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Old Fashioned Coconut Cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
Coconut cake with creamy filling and Swiss meringue frosting for a decadent treat.
Ingredients:
  • 0.5 cup butter, room temperature
  • 0.5 cup margarine, room temperature
  • 2 cups white sugar
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 4 eggs, room temperature
  • 1 cup unsweetened coconut milk
  • 2 teaspoons vanilla extract
  • 0.5 cup sweetened flaked coconut
  • 4 tablespoons milk
  • 1 cup white sugar
  • 5 egg whites
  • 1 tablespoon vanilla extract
  • 0.125 teaspoon salt
  • 1.5 cups unsalted butter
  • 2 tablespoons sweetened flaked coconut, or as desired
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare three 9-inch cake pans by greasing and flouring them.
  • Cream together butter and margarine in a bowl using an electric mixer until creamy. Gradually add sugar, continuing to beat until light and fluffy.
  • Combine flour, baking powder, and salt by gently sifting them together into a bowl.
  • Add eggs individually to the creamed mixture, ensuring thorough beating after each addition. Alternate adding the flour mixture with coconut milk and vanilla extract, ensuring to beat well after each addition until the batter is smooth. Divide the batter evenly by pouring about 2 1/3 cups into each cake pan.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for 10 minutes, then transfer to wire racks to cool completely for about 30 minutes.
  • Combine sour cream, sugar, coconut, and milk in a bowl until filling is thoroughly mixed.
  • Place one cake layer on a cake plate by inverting it from the pan. Use the end of a wooden spoon to poke holes about 1 inch apart all over the cake. Spread 1/3 of the filling on this layer. Add the second layer, then repeat the process. Finish by adding the last layer and repeating the filling process once more.
  • In the top of a double boiler, whisk together sugar and egg whites until the sugar has dissolved completely, about 5 minutes over boiling water. Remove from heat.
  • Pour the sugar mixture into the bowl of an electric stand mixer fitted with the wire attachment. Beat until soft peaks form. Change to the paddle attachment and add vanilla extract and salt. Gradually beat in the butter, one tablespoon at a time, until fully mixed. Continue beating until the meringue reaches a thick buttercream consistency. Spread onto the cake and top with coconut decorations as desired.

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