Old Fashioned Coconut Cake
The incorporation of coconut into cakes is believed to have originated in places like Southeast Asia and the Caribbean, where coconut trees flourish. Early recipes for coconut cakes often involved coconut milk, shredded coconut, and sometimes coconut oil, reflecting the influence of these tropical ingredients on local cuisines.
As coconut trade expanded globally, coconut cake found its way into various culinary traditions, and its popularity grew. In the United States, particularly in the Southern states, coconut cake became a staple in celebrations and gatherings. The cake is often associated with hospitality and is a fixture at events like birthdays, weddings, and holidays. Over the years, different variations and adaptations of coconut cake recipes have emerged, but the essence of this delightful dessert continues to embody the tropical allure of coconut in every moist and flavorful bite.
Ingredients
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1/4 cup neutral oil (grapeseed for me)
1 cup sugar
1 tbsp almond extract
4 large eggs, room temperature
1 1/4 cups buttermilk, room temperature
Frosting
16 ounces/2 blocks cream cheese (softened)
2 cups confectionary sugar
1/4 teaspoon salt
1/2 teaspoon Almond Extract
3 cups shredded coconut (This will likely be more than enough)
Directions
Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350.
Combine the flour, baking powder and salt in a medium sized bowl and set aside.
Add the butter, sugar, oil and almond extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Add half of the dry ingredients to the batter and mix until mostly combined.
Slowly add the buttermilk and mix until well combined. The batter will look curdled, but that’s ok.
Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
To make the frosting:
Add cream cheese and almond extract to electric mixer and combine. Add confectionary sugar until blended.
Frosting the Cake: Set a cake layer cut side up on a plate. Spread 1/2 cup of the frosting over the top; repeat with two more layers. Top with the last layer then coat the cake with the remaining frosting. Coat with the flaked coconut. Coconut can be toasted, if desired, before covering the cake.