Grandma’s Secret: The Ultimate Old-Fashioned Coconut Cake Recipe
There’s something undeniably comforting about an old-fashioned coconut cake. It evokes memories of family gatherings, holiday feasts, and the sweet, simple joys of childhood. This isn’t just any cake; it’s a slice of nostalgia, a testament to the enduring power of classic baking. This recipe, passed down through generations (and maybe slightly tweaked along the way!), promises a moist, tender crumb, a rich coconut flavor, and a frosting that’s pure, unadulterated coconut bliss. Get ready to bake a cake that will impress even the most discerning dessert connoisseurs.
## Why This Recipe Works
Before we dive into the ingredients and instructions, let’s talk about why this particular recipe is so special. It’s all about the balance of flavors and textures. Here’s what sets it apart:
* **Moisture, Moisture, Moisture:** We’re using a combination of ingredients like buttermilk and coconut milk to ensure a super moist cake. A dry coconut cake is a sad cake indeed.
* **Real Coconut Flavor:** This recipe doesn’t rely on artificial flavorings. We’re using shredded coconut in both the cake and the frosting for an intense, authentic coconut taste.
* **Tender Crumb:** The creaming method and the addition of cake flour contribute to a delicate, tender crumb that practically melts in your mouth.
* **Perfectly Sweet Frosting:** The frosting isn’t overly sweet, allowing the coconut flavor to really shine through. It’s also light and airy, creating a beautiful contrast to the dense cake.
## Ingredients You’ll Need
Before you start baking, gather all your ingredients and make sure they’re at room temperature (unless otherwise specified). This will help them incorporate properly and create a more even batter.
**For the Cake:**
* 3 cups cake flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1/2 cup coconut milk (full-fat)
* 1 cup sweetened shredded coconut
**For the Frosting:**
* 1 cup (2 sticks) unsalted butter, softened
* 6 cups powdered sugar
* 1/2 cup coconut milk (full-fat)
* 1 teaspoon vanilla extract
* Pinch of salt
* 2 cups sweetened shredded coconut, for coating
## Equipment You’ll Need
* Three 9-inch round cake pans
* Parchment paper
* Mixing bowls
* Electric mixer (stand or hand-held)
* Rubber spatula
* Measuring cups and spoons
* Wire rack
* Offset spatula (for frosting)
## Step-by-Step Instructions
Now for the fun part! Follow these detailed instructions to create your own unforgettable old-fashioned coconut cake.
**Part 1: Preparing the Cake Pans**
1. **Preheat the oven:** Preheat your oven to 350°F (175°C). This is a crucial first step. An even oven temperature is key to even baking.
2. **Grease and flour the pans:** Grease the inside of each cake pan with shortening or butter. Then, sprinkle about a tablespoon of flour into each pan and tap it around to coat the entire surface. This will prevent the cake from sticking. A light coating of baking spray (like Pam) works well too.
3. **Line with parchment paper:** Cut out circles of parchment paper to fit the bottom of each pan. Place the parchment circles in the pans. This adds an extra layer of protection against sticking and makes it easier to remove the cakes later.
**Part 2: Making the Cake Batter**
1. **Whisk dry ingredients:** In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This ensures that the leavening agents (baking powder and baking soda) are evenly distributed throughout the flour.
2. **Cream butter and sugar:** In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer. Creaming incorporates air into the batter, which contributes to a light and airy cake.
3. **Add eggs:** Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
4. **Alternate dry and wet ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coconut milk. Begin and end with the dry ingredients. So, add about one-third of the dry ingredients, then half of the buttermilk and coconut milk, then another third of the dry ingredients, then the remaining buttermilk and coconut milk, and finally the remaining dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake. Overmixing is a common pitfall, so be vigilant.
5. **Fold in coconut:** Gently fold in the shredded coconut until evenly distributed throughout the batter. Folding ensures the coconut is mixed in without deflating the batter.
**Part 3: Baking the Cakes**
1. **Divide the batter:** Divide the batter evenly among the prepared cake pans. You can use a kitchen scale to ensure that each pan contains the same amount of batter. This will help the cakes bake evenly.
2. **Bake:** Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Keep an eye on the cakes, as baking times may vary depending on your oven. The tops of the cakes should be lightly golden brown.
3. **Cool in pans:** Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans and allows them to cool evenly.
**Part 4: Making the Frosting**
1. **Cream butter:** In a large mixing bowl, cream the softened butter until light and fluffy. This usually takes about 3-5 minutes using an electric mixer.
2. **Gradually add powdered sugar:** Gradually add the powdered sugar, one cup at a time, beating well after each addition. This prevents the powdered sugar from flying everywhere. If the frosting seems too dry, add a little more coconut milk, one tablespoon at a time.
3. **Add coconut milk, vanilla, and salt:** Beat in the coconut milk, vanilla extract, and salt until smooth and creamy.
**Part 5: Assembling the Cake**
1. **Level the cakes:** If the cakes have domed on top, use a serrated knife to trim the tops so they are level. This will make it easier to stack and frost the cake.
2. **Place first layer:** Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
3. **Add second layer:** Place the second cake layer on top of the frosting and repeat with another layer of frosting.
4. **Top with third layer:** Place the third cake layer on top and frost the entire cake with the remaining frosting. Be sure to frost the sides of the cake as well.
5. **Coat with coconut:** Generously coat the entire cake with shredded coconut. Gently press the coconut onto the frosting so it adheres well.
**Part 6: Chill and Serve**
1. **Chill:** Chill the cake in the refrigerator for at least 30 minutes before serving. This will allow the frosting to set and make the cake easier to slice.
2. **Serve:** Slice and serve! Enjoy this classic coconut cake with a cup of coffee or tea. It’s the perfect dessert for any occasion.
## Tips for Success
* **Use good-quality ingredients:** The quality of your ingredients will directly impact the flavor and texture of your cake. Use good-quality butter, vanilla extract, and coconut.
* **Don’t overmix the batter:** Overmixing can develop the gluten in the flour and result in a tough cake. Mix until just combined.
* **Measure accurately:** Accurate measurements are essential for baking. Use measuring cups and spoons to measure your ingredients precisely.
* **Cool completely before frosting:** Make sure the cakes are completely cool before frosting. Otherwise, the frosting will melt.
* **Adjust sweetness to taste:** If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
* **Get creative with decorations:** While shredded coconut is the classic topping, you can also decorate the cake with toasted coconut flakes, coconut candies, or edible flowers.
* **Make it ahead:** The cake can be baked a day ahead of time and stored in the refrigerator. Frost the cake on the day you plan to serve it.
## Variations
* **Coconut Cream Filling:** Add a layer of coconut cream filling between the cake layers for an extra-rich and decadent treat. You can find recipes for coconut cream filling online or in cookbooks.
* **Pineapple Coconut Cake:** Add crushed pineapple to the cake batter for a tropical twist.
* **Chocolate Coconut Cake:** Add cocoa powder to the cake batter for a chocolate coconut cake.
* **Toasted Coconut:** Toast the shredded coconut before using it for the topping. This will add a nutty flavor and crunchy texture.
* **Rum Infused:** Brush the cake layers with a light rum syrup before frosting for a boozy kick. Use sparingly!
## Troubleshooting
* **Cake is dry:** You may have overbaked the cake or used too much flour. Make sure to measure your ingredients accurately and bake the cake until a wooden skewer inserted into the center comes out clean.
* **Cake is sinking in the middle:** You may have underbaked the cake or the oven temperature may have been too low. Make sure to bake the cake until it is firm to the touch and a wooden skewer inserted into the center comes out clean.
* **Frosting is too thin:** You may have added too much liquid to the frosting. Add more powdered sugar, a tablespoon at a time, until the frosting reaches the desired consistency.
* **Frosting is too thick:** You may have added too much powdered sugar to the frosting. Add more coconut milk, a tablespoon at a time, until the frosting reaches the desired consistency.
## Serving Suggestions
This old-fashioned coconut cake is delicious on its own, but it also pairs well with:
* Coffee or tea
* Vanilla ice cream
* Fresh fruit, such as berries or pineapple
* A dollop of whipped cream
## Storage Instructions
Store leftover coconut cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for longer storage. Wrap the cake tightly in plastic wrap and then in aluminum foil. Frozen cake can be thawed in the refrigerator overnight.
## Nutritional Information (Approximate, per slice)
* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 150-200mg
* Carbohydrates: 50-60g
* Sugar: 40-50g
* Protein: 3-5g
These values are estimates and may vary depending on the specific ingredients and portion sizes used.
## Conclusion
This old-fashioned coconut cake recipe is a true classic that’s sure to become a family favorite. With its moist, tender crumb, rich coconut flavor, and perfectly sweet frosting, it’s the perfect dessert for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will transport you back to simpler times. Happy baking!