Name: Grandmas Coconut Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon coconut extract (optional); 1 cup whole milk (or buttermilk); 1 cup sweetened shredded coconut; 1 package (8 oz) cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract (for frosting); 2 tablespoons milk or cream (as needed for frosting texture); 2 cups sweetened shredded coconut (for covering)

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A soft and tender cake layered with rich cream cheese frosting and coated in fluffy coconut flakes, Grandmas Coconut Cake brings back the comforting nostalgia of homemade desserts. This old-fashioned treat is the kind of classic that never fades, and every bite feels like a warm memory straight from the kitchen.

Grandmas Coconut Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, softened

½ cup vegetable oil

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract (optional, for stronger flavor)

1 cup whole milk (or buttermilk)

1 cup sweetened shredded coconut

For the frosting:

1 package (8 oz) cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk or cream (as needed for texture)

2 cups sweetened shredded coconut (for covering)

Directions

I start by preheating the oven to 350°F (175°C) and preparing two 9-inch round cake pans (or three 8-inch pans) by greasing and flouring them.

Then, I whisk the flour, baking powder, and salt in a medium bowl and set it aside. In a large mixing bowl, I cream the butter, oil, and sugar until the mixture is light and fluffy. I beat in the eggs one at a time, then stir in the vanilla and optional coconut extract.

Next, I alternate adding the dry ingredients and milk, mixing just until combined. I fold in the shredded coconut at the end.

I divide the batter evenly into the pans and bake them for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. After baking, I let the cakes cool completely.

For the frosting, I beat the cream cheese and butter until smooth, then slowly add the powdered sugar and vanilla. If needed, I adjust the texture with a bit of milk or cream.

I spread the frosting between the layers and over the entire cake. Then I gently press the shredded coconut all around the frosted surface for that signature look and texture.

Sometimes I chill the cake slightly before slicing it to get those picture-perfect layers, but I also enjoy serving it right away for a cozy, homemade vibe.

Servings and timing

Servings: 12 slices

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 420 kcal per slice

Variations

I like adding a bit of lemon or lime zest to the batter for a citrusy twist. If I want a more tropical flavor, I’ll swap half the milk with coconut milk. For a lighter version, I sometimes reduce the sugar in the cake and use a whipped cream frosting instead of cream cheese. Toasted coconut on the outside is also a great variation if I want a nutty depth of flavor.

Storage/Reheating

I store leftover slices in an airtight container in the refrigerator for up to 5 days. When I want to serve it again, I let the cake sit at room temperature for about 20–30 minutes to soften. If I’m making it ahead of time, the whole cake can be covered and refrigerated for a day or two. I don't recommend microwaving the cake, as the frosting can melt; instead, I just let it come to room temp.

FAQs

How do I keep the cake moist?

I make sure not to overbake the layers and always use whole milk or buttermilk to keep the crumb soft and tender. Storing the cake tightly wrapped also helps retain moisture.

Can I make this coconut cake ahead of time?

Yes, I often bake the layers a day ahead and wrap them tightly in plastic wrap. I frost and assemble the cake the next day for the freshest taste and best texture.

Can I freeze Grandma’s Coconut Cake?

Absolutely. I wrap individual slices or whole unfrosted layers in plastic wrap and then foil before freezing. When I’m ready, I thaw them in the fridge overnight and frost just before serving.

What can I use instead of coconut extract?

If I don’t have coconut extract, I just increase the vanilla slightly or add a tablespoon of coconut milk for a hint of flavor. The shredded coconut still brings in plenty of coconut taste.

Can I make this cake gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend in place of the all-purpose flour. I just make sure the blend contains xanthan gum or add it separately if needed.

Conclusion

Grandma’s Coconut Cake is the kind of dessert I turn to when I want something nostalgic, comforting, and always impressive. It’s a beautiful balance of creamy, moist, and fluffy textures, with that cozy coconut flavor tying it all together. Whether I’m baking it for holidays, family birthdays, or just because I need a treat, this cake always delivers.

Recipe:

Grandmas Coconut Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

A nostalgic, tender coconut cake layered with rich cream cheese frosting and coated in sweet shredded coconut. Grandma’s Coconut Cake brings classic homemade comfort with a tropical twist.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or three 8-inch pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and optional coconut extract.
Alternate adding the dry ingredients and milk to the wet mixture, mixing until just combined.
Fold in 1 cup shredded coconut.
Divide the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then remove and let cool completely on wire racks.
To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla. Add milk or cream as needed for desired consistency.
Frost between the cake layers and over the top and sides of the cake.
Press 2 cups shredded coconut gently over the entire frosted cake.
Chill slightly for clean slices, or serve immediately for a soft, cozy texture.