Sweet Old-Fashioned Coconut Cake

Old-fashioned coconut cake with frosting and coconut flakes on a white plate
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Warm, cozy, and full of sweet coconut aroma, this Sweet Old-Fashioned Coconut Cake feels like a hug on a plate. If you want a homey dessert that brings family together, this cake is for you. It uses simple pantry staples and a soft, moist crumb with a cloud-like coconut frosting. If you love coconut desserts, you might also enjoy Heavenly Portuguese Coconut Cakes for another nostalgic treat.

Why Make This Recipe

  • Quick & Easy: Uses common ingredients and an easy pan method.
  • Family Favorite: Kids and adults love the sweet coconut flavor and tender texture.
  • Budget-Friendly: No fancy equipment or rare ingredients needed.
  • Comforting: The smell of toasted coconut and warm cake brings back cozy memories.

What makes this recipe stand out is its simple old-fashioned frosting that melts into the cake just enough to stay soft and nutty on top. This is the kind of cake you bake for Sunday visits, birthdays, or when you want a gentle, comforting dessert. Pair it with a warm drink or a familiar breakfast like the Apple Cinnamon German Pancake for a full cozy morning.

Ingredients

For the cake:

  • 2 cups (240g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (240ml) whole milk, room temperature
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the frosting and topping:

  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted if lumpy
  • 1/4 cup (60ml) whole milk or coconut milk, more if needed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut (plus extra to sprinkle)
  • Optional: 1/4 teaspoon coconut extract for extra coconut aroma

Helpful notes: use unsalted butter so you control salt. If you only have salted butter, reduce added salt in the cake by 1/4 teaspoon.

How to Make Sweet Old-Fashioned Coconut Cake

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans. (Why: a hot oven helps the cake rise evenly.)
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside. (Why: dry ingredients mixed early keep the rise even.)
  3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes. (Why: creaming traps air for a tender crumb.)
  4. Beat in the eggs one at a time, then add the vanilla. Scrape the bowl so everything mixes evenly.
  5. Add the dry ingredients and milk in three parts, beginning and ending with the dry mix. Mix until just combined. (Mini-tip: don’t overmix or the cake gets tough.)
  6. Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release large air bubbles.
  7. Bake 25–35 minutes for a 9×13 pan, or 20–25 minutes for 9-inch rounds, until a toothpick comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then flip onto a rack to cool completely. (Why: cooling makes the frosting stick better.)
  8. For the frosting, beat the softened butter until creamy. Add powdered sugar in batches, then add milk and vanilla. Beat until smooth and spreadable. Stir in coconut extract if using. (Mini-tip: add milk slowly to avoid a runny frosting.)
  9. Spread a thin layer of frosting over the cooled cake and immediately sprinkle the shredded coconut evenly on top so it sticks. Press lightly so the coconut adheres.
  10. Let the cake sit for 20–30 minutes so frosting sets slightly before slicing. (Why: this helps cleaner slices and keeps coconut from falling off.)

Sweet Old-Fashioned Coconut Cake

How to Serve Sweet Old-Fashioned Coconut Cake

  • Slice and serve on simple white plates to show the soft, white coconut topping.
  • Garnish with a few toasted coconut flakes and a sprig of mint for contrast.
  • Pair with hot coffee, black tea, or a small scoop of vanilla ice cream for an extra cozy finish.

How to Store Sweet Old-Fashioned Coconut Cake

  • Room temperature: Store covered in an airtight container for up to 2 days. Keep away from heat.
  • Refrigerator: Wrap in plastic wrap or use an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
  • Freezer: Wrap slices tightly in plastic and foil, freeze up to 3 months. Thaw overnight in the fridge and bring to room temp before serving.
  • Reheat: Warm a slice for 10–15 seconds in the microwave to revive softness, or let sit at room temperature for 30 minutes.

Tips to Make Sweet Old-Fashioned Coconut Cake

  • Use room-temperature eggs and milk so the batter mixes smoothly.
  • Don’t overbeat after adding flour to keep the cake tender.
  • Toast a small amount of shredded coconut in a dry pan for 2–3 minutes if you like a nutty aroma.
  • If frosting gets too stiff, add a teaspoon of milk at a time until spreadable.

Variation (if any)

  • Gluten-free: Substitute a 1:1 gluten-free baking flour blend and add 1/2 teaspoon xanthan gum if the blend does not contain it.
  • Lighter option: Replace half the butter in the frosting with cream cheese for a tangy spread that pairs nicely with coconut.

FAQs:

Can I use coconut milk instead of regular milk?

Yes. You can use canned or carton coconut milk for a stronger coconut flavor. Use the same amount and bring it to room temperature before adding. It makes the cake a touch richer and more coconut-forward.

How do I keep the cake moist?

Don’t overbake—check at the minimum time and look for a few moist crumbs on a toothpick. Also, use room-temperature ingredients and don’t overmix the batter. Brushing the layers lightly with a teaspoon of simple syrup before frosting helps lock in moisture.

Can I make this cake ahead of time?

Absolutely. Bake the cake a day ahead and store it tightly covered in the fridge after frosting. Bring it to room temperature before serving. You can also freeze unfrosted layers and frost after thawing.

What if I only have sweetened shredded coconut?

Sweetened shredded coconut works fine and adds little extra sweetness. If you prefer less sugar, reduce powdered sugar slightly in the frosting.

Conclusion

This Sweet Old-Fashioned Coconut Cake brings a warm, familiar comfort to any table. Its tender crumb and sweet, coconut-kissed frosting make it a gentle crowd-pleaser that feels both simple and special. If you want a reference for a similar classic take on coconut cake, consider this Coconut Cake – Sugar Spun Run for extra ideas. Please leave a comment and a star rating if you try this recipe — your notes help other home bakers. Share it on Pinterest or Facebook to spread the cozy vibes. What twist did you try? Let us know below!

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Sweet Old-Fashioned Coconut Cake

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  • Author: chef-ava
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

A warm, cozy dessert full of sweet coconut flavor and tender texture, perfect for family gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (240ml) whole milk, room temperature
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup (115g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted if lumpy
  • 1/4 cup (60ml) whole milk or coconut milk, more if needed
  • 1 teaspoon vanilla extract (for frosting)
  • 1 1/2 cups sweetened shredded coconut (plus extra to sprinkle)
  • Optional: 1/4 teaspoon coconut extract for extra coconut aroma

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
  4. Beat in the eggs one at a time, then add the vanilla. Scrape the bowl to mix evenly.
  5. Add the dry ingredients and milk in three parts, beginning and ending with the dry mix. Mix until just combined.
  6. Pour the batter into the prepared pan and smooth the top. Tap gently to release air bubbles.
  7. Bake 25–35 minutes for a 9×13 pan or 20–25 minutes for 9-inch rounds until a toothpick comes out with a few moist crumbs.
  8. Let the cake cool in the pan for 10 minutes, then flip onto a rack to cool completely.
  9. For the frosting, beat the softened butter until creamy. Add powdered sugar in batches, then add milk and vanilla. Beat until smooth and spreadable.
  10. Spread a thin layer of frosting over the cooled cake and sprinkle shredded coconut evenly on top. Press lightly to adhere.
  11. Let the cake sit for 20–30 minutes before slicing.

Notes

Use room-temperature ingredients for the best texture. For a nuttier aroma, toast some shredded coconut before sprinkling on the frosting.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

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