This classic coconut cake is an old days recipe. Incredibly moist and rich in coconut flavor with every bite you take, it is so different in flavor. 

This classic coconut cake is an old days recipe. Incredibly moist and rich in coconut flavor with every bite you take, it is so different in flavor.

This coconut cake is elegant and sophisticated yet very traditional and simplistic. It’s like the cake you remember your grandmother serving at family parties growing up. You’ll love this good old fashioned recipe. Absolutely a classic!

It is incredibly moist (because we all hate a dry cake right?) and it is layered with sweet, natural coconut flavor with every bite you take, which is complimented perfectly by the light tang of the cream cheese in the frosting. Good luck saying your only going to have a thin slice. Not gonna happen with this cake :). Enjoy!

Ingredients

  • 3 cups (360g) cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 cups (396g) granulated sugar
  • 3/4 cup unsalted butter, at room temperature
  • 1/4 cup canola oil
  • 1 1/3 cups well-shaken canned coconut milk, at room temperature*
  • 2 large eggs, at room temperature, yolks and whites separated
  • 1 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 4 large egg whites, at room temperature
  • 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

  • 12 oz. cream cheese, nearly at room temperature
  • 3/4 cup unsalted butter, at room temperature
  • 1 tsp coconut extract
  • 5 cups (596g) powdered sugar
  • 1 1/2 cups shredded coconut

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