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Classic Coconut Cake Recipe

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3.9 from 5 reviews

This Classic Coconut Cake is a moist, flavorful dessert layered with a rich coconut filling and topped with fluffy whipped cream frosting and toasted coconut shavings. Perfect for coconut lovers, this cake features a tender crumb infused with coconut extract and flaked coconut, baked to perfection and elegantly assembled for a show-stopping treat.

Ingredients

Coconut Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 2/3 cups sugar
  • 1 cup shortening
  • 1/2 cup butter, softened
  • 1 cup milk
  • 2 teaspoons coconut extract
  • 5 large eggs
  • 1 (6-oz.) package frozen flaked coconut, thawed
  • Coconut shavings, for garnish

Coconut Filling

  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 large eggs, lightly beaten
  • 1 (6-oz.) package frozen flaked coconut, thawed
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract

Whipped Cream Frosting

  • 1 1/2 cups heavy cream

Instructions

  1. Preheat and prepare pans: Preheat your oven to 400°F. Grease and flour four 9-inch round cake pans to ensure the cakes do not stick after baking.
  2. Mix Coconut Cake batter: Using an electric mixer, beat the flour, baking powder, salt, sugar, shortening, and softened butter at medium speed until well combined. Add the coconut extract and mix well. Beat in the eggs one at a time, blending thoroughly after each addition. Finally, stir in the thawed flaked coconut by hand. Pour the batter evenly into the prepared pans.
  3. Bake the cake layers: Place the pans in the preheated oven and bake for 20 minutes or until a wooden pick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans on wire racks for 10 minutes, then turn them out onto the racks and cool completely, about 1 hour.
  4. Toast coconut shavings: Lower the oven temperature to 350°F. Spread the coconut shavings in a single layer in a shallow pan. Bake for 8 to 10 minutes, stirring occasionally, until the coconut is golden and toasted. Set aside to cool.
  5. Prepare Coconut Filling: In a large saucepan over medium-low heat, whisk together the sugar, flour, milk, and beaten eggs continuously for 12 to 15 minutes until the mixture thickens and begins to bubble. Remove from heat and stir in the thawed coconut, vanilla extract, and coconut extract. Let the filling cool completely, about 30 minutes, before use.
  6. Make Whipped Cream Frosting: Beat the heavy cream at high speed with an electric mixer until stiff peaks form, creating a light and fluffy frosting.
  7. Assemble the cake: Place one cake layer on your serving plate. Spread a layer of the coconut filling over the top, leaving a 1-inch border around the edges. Repeat with the remaining layers. Cover the entire cake with the whipped cream frosting, smoothing it over the top and sides. Finally, sprinkle the toasted coconut over the top, gently pressing it to adhere. Refrigerate until ready to serve for best texture and flavor.

Notes

  • Ensure the coconut filling is completely cooled before assembling to prevent the frosting from melting.
  • Use thawed flaked coconut for best texture in both the batter and filling.
  • For extra moisture, you can lightly brush cake layers with coconut milk before assembling.
  • Store the cake refrigerated and consume within 3 days for optimal freshness.
  • If you prefer a less sweet cake, you can reduce sugar slightly in the batter or filling to taste.

Find it online: https://simpleplatter.com/classic-coconut-cake-recipe/