Old Fashioned Coconut Cake

This old-fashioned coconut cake recipe is filled with a tangy sour cream-sugar-coconut mixture and frosted with an ethereal Swiss meringue buttercream.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 631 Calories

Ingredients

• 2 cups white sugar
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 tablespoon vanilla extract
• 1 cup sour cream
• 1 tablespoon baking powder
• 4 tablespoons milk
• 3 cups cake flour
• 4 eggs, room temperature
• 5 egg whites
• 1 cup unsweetened coconut milk
• 2 tablespoons sweetened flaked coconut, or as desired
• 0.5 teaspoon salt
• 0.75 cup white sugar
• 0.125 teaspoon salt
• 0.5 cup sweetened flaked coconut
• 1.5 cups unsalted butter
• 0.5 cup butter, room temperature
• 0.5 cup margarine, room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.

Step 2

Sift flour, baking powder, and 1/2 teaspoon salt together into a bowl; set aside.

Step 3

Beat 1/2 cup butter and margarine together in a large bowl with an electric mixer until creamy. Gradually beat in 2 cups sugar until light and fluffy.

Step 4

Beat in 4 eggs, one at a time, beating well after each addition. Add flour mixture, alternating with coconut milk and 2 teaspoons vanilla extract, beating batter after each addition until smooth. Divide batter evenly among the prepared pans.

Step 5

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes, then remove from the pans, and transfer to wire racks to cool completely, about 30 minutes.

Step 6

Meanwhile, combine sour cream, 3/4 cup sugar, 1/2 cup flaked coconut, and milk in a bowl.

Step 7

Invert one cake layer onto a plate; poke holes all over cake about 1 inch apart using the handle of a wooden spoon. Spread 1/2 sour cream filling onto cake; top with another cake layer. Poke holes in cake; spread with remaining 1/2 sour cream filling. Top with remaining cake layer; poke holes in cake.

Step 8

Combine 1 cup sugar and 5 egg whites in the top of a double boiler over boiling water, whisking constantly until sugar has dissolved, about 5 minutes. Remove from heat.

Step 9

Transfer sugar-egg white mixture to the bowl of a stand mixer fitted with the whisk attachment; whisk until soft peaks form. Switch to the paddle attachment. Beat in 1 tablespoon vanilla extract and 1/8 teaspoon salt. Beat in 1 1/2 cups butter, 1 tablespoon at a time, until fully incorporated. Continue to beat until buttercream becomes thick. Spread buttercream frosting onto cake; decorate with 2 tablespoons flaked coconut.