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
1 stick unsalted butter, softened, plus more for cake pans and parchment
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon fine salt
1 ½ cups granulated sugar
3 large eggs, room temperature
1 cup buttermilk
1 teaspoon almond extract
Frosting
1 stick unsalted butter, softened
4 ounces cream cheese, room temperature
5 cups confectioner's sugar
¼ teaspoon fine salt
¼ cup milk
½ teaspoon almond extract
Directions
Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add buttermilk and vanilla and beat until just combined.
Divide batter between pans; smooth tops with an offset spatula. Bake until a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Put cakes onto racks to cool completely.
Remove the cakes from the oven and allow to cool for about 4 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.