Name: Old Fashioned Coconut Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American, French, Southern style
Ingredients: 1 1/2 sticks (12 Tablespoons) at room temperature; 1 cup white sugar; 2 large eggs, room temperature; 1 - 3/4 cups all-purpose flour; 1 teaspoon baking powder 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup of canned coconut milk; 1 -1/2 teaspoons vanilla or coconut extract; 1 cup of coconut ( this gets folded into the batter); Garnish: more shredded sweetened coconut; Frosting recipe see below:; Cream Cheese Version or Light Glaze at the end

This is a coconut-packed overload loaf cake for coconut lovers only.

An easy homemade scratch cake that's decadently delicious.

We have always been a big fan of coconut and this loaf is bursting with coconut cake, frosting, and ingredients that will satisfy the pickiest of coconut lovers.

It's not the light style cake and this loaf is much denser in texture like a pound cake, if you're looking for a chiffon style cake this isn't it.

I love making cakes from scratch and adding other creative fun ingredients to change it up a bit, so check our delicious suggestions below.

If you're in a big hurry, you can still make a cake mix add coconut to it, and use our fabulous cream cheese frosting recipe below to frost it with.

You may also like to try our Coconut Cream Pie recipe or our Coconut Chocolate Chip Banana Cake.

Scroll down for this super easy homemade recipe coconut lovers are really going to love this recipe.

this is a split filled old fashioned coconut cake with frosting

Step By Step Easy Cake

Prepare the loaf pan by greasing or lining it with parchment paper
Preheat the oven to 350 degrees
Beat the cream cheese until creamy looking
Add all other ingredients then fold in the coconut
Bake, cool, split the cake, and fill with frosting

Ingredients You Will Need (scroll to the printable recipe card for exact measurements)

coconut
sugar
butter
vanilla extract or coconut
coconut milk
all-purpose flour
salt
eggs
baking powder and baking soda
Optional:
toasted sweetened shredded coconut-see notes below for directions

Tips

if using toasted coconut first, toast the coconut and set it aside until needed
always grease the pan heavily or line with parchment
do not overmix the batter
use the toothpick method in the middle to ensure the brownies are baked all the way through
any
you will need a pan that holds the equivalent of a 9 x 5 loaf pan which is approximately 8 cups if you prefer a different style of cake (I have used a 12 x 7 rectangular pan or you can use a 9 x 9)
this recipe can be doubled
use powdered sugar for garnishing instead of frosted and serve with fresh fruits

Other Additions

add coconut extract instead of vanilla
orange zest or lemon zest adds a nice flavor to the batter also
use a medley of chopped nuts including the classic pecans and chocolate chips in the batter
serve the cake unfrosted topped with berries and whipped cream
add crushed pineapple and pecans with coconut for garnish
chop some dates, raisins or other dried fruits for garnish with coconut
toasted almonds, chocolate chips with the coconut (mom called it almond joy pound cake) then drizzle with chocolate frosting instead of white

Pin for later

More Recipes You May Like

Coconut Lime Bars

Coconut Shrimp

Coconut Bars

If you're in a hurry and don't want to fuss with this recipe with frosting, use a small square pan and make bars, frost and that's it.

Let us know how you like our recipe, it's one of our favorites for being avid coconut lovers.

Old Fashioned Coconut Cake

Yield: 12

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

A real Island treat in flavors and a very popular dessert in the Southern region of the United States. It is a cake frosted with white frosting and covered in coconut flakes.

Ingredients

1 1/2 sticks (12 Tablespoons) at room temperature
1 cup white sugar
2 large eggs, room temperature
1 - 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup of canned coconut milk
1 -1/2 teaspoons vanilla or coconut extract
1 cup of coconut ( this gets folded into the batter)
Garnish: more shredded sweetened coconut
Frosting recipe see below:
Cream Cheese Version or Light Glaze at the end

Instructions

Preheat the oven to 350 degrees.
Line a 9 x 5 loaf pan or a small rectangular cake pan with parchment paper or heavily grease it and shake a little flour into it.
.Beat the butter and sugar together until light in color.
Whisk in eggs, coconut milk, extract and evenly blend together.
Stir the flour, baking powder, soda, and salt until again just blended together.
Fold in the 1 cup of coconut
Pour into prepared pan.
Bake around 55 to 60 minutes using the toothpick method in the center to make sure it comes out clean.
Cool completely.
Split the loaf with a sharp knife fill with frosting, place the top back on add frosting to the top, and more coconut.
Tip note: for fewer cake crumbs, freeze the cake on wax paper for around two hours then slice in half with a serrated edged knife.
Cream Cheese Coconut Frosting:
8 ounces cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
4 cups powdered sugar,
3 tablespoons unsweetened coconut milk or whole milk
1 teaspoon vanilla extract
1 cup flaked or shredded coconut,( you can also toast it)
Beat the cream cheese until smooth and loose, then add all ingredients (except the coconut) until light and fluffy.
Garnish the middle and tops or sides with flaked coconut.
Fill with frosting.
For those who want jus a glaze:
Mix 2 cups of powdered sugar with a few teaspoons of milk and keep adding until a light-flowing glaze is achieved.
Drizzle over cooled loaf and garnish with shredded coconut.