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Classic Old Fashioned Coconut Cake Recipe 3 Layer Easy and Perfect

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A nostalgic, moist, and fluffy three-layer coconut cake with a creamy cream cheese frosting, perfect for celebrations and family gatherings.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (85 grams) sweetened shredded coconut (small-curd)
  • 8 ounces (227 grams) cream cheese, softened
  • ½ cup (113 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup (85 grams) sweetened shredded coconut for topping

Instructions

  1. Preheat your oven to 350°F (177°C). Grease and flour three 8-inch pans or line with parchment rounds.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Alternately add dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Stir in vanilla extract. Mix just until combined.
  6. Gently fold in shredded coconut with a spatula.
  7. Divide batter evenly among prepared pans (about 1 ½ cups per pan) and smooth tops.
  8. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  10. Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy and spreadable.
  11. Place first cake layer on serving plate. Spread ⅓ of frosting evenly over the top. Repeat with second layer and frosting, then place last layer on top.
  12. Use remaining frosting to cover top and sides of cake.
  13. Press shredded coconut gently onto frosting all around the cake.
  14. Refrigerate cake for at least 30 minutes before slicing to let frosting set and flavors meld.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cake. Level cake tops with serrated knife if domed. Chill assembled cake for at least 30 minutes before serving. Can substitute buttermilk with thinned plain yogurt. For dairy-free, use coconut yogurt and plant-based cream cheese. For gluten-free, use almond flour and xanthan gum.

Nutrition

Keywords: coconut cake, old fashioned cake, three layer cake, classic coconut cake, cream cheese frosting, easy coconut cake, celebration cake

Find it online: https://flurpchef.com/classic-old-fashioned-coconut-cake-recipe-3-layer-easy-and-perfect/