Decadent Old Fashioned Coconut Cake

Indulge in the decadent comfort of a homemade, layered old fashioned coconut cake. The nostalgia of its simplicity and decadence instantly transports you to cherished moments—family gatherings, special celebrations, and those Sunday lunches reserved for special company. There’s a certain magic in the layers of this coconut cake, evoking the warmth of love and making anyone feel special. So, why not whisk up this timeless treat just because? Let the aroma fill your kitchen and the memories unfold with every delightful bite of this old fashioned coconut cake.

Old Fashioned Coconut Cake Recipe From My Great-Grandmother

My Granny’s old fashioned coconut cake was a staple at Christmas and Easter, and she never hesitated to whip one up for any “special” occasion. I am often asked, “I follow my grandmother’s recipe exactly, but it doesn’t taste the same. What am I doing wrong?”

The key lies in the quality of ingredients. You see, “Once upon a time,” all food was organic, non-GMO, and free from pesticides and other poisons. When I made the switch to organic, non-GMO ingredients, the flavors took me back to the kitchen of my childhood.

It was a bit of a “Duh” moment. I realized that my great-grandmother and grandmother didn’t have to deal with GMOs, pesticide-laden, heavily processed ingredients. While not everyone can have a cow for fresh milk and butter or chickens for fresh eggs, opting for organic, nonGMO, and/or grass fed ingredients brings you as close as possible without producing your own.

This coconut cake recipe, passed down from my great-grandmother, Ma Horton, to my grandmother and then to me, is a cherished family treasure. It’s a reminder of simpler times and the joy that comes from using wholesome, quality ingredients in our baking.

Layered Old Fashioned Coconut Cake

Makes 3 – 8″ cake layers

Ingredients for Cake Batter

• 1 cup butter, softened
• 1 3/4 cup sugar
• 2 1/8 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons vanilla (I often use 1 Tbs because we like vanilla)
• 3 eggs
• 2 1/4 cups all-purpose flour
• 1 1/4 cup milk

Ingredients for Fluffy White Frosting

• 1 1/3 cups sugar
• 12 Tablespoons of light corn syrup
• 4 egg whites beaten
• 3 teaspoons vanilla
• 6 Tablespoons water
• 16 oz of unsweetened coconut. I use 20 oz because we like coconut

Instructions For the Cake

1. Line three 8″ cake pans with parchment paper. OR lightly oil and flour the bottom and sides of your cake pans.
2. Preheat oven to 350 degrees F.
3. Combine flour, real salt, and baking powder in a medium-sized bowl and set aside.
4. Using an electric mixer, (my favorite mixer) cream the butter.
5. Add sugar and mix well.
6. Add the eggs one at a time and combine well after each addition.
7. Alternate adding the flour mixture and milk to the mixing bowl until both are completely incorporated.
8. Add vanilla and beat on medium speed for 2 minutes.
9. Evenly divide the batter between the prepared cake pans and bake for 20-25 minutes, until the cake springs back when lightly touched in the middle and the cake is golden.
10. Cool cakes in the pan for 5 minutes on a cooling rack.
11. Then remove the cakes from the pans and allow them to cool on the rack until completely cooled.

Instructions for the Frosting

1. Combine sugar, corn syrup, and water in a heavy saucepan.
2. Cover and bring to a rolling boil over medium heat.
3. Remove the lid and continue boiling for 6-10 minutes. Do Not Stir.
4. Check the mixture using a 1-cup glass measuring cup filled with cold water sitting on the counter next to the pot.
5. At the 6-minute mark, drop a small amount of the syrup into the cold water. If a firm ball forms, it’s ready. If it drops flat or drizzles to the bottom of the cup, cook for 30 seconds more and check again.
6. If you have a candy thermometer, you want the temperature to be 245 degrees F.
7. While the mixture is boiling, use the whisk attachment of your mixer to beat the egg whites on high until stiff peaks form.
8. Once your syrup is ready, turn your mixer on medium speed and slowly (SLOWLY) stream the hot syrup mixture into the egg whites.
9. When all of the syrup is incorporated into the egg whites, add the vanilla.
10. Beat on high speed for about 10 minutes or until stiff peaks form.
11. Spread a little of the fluffy white frosting on top of the bottom layer and sprinkle with coconut.
12. Add the second layer and spread frosting on top of it and sprinkle with coconut.
13. Add the third layer and spread the remaining frosting over the top and sides of the cake then add coconut.
14. Gently press the coconut into the frosting.
15. Now, lick the bowl! Your cake is ready to serve.

Tips

• Don’t let the frosting intimidate you. It is a bit tedious, but once you taste it, you’ll say, “It wasn’t that hard!”
• Be careful to stop cooking the frosting when the ball forms in the water
• Don’t worry if you’ve never used this method. It will be obvious when the ball forms and when it doesn’t.
• A ball will form, generally, around the 7-9 minute mark.
• If you get over-anxious, I have, and the frosting is a little runny, just refrigerate the cake after frosting it. When you’re ready to have a piece, cut it and let it sit out for 5 minutes for the frosting to soften.

FAQs for Old Fashioned Coconut Cake

• Why doesn’t my coconut cake taste like my grandmother’s despite following her recipe?

The secret often lies in the ingredients. Back in the day, everything was organic, non-GMO, and free from pesticides. Switching to organic, non-GMO ingredients might be the key to recreating that nostalgic flavor.

• Can I make this coconut cake with regular ingredients if I don’t have access to organic or non-GMO?

While the choice of ingredients can impact the authentic taste, you can still enjoy a delicious coconut cake. Opt for the best quality available to you, and the essence of the old-fashioned recipe will still shine through.

• Can I customize this old-fashioned coconut cake with additional flavors or toppings?

Absolutely! Feel free to experiment with additional flavors. Whether it’s a hint of citrus, a dollop of whipped cream, or a sprinkle of toasted coconut, make it your own while preserving the heart of the old-fashioned recipe.

• How do I ensure my coconut cake layers are moist and not dry?

For a moist outcome, steer clear of overbaking your layers. To gauge doneness, perform the toothpick test a few minutes ahead of the suggested time. Insert a toothpick into the center; if it emerges with a few moist crumbs clinging to it, your layers are perfectly done.

• Can I make the cake layers ahead of time and freeze them?

Yes, you can! Once the layers are completely cooled, wrap them tightly in plastic wrap, parchment paper, or aluminum foil before placing them in a freezer bag or other airtight container. Thaw them in the refrigerator when you’re ready to assemble the cake.

• What’s the best way to frost and assemble the layers without making a mess?

Begin by placing a dab of frosting on the cake stand to secure the first layer. Apply an even layer of frosting to the first layer and sprinkle shredded coconut over the frosting, then gently place the next layer on top repeating the process until all of your layers are frosted.

• Can I substitute coconut milk for regular milk in the recipe?

Absolutely! Using coconut milk can enhance the coconut flavor in the cake. Feel free to substitute it for regular milk in equal proportions for a delightful twist.

• How long can I store a layered coconut cake, and what’s the best way to preserve its freshness?

For optimal freshness, store the cake in the refrigerator in an airtight container. It will begin loosing its freshness around day 4. It will still be good but not as “fresh”. Ours seldom makes it to day 4 before it’s all gone!

You can help it stay moist by placing a slice of bread beside it in the cake holder I’ve never had one stay around long enough for it to dry out.

• Can I make this old fashioned coconut cake in advance for a special occasion?

Certainly! In fact, allowing the flavors to meld makes it even more delicious. You can make it two days before a special occassion and still have optimum freshness.

You can also bake the layers, cool them completely, and wrap them tightly before refrigerating. For the best taste and texture, let them come to room temperature before assembling and frosting the cake on the day of the event .

Wrap UP

In writing this recipe, I find myself reminiscing about the love and tradition of it. This timeless recipe holds a special place in my heart.

In every slice of this Old Fashioned Coconut Cake, there’s a taste of tradition and a connection to the past. From ingredient selection to assembly, this recipe embodies the simple joys of family heritage.

May this coconut cake bring warmth and nostalgia to your gatherings, just as it has for generations in my family. Whether it graces your table during holidays, celebrations, or simply turns an ordinary day into something extraordinary, remember the joy that comes from sharing a slice of tradition.

Well, now you know all my secrets to Ma Horton’s layered Old Fashioned Coconut Cake recipe. I promise you, every dish will be scraped clean from the mixer to the cake plate! Happy baking!

You May Also Enjoy

Old Fashioned Coconut Cream Pie

Old Fashioned Chocolate Pie

Old Fashioned Egg Custard Pie