Old-Fashioned Coconut Cake
Old-fashioned coconut cake combines soft buttermilk layers with vanilla, almond, cream cheese frosting, and plenty of sweet coconut. It is a classic celebration dessert.
Old-Fashioned Coconut Cake
A soft two-layer coconut cake with buttermilk, almond and vanilla, finished with cream cheese frosting and sweet shredded coconut.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Coat two 9-inch round cake pans with baking spray and line the bottoms if desired.
- Whisk the egg whites with 1/4 cup of the buttermilk until lightly combined. Set aside.
- Beat the butter, sugar, vanilla, and almond extract on medium speed for 2 minutes, scraping the bowl as needed.
- Add the cake flour, baking powder, and salt and mix until combined. Beat in the egg-white mixture, then add the remaining buttermilk. Beat for 3–4 minutes, scraping the bowl.
- Fold in 1 cup shredded coconut. Divide the batter evenly between the prepared pans.
- Bake for 26–28 minutes, until a tester comes out clean. Cool completely on wire racks.
- For the frosting, beat the butter and cream cheese for 3 minutes. Add the powdered sugar and heavy cream and beat for 4–5 minutes, scraping the bowl as needed.
- Place one cooled layer on a cake stand and spread with frosting. Add the second layer and frost the top and sides.
- Press the remaining shredded coconut gently over the top and sides. Slice and serve.
Coconut Cake Tip
Cool the layers completely before frosting, and press the shredded coconut on while the frosting is still soft so it adheres evenly.
