! In fact, making the cake layers ahead lets the flavors develop even more. Just wrap the cooled layers well and store at room temperature, then frost and assemble right before serving for the freshest presentation.
Do I have to use coconut extract for the recipe?
While coconut extract amps up the tropical flavor, you can skip it in a pinch or use pure vanilla only. However, if you want the most authentic Decadent Old-Fashioned Coconut Cake taste, the extract is highly recommended—it’s what sets this recipe apart!
Can I use store-bought coconut instead of shredding my own?
Definitely! Sweetened shredded coconut from the store works perfectly here, giving just the right texture and sweetness. If you want a slightly more cheffy touch, try toasting some for added depth.
How do I prevent the cake from sticking to the pans?
Make sure you grease and flour your pans generously, getting into every corner. For extra insurance, you can also line the bottoms with parchment circles cut to fit—this guarantees smooth release every time.
Can I make this recipe gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be a touch different, but the cake will still be moist, flavorful, and absolutely decadent.
Final Thoughts
There’s a reason Decadent Old-Fashioned Coconut Cake has stayed a classic for generations—it’s the kind of treat that brings everyone to the table, smiling with every bite. Whether it’s a holiday, a birthday, or just a day when you want to bake something truly special, I hope you’ll give this recipe a try and share the joy with the people you love.
Print
Decadent Old-Fashioned Coconut Cake Recipe
- Total Time: 1 hour (plus cooling and chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, tropical flavors of this Decadent Old-Fashioned Coconut Cake. Moist coconut cake layers are filled and frosted with a luscious coconut buttercream, then coated in sweet shredded coconut for a delightful finish.
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup coconut milk (canned, full-fat)
- ½ cup sour cream
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- Pinch of salt
For assembly:
- 2 ½ cups sweetened shredded coconut (divided)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease and flour three 8-inch round cake pans.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, cream butter and sugar. Add eggs one at a time, then mix in vanilla and coconut extracts.
- Combine wet and dry ingredients: Mix in dry ingredients in three additions, alternating with coconut milk and sour cream. Divide batter among pans and bake.
- Make the frosting: Beat butter, add powdered sugar, coconut milk, vanilla, coconut extract, and salt. Frost the cake.
- Assemble: Spread frosting between layers, frost the top and sides, then press shredded coconut onto the cake.
- Chill and serve: Chill the cake for 30 minutes before slicing.
Notes
- For added flavor and texture, toast ½ cup of shredded coconut for garnish.
- Cake layers can be made a day ahead and stored tightly wrapped at room temperature.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 52g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 24g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
