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.

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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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.

Notes

Add lemon or lime zest to the batter for a citrus twist.

Substitute part of the milk with coconut milk for a deeper coconut flavor.

Use whipped cream frosting for a lighter version.

Toasted coconut adds a nutty, flavorful variation.

Store leftovers in the fridge up to 5 days in an airtight container.

Let the cake come to room temperature before serving for best texture.

Cake layers can be baked a day ahead and assembled later.

Freeze unfrosted layers or individual frosted slices wrapped tightly.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg