There’s something truly comforting about the aroma of freshly baked cake wafting through the kitchen, isn’t there? This Old Fashioned Layered Coconut Cream Cake captures that essence beautifully. With its fluffy layers and creamy topping, it’s perfect for any home cook looking to impress family and friends. This cake is not just a dessert; it’s an experience of nostalgia, bringing back memories of sunny afternoons and family gatherings.
At the heart of this delightful cake is a combination of simple yet essential ingredients. You’ll need 2 cups of all-purpose flour, which forms the base, while 2 teaspoons of baking powder helps it rise. A touch of salt (1/2 teaspoon) enhances the flavors. The magic begins with 1/2 cup of unsalted butter that adds richness, and 1 cup of granulated sugar that sweetens with love. The batter is lightened with 2 large eggs and brightened with 1 teaspoon of vanilla extract. Adding 1 cup of milk creates a tender crumb, while 1 cup of sweetened shredded coconut gives that signature tropical flavor. To finish, 2 cups of heavy cream are whipped into a fluffy frosting, with 1/4 cup of powdered sugar and an extra teaspoon of vanilla extract for flavoring. Finally, a sprinkle of shredded coconut on top offers that beautiful, tempting touch.
Making this cake is surprisingly simple. Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. Then, whisk together the dry ingredients—flour, baking powder, and salt—in one bowl. In another bowl, cream the butter and sugar until fluffy. Mix in the eggs, followed by the vanilla. Gradually combine the wet and dry ingredients, alternating with milk, then fold in the coconut. Bake for 25 to 30 minutes, cool, and whip the cream for the frosting. Layer, frost, and garnish—it’s that easy.
This layered coconut cream cake shines during countless occasions. It’s perfect for brunch with friends, a summer barbecue, or even a cozy dessert on a chilly night. Whenever you serve it, you’re bound to elicit smiles and compliments from everyone.
Why You’ll Love This Old Fashioned Layered Coconut Cream Cake
- Quick to Make: With straightforward steps, you can whip this up in no time.
- Simple Ingredients: Most are pantry staples, making it accessible for everyone.
- Perfect for Any Occasion: Whether it’s a birthday or just a family dinner, this cake fits right in.
- Nostalgic Flavor: The combination of coconut and creamy frosting will take you back to cherished moments.
- Deliciously Versatile: This cake pairs well with various sides, making it adaptable for different meals.
Coconut Tips
Selecting the right coconut is crucial for this recipe. When choosing sweetened shredded coconut, look for a brand that uses quality coconut rather than fillers. For a fresher, more intense flavor, you could also purchase unsweetened shredded coconut and adjust the sugar in the recipe. Always check the packaging for freshness dates, as coconut can lose its vibrant flavor over time.
Options for Substitutions
- Use whole wheat flour instead of all-purpose flour for a healthier option.
- Replace granulated sugar with coconut sugar for a more caramel-like flavor.
- Substitute almond extract for vanilla for a unique twist.
- Use coconut milk instead of regular milk for an extra boost of coconut flavor.
- Swap whipping cream for coconut cream to enhance the tropical essence.
- Consider using egg substitutes like flaxseed meal for a vegan version.
Watch Out for These Mistakes
One common mistake is not cooling the cake layers completely before frosting. If the layers are warm, the whipped cream can melt, leading to a sloppy appearance. Always ensure that the cakes have cooled on wire racks completely.
Another pitfall is overmixing the batter once you add the dry ingredients. Mix until just combined to avoid a tough cake. Overmixing can cause the gluten in the flour to develop too much, resulting in a denser texture.
Lastly, check your oven’s temperature. Baking at too high a temperature can lead to overly browned tops while the inside remains undercooked. Investing in an oven thermometer can help you monitor the exact temperature for perfect baking results.
What to Serve With Old Fashioned Layered Coconut Cream Cake?
Pair this cake with a light summer fruit salad for a refreshingly sweet contrast. A scoop of vanilla ice cream also complements the creaminess of the cake beautifully. If you enjoy coffee, serve it alongside a rich, dark roast to balance the sweetness. For a unique touch, a cup of chamomile tea can offer a soothing pairing perfect for afternoon gatherings.
Storage Instructions
Store: Keep the cake covered in the refrigerator for up to 5 days.
Freeze: To freeze, wrap individual slices in plastic wrap and store in an airtight container for up to 3 months.
Reheat: For stovetop reheating, place a slice in a non-stick skillet over low heat for a few minutes. In a microwave, warm it for about 15-20 seconds, just until slightly warm.
Recipe Info
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Level of Difficulty: Easy
Servings: Approximately 10 slices
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3,000-3,500
- Protein: 30-40g
- Fat: 200-230g
- Carbohydrates: 400-450g
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup sweetened shredded coconut
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for the whipped cream)
- Additional shredded coconut for garnish
Step-by-Step Instructions
Step 1: Preheat Oven and Prep Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they are well-coated to prevent sticking.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside for later use.
Step 3: Cream Butter and Sugar
In another bowl, cream together 1/2 cup of softened unsalted butter with 1 cup of granulated sugar until the mixture is light and fluffy. This process typically takes about 3 to 5 minutes and is crucial for aerating the mixture.
Step 4: Add Eggs and Vanilla
Add 2 large eggs to the creamed butter and sugar one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract, allowing it to infuse into the mixture.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of milk. Mix until just combined. Be careful not to overmix as this could affect the cake’s texture. Gently fold in the 1 cup of sweetened shredded coconut to incorporate it evenly.
Step 6: Bake the Cake
Pour the batter evenly into the prepared cake pans. Place them in the oven and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. After baking, let the cakes cool for 10 minutes in the pans before transferring them to wire racks to cool completely.
Step 7: Whip the Cream
For the frosting, whip 2 cups of heavy cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. This will be the creamy frosting that brings the layers together.
Step 8: Assemble the Cake
Once your cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of the whipped cream on top, followed by placing the second cake layer on top.
Step 9: Frost the Cake
Using the remaining whipped cream, frost the top and sides of the cake, creating a stunning layered effect.
Step 10: Garnish
Finish by garnishing the cake with additional shredded coconut for a beautiful presentation.
Step 11: Slice and Serve
Now, it’s time to slice the cake. Serve it to your family and friends and enjoy the sweet satisfaction of your creation!
This Old Fashioned Layered Coconut Cream Cake is sure to become a favorite in your recipe collection. I encourage you to try it and share your thoughts. Feel free to explore more delightful recipes on the blog, where there’s always something new to create. Happy baking!
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Old Fashioned Layered Coconut Cream Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful layered coconut cream cake featuring fluffy layers and creamy frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup sweetened shredded coconut
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for the whipped cream)
- Additional shredded coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- Cream the butter and sugar together until fluffy.
- Add the eggs one at a time, mixing well. Stir in the vanilla.
- Combine the wet and dry ingredients, alternating with the milk, then fold in the coconut.
- Pour the batter into the prepared pans and bake for 25 to 30 minutes.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks.
- Whip the cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the cake by spreading whipped cream between layers and frosting the top and sides.
- Garnish with additional shredded coconut.
- Serve and enjoy!
Notes
Ensure cake layers are completely cool before frosting to avoid melting the cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
