Classic Old-Fashioned Coconut Cake Recipe: A Timeless Dessert Delight
Ingredients
Cake:
- 1 1/2 cups white sugar
- 2 eggs
- 4 egg yolks
- 1 cup milk
- 1/2 cup butter
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Frosting:
- 1 3/4 cups white sugar
- 1/2 cup water
- 4 egg whites (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 2 cups sweetened flaked coconut (or as needed)
Preparation
Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans. In a large mixing bowl, combine 1 1/2 cups white sugar, 2 eggs, and 4 egg yolks. Beat with an electric mixer on high speed until the mixture is light and fluffy, about 5 minutes. In a small saucepan, heat 1 cup milk and 1/2 cup butter over low heat until the butter melts, stirring occasionally. Remove from heat and let it cool slightly. In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 tablespoon baking powder. Gradually add the flour mixture to the egg mixture, alternating with the milk mixture, and mix until well combined. Stir in 1 teaspoon vanilla extract. Divide the batter evenly among the prepared pans. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the frosting, start by ensuring your mixing bowl and beaters are thoroughly clean. In the bowl, combine 4 egg whites (room temperature) and 1/2 teaspoon cream of tartar. Beat with an electric mixer until frothy. In a saucepan, combine 1 3/4 cups white sugar and 1/2 cup water. Bring the mixture to a boil and cook until a candy thermometer reads 242°F (116°C), about 3-4 minutes. With the mixer on high speed, slowly pour the hot sugar syrup into the egg whites, avoiding the beaters. Continue beating until stiff peaks form, about 6-8 minutes. Mix in 1 teaspoon vanilla extract. Assemble the cake by placing one cooled layer on a serving platter and spreading a generous amount of frosting on top. Repeat with the remaining layers. Frost the sides and top of the cake, then press sweetened flaked coconut onto the sides and sprinkle more on top. Enjoy this nostalgic, moist, and irresistibly coconutty cake!
