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Old-Fashioned Coconut Cake

A soft two-layer coconut cake with buttermilk, almond and vanilla, finished with cream cheese frosting and sweet shredded coconut.
Print Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Cooling Time 1 hour
Total Time 1 hour 58 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Ingredients Method

Ingredients
  

  • 5 large egg whites room temperature
  • 3/4 cup buttermilk divided
  • 3/4 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup sweetened shredded coconut
  • 1/2 cup unsalted butter softened, for the frosting
  • 1 8-ounce package cream cheese, softened
  • 5 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 cups sweetened shredded coconut for coating

Method
 

  1. Preheat the oven to 350°F (175°C). Coat two 9-inch round cake pans with baking spray and line the bottoms if desired.
  2. Whisk the egg whites with 1/4 cup of the buttermilk until lightly combined. Set aside.
  3. Beat the butter, sugar, vanilla, and almond extract on medium speed for 2 minutes, scraping the bowl as needed.
  4. 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.
  5. Fold in 1 cup shredded coconut. Divide the batter evenly between the prepared pans.
  6. Bake for 26–28 minutes, until a tester comes out clean. Cool completely on wire racks.
  7. 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.
  8. Place one cooled layer on a cake stand and spread with frosting. Add the second layer and frost the top and sides.
  9. Press the remaining shredded coconut gently over the top and sides. Slice and serve.