How to Make an Old Fashioned Coconut Cake

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This old-fashioned coconut cake is a classic. This cake is super moist and lightly sweetened with coconut milk. It has pristine layers of white cake and a rich coconut filling that balances the tangy cream cheese frosting. It's the perfect cake for Easter, birthdays, Mother's Day, or any special event.

Why You'll Love this Coconut Cake Recipe

There are quite a few steps to this recipe, but here's why we think you'll love making it!

• It's incredibly moist and has rich complex coconut flavors in each bite.
• The sweetness of the coconut is beautifully balanced with the slight tang from the sour cream and cream cheese.
• It takes just like Grandma's!
• It makes a gorgeous show-stopper presentation!

Old-Fashioned Coconut Cake Recipe

Brace yourself for this over-the-top coconut cake as you've never experienced! Even though there are quite a few steps, they're not difficult. Once you make this old-fashioned coconut cake, you will make it again and again.

Coconut Cake Ingredients

• 5 eggs separated
• ⅔ cup water
• ⅓ vegetable oil
• 1 tablespoons vanilla extract
• 1 ¾ cake flour
• ⅓ cup plus ⅔ cup sugar divided
• 2 ¼ teaspoons baking powder
• 1 teaspoon salt

Coconut Soak

• ⅔ cup coconut milk
• ⅔ cup water
• ½ cup sugar

Coconut Filling

• 3 cups shredded coconut
• ½ cup sour cream
• 1 tablespoon vanilla extract
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 ¼ cups whole milk

Cream Cheese Frosting Ingredients

• 3 (8 ounces) packages of cream cheese, room temperature
• 6 ounces butter, room temperature
• 1 tablespoon vanilla
• 3 cups powdered sugar sifted
• 3 cups shredded coconut, unsweetened

Instructions

Cake

1. Preheat oven to 325ºF.
2. Butter and flour an 8-inch springform pan.  Line the bottom of the pan with parchment paper for extra insurance.
3. Whisk egg yolks, water, oil, and vanilla in a large bowl until smooth.
4. Sift cake flour, ⅓ cup sugar, baking powder, and salt on top of wet ingredients and stir until just combined.
5. Beat egg whites on medium-low speed with a stand mixer fitted with the whisk.  Gradually increase speed to medium, then medium-high.    
6. When the volume has increased by about four times, slowly add in ⅔ cup sugar.  
7. Continue to beat at high speed until stiff peaks form.
8. Fold the egg whites into the flour and egg mixture.
9. Pour the cake batter into the prepared springform pan and bake for 20 minutes.  
10. Rotate the pan and continue baking for 25 to 30 minutes, until the cake springs back when touched and a toothpick inserted in the middle comes out clean.  
11. Remove from the oven and cool completely in the pan.

Coconut Soak

1. Combine the coconut milk, water, and sugar in a small saucepan and bring to a boil.  
2. Remove from heat and cool to room temperature.
3. Pour coconut soak into a small bowl and set it aside.

Coconut Filling

1. Beat coconut, sour cream, and vanilla with a mixer
2. Place sugar and flour in a saucepan over medium-high heat.  
3. Whisk milk in slowly to avoid lumps and bring to a boil, whisking constantly.  
4. Once thickened, add to the coconut mixture and beat on low speed until slightly cool. Set aside.

Cream Cheese Frosting

1. Whip the cream cheese and butter together with an electric mixer or stand mixer until it is smooth and creamy.  
2. Add the vanilla.
3. Then slowly beat in powdered sugar until fluffy.
4. Set aside.

Assembly

1. Remove the cooled cake from the springform pan and cut it in half horizontally.  
2. Place the bottom half back into the springform pan, cut side up.  Pour half of the coconut soak over the bottom layer and let it sit until the cake has fully absorbed the liquid. The cake will be very wet.  
3. Evenly cover the base layer with the coconut filling.  
4. Place the next layer on top with the cut-side up, and pour the remaining liquid over it.
5.  Refrigerate overnight.  
6. Remove the cake from the springform pan and invert it onto a cake plate or cake stand.  Cover the cake with cream cheese frosting.
7. Press small amounts of the unsweetened shredded coconut around the top and sides.

Old-Fashioned Coconut Cake Recipe Notes:

One of the best things about this old-fashioned coconut cake is that all of the delicious nutty sweet coconut flavors come from three types of coconut and not coconut extract.

The unsweetened coconut milk in the soak, the sweetened shredded coconut in the filling, and the unsweetened coconut flakes (toasted or untoasted) give this cake an incredible depth of flavor.

Can this coconut cake recipe be doubled?

Yes, it can!

For an exquisite cake with eight layers, double the recipe. Soak each layer except the bottom layer one at a time.

Spread an even layer of coconut filling on top of the bottom layer (without soaking). Then add a layer and spoon the coconut soak over it slowly. Then spread a layer of filling. Repeat until for each layer then refrigerate the cake overnight.

Moisture from the soak and the filling will make the bottom layer just as moist as the top layers.

Spread a thin crumb coat of frosting over the cake and refrigerate for 1 to 3 hours. This will help the icing glide onto the cake smoothly. Ice the cake with the cream cheese frosting and cover with unsweetened coconut flakes.