How to Make an Old Fashioned Coconut Cake
Video Stats
Recipe Overview
Overview
This Moist Coconut Cake is a delightful treat that brings back memories of family gatherings and celebrations. The recipe cleverly uses a cake mix, making it accessible for bakers of all skill levels. The key to achieving that beautiful white layer is using only egg whites, which not only lightens the cake but also enhances its aesthetic appeal.
The addition of coconut extract elevates the flavor, making each bite a tropical delight. The cake is layered with sweetened flaked coconut, which adds a lovely texture and sweetness. The buttercream icing, made with cream of coconut, is thinner than traditional buttercream, allowing it to spread easily while still providing that rich coconut flavor.
What I love most about this recipe is its versatility. You can easily adapt it to make a sheet cake or even add layers of pineapple for a piña colada twist. It’s perfect for birthdays, holidays, or just a sweet treat to enjoy at home. The moistness of the cake paired with the coconut icing creates a deliciously satisfying dessert that everyone will love.
If you’re looking for a cake that not only tastes great but also looks impressive, this Moist Coconut Cake is the way to go. It’s simple enough for a weeknight dessert but special enough for any occasion. I can’t wait to make it again and share it with friends and family!
Recipe Details
Steps & Tips
Gather cake mix, water, cooking oil, coconut extract, and egg whites.
Combine cake mix with a cup of water, half a cup of corn oil, and a teaspoon of coconut extract.
Use your hand to catch the yolks and add three egg whites to the mixture.
Line three 8-inch cake pans with parchment paper.
Tip: Using a white cake mix with coconut extract is a cost-effective alternative to coconut Supreme cake mix.
Beat the cake mixture on medium speed for a couple of minutes.
Tip: For a sheet cake, do not open the oven for at least 30 minutes to ensure proper baking.
Pour the batter into prepared pans and bake at 350°F for about 20 minutes.
Tip: Baking at 325°F is better for a white cake to prevent it from browning too much.
Let the cakes cool for 5 to 10 minutes before flipping them onto parchment.
Combine half a cup of butter with cream of coconut and powdered sugar.
Tip: Using Baker's sweetened flake coconut ensures a moist coconut cake.
Tip: Cream of coconut is different from coconut milk; look for it in the grocery store.
Tip: If the icing is too thick, add more cream of coconut for better flavor and consistency.
Incorporate one and a half tablespoons of evaporated milk or cream into the icing.
Place the first layer on a cake plate, add icing, and sprinkle coconut on top.
Tip: Keep icing thin to avoid overwhelming the cake's flavor.
Repeat the process with the remaining layers, applying icing and coconut.
Tip: Wet your spatula to make icing easier to spread.
Cover the cake with coconut and ensure it's evenly distributed.
Tip: Press the coconut into the icing for better adherence.
Tip: If cream of coconut is unavailable, use coconut extract in the buttercream recipe.
Slice the cake and serve.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Cake Mix
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using egg whites instead of whole eggs helps achieve a pure white cake layer.
- •Baker's sweetened flake coconut is recommended for its moisture and flavor.
- •Cream of coconut is different from coconut milk and is essential for the icing.
- •The cake can be baked in 8-inch pans for a taller cake or 9-inch pans for fewer layers.
