The Best Coconut Cake the Way Grandma Made It Recipes & Special Tips

This recipe for The Best Coconut Cake the Way Grandma Made It is a classic family favorite. 

It is a moist and fluffy cake that is filled with coconut flavor. The cake is topped with a creamy coconut frosting and sprinkled with toasted coconut for a delicious finish. 

Grandma’s recipe is sure to be a hit at any gathering and will bring back fond memories of childhood.

Timing For The Best Coconut Cake The Way Grandma Made It

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 8-10

Yield: One 8-inch layer cake

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Image Credit: allrecipes.com

Ingredients

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup butter, softened

– 1 cup white sugar

– 2 eggs

– 1 teaspoon vanilla extract

– 1 cup buttermilk

– 1/2 cup shredded coconut

– 1/2 cup sweetened flaked coconut

– 2 tablespoons butter, melted

– 2 tablespoons white sugar

– 1/2 cup shredded coconut

Image Credit: homemadeinterest.com

Directions

1. Preheat Oven To 350 Degrees Fahrenheit.

Preheating the oven is the first step in making the best coconut cake the way Grandma made it. 

To preheat the oven, set the temperature to 350 degrees Fahrenheit. Make sure to check the temperature with an oven thermometer to ensure it is accurate. 

Once the oven is preheated, it is time to prepare the ingredients. Gather the butter, sugar, eggs, flour, baking powder, salt, and coconut flakes. 

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time. In a separate bowl, mix together the flour, baking powder, and salt. 

Slowly add the dry ingredients to the wet ingredients and mix until combined. Finally, fold in the coconut flakes. Grease and flour a 9-inch round cake pan and pour in the batter. 

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before adding frosting. Enjoy the delicious coconut cake the way Grandma made it!

2. Grease And Flour A 9-Inch Round Cake Pan.

Making the best coconut cake the way Grandma made it starts with greasing and flouring a 9-inch round cake pan. 

First, lightly grease the pan with butter or shortening, making sure to coat the sides and bottom. 

Then, sprinkle a tablespoon of flour into the pan and tilt it to spread the flour evenly. Tap the pan gently to remove any excess flour. 

This will help the cake to release from the pan easily after baking. Once the pan is greased and floured, you are ready to mix the cake batter.

3. In A Medium Bowl, Whisk Together 1 ½ Cups Of All-Purpose Flour

1 teaspoon of baking powder, and ½ teaspoon of salt.

Grandma’s coconut cake is a classic recipe that has been passed down for generations. It’s a simple yet delicious cake that is sure to please everyone. 

To make this cake, start by preheating the oven to 350 degrees. Then, in a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. 

In a separate bowl, cream together 1 cup of butter and 1 cup of sugar until light and fluffy. Beat in 2 eggs, one at a time, and then stir in 1 teaspoon of vanilla extract. 

In a third bowl, combine 1 cup of buttermilk and 1 cup of sweetened flaked coconut. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. 

Pour the batter into a greased 9-inch cake pan and bake for 35-40 minutes. Let the cake cool before frosting with your favorite coconut frosting. Enjoy this classic cake the way Grandma made it!

4. In A Large Bowl, Cream Together 1 Cup Of Softened Butter

1 cup of white sugar until light and fluffy.

Grandma’s coconut cake was always a favorite, and now you can make it just like she did. 

First, in a large bowl, cream together 1 cup of softened butter and 1 cup of white sugar until light and fluffy. Then, beat in 2 eggs, one at a time, until fully incorporated. 

Next, add 1 teaspoon of vanilla extract and mix until combined. After that, add 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda and mix until just combined. 

Finally, fold in 1 cup of shredded coconut and pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving. Enjoy!

5. Beat In 3 Eggs, One At A Time, Until Fully Incorporated.

Grandma’s coconut cake is a classic recipe that has been passed down through generations. 

The secret to this delicious cake is in the ingredients and the steps taken to make it. One of the key steps is to beat in three eggs, one at a time until fully incorporated. 

This step is important because it adds structure and stability to the cake. It also helps to bind the ingredients together, creating a light and fluffy texture. 

To do this, crack each egg into a separate bowl and beat it with a whisk or electric mixer until it is light and fluffy. Then, add it to the cake batter and mix until it is fully incorporated. 

This step should be done slowly and carefully to ensure that the eggs are evenly distributed throughout the batter. Once all three eggs have been added, the cake batter is ready to be poured into the cake pan and baked. 

Grandma’s coconut cake is sure to be a hit with family and friends, and following these steps will ensure that it turns out just like Grandma used to make it.

6. Beat In 1 Teaspoon Of Vanilla Extract.

To make the best coconut cake the way Grandma made it, the first step is to preheat the oven to 350 degrees Fahrenheit. 

Then, in a large bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. 

In a separate bowl, cream together 1 cup of softened butter and 1 1/2 cups of sugar. Beat in 2 eggs, one at a time, until the mixture is light and fluffy. 

Then, stir in 1 cup of milk and 1 teaspoon of vanilla extract. Finally, fold in 1 1/2 cups of shredded coconut. 

Pour the batter into a greased 9×13 inch baking pan and bake for 25-30 minutes. Let the cake cool before serving. Enjoy!

7. Alternately Add The Flour Mixture And ½ Cup Of Coconut Milk To The Butter Mixture

Beginning and ending with the flour mixture.

Grandma’s coconut cake is a classic recipe that is sure to be a hit with family and friends. To make the best coconut cake the way Grandma made it, start by preheating the oven to 350 degrees Fahrenheit. 

Then, in a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. In a separate bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy. 

Once the butter mixture is ready, alternately add the flour mixture and ½ cup of coconut milk to the butter mixture, beginning and ending with the flour mixture. 

Beat the mixture until it is light and fluffy. Next, fold in 1 cup of shredded coconut. Grease a 9-inch round cake pan and pour the batter into the pan. 

Bake the cake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before serving. Enjoy!

8. Fold In 1 Cup Of Sweetened Shredded Coconut.

Grandma’s coconut cake was always a favorite. It was a moist, fluffy cake with a hint of coconut flavor and a generous topping of sweet, shredded coconut. 

To make the cake, start by preheating the oven to 350 degrees. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

 Gradually add the dry ingredients to the wet ingredients and mix until just combined. Finally, fold in one cup of sweetened shredded coconut. 

Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Once cooled frost with your favorite frosting and top with more shredded coconut. Enjoy!

9. Pour The Batter Into The Prepared Cake Pan.

The Best Coconut Cake the Way Grandma Made It is a classic recipe that has been passed down for generations. To make this delicious cake, start by preheating the oven to 350°F. 

Then, in a large bowl, mix together the dry ingredients – all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Add the eggs one at a time, beating well after each addition. Finally, add the coconut milk and coconut extract and mix until combined. 

Now, it’s time to pour the batter into the prepared cake pan. Grease the pan with butter and line the bottom with parchment paper. 

Pour the batter into the pan and spread it evenly. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy the delicious coconut cake the way Grandma made it!

10. Bake For 30-35 Minutes.

Grandma’s coconut cake is a classic recipe that has been passed down through generations. 

It’s a moist and flavorful cake that is sure to be a hit at any gathering. To make this delicious cake, start by preheating the oven to 350°F. Grease and flour a 9-inch round cake pan. 

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Beat in the eggs one at a time, then stir in the vanilla extract. In a third bowl, combine the coconut milk, shredded coconut, and coconut extract. 

Alternately add the dry ingredients and the coconut milk mixture to the butter and sugar mixture, beginning and ending with the dry ingredients. Pour the batter into the prepared pan and spread evenly. 

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. 

Once cooled, top with a generous amount of whipped cream and toasted coconut flakes. Enjoy!

11. Allow The Cake To Cool In The Pan For 10 Minutes 

Before transferring it to a wire rack cool completely.

Grandma’s Coconut Cake is a classic recipe that has been passed down through generations. It’s a moist and delicious cake that is sure to be a hit with your family and friends. 

The key to making the perfect Coconut Cake is to follow each step carefully. First, preheat the oven to 350°F and grease a 9-inch round cake pan. 

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Add the eggs one at a time, beating well after each addition. Next, add the dry ingredients to the wet ingredients and mix until just combined. Finally, fold in the coconut and pour the batter into the prepared pan. 

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

Once cooled, top with a simple glaze of powdered sugar and milk, or your favorite frosting. Enjoy your delicious Coconut Cake the way Grandma made it!

12. To Make The Frosting, Beat Together 1 Cup Of Softened Butter

4 cups of confectioners’ sugar, and 1 teaspoon of vanilla extract until light and fluffy.

Grandma’s Coconut Cake was always a favorite in our family. To make it just like Grandma used to, start by preheating the oven to 350 degrees. Grease and flour a 9-inch round cake pan. 

In a medium bowl, mix together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. 

In a separate bowl, cream together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. 

Beat in 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract and 1/2 cup of buttermilk. Fold in the dry ingredients, then stir in 1 cup of shredded coconut. 

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before frosting. 

To make the frosting, beat together 1 cup of softened butter, 4 cups of confectioners’ sugar, and 1 teaspoon of vanilla extract until light and fluffy. 

Spread the frosting over the cooled cake and sprinkle with additional shredded coconut. Enjoy the delicious coconut cake just like Grandma used to make!

13. Beat In 1/3 Cup Of Coconut Milk Until Fully Incorporated.

Grandma’s coconut cake was a family favorite. It was a moist and flavorful cake that was always a hit at family gatherings. To make the cake, you’ll need to start by preheating your oven to 350 degrees Fahrenheit. 

Then, mix together the dry ingredients in a bowl, including the flour, baking powder, baking soda, and salt. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a third bowl, combine the coconut milk and sour cream. 

Finally, beat in the dry ingredients and the coconut milk mixture alternately, beginning and ending with the dry ingredients. Beat in 1/3 cup of coconut milk until fully incorporated. Grease and flour a 9-inch round cake pan and pour in the batter. 

Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Let cool before frosting with your favorite coconut frosting. Enjoy Grandma’s delicious coconut cake!

14. Spread The Frosting Over The Cooled Cake.

The Best Coconut Cake the Way Grandma Made It is a classic recipe that has been passed down through generations. The first step is to preheat the oven to 350 degrees. 

Next, mix together the dry ingredients, including flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Then, add the eggs one at a time, beating well after each addition. Add the vanilla extract and coconut extract, and mix until combined.

In a separate bowl, combine the buttermilk and coconut milk. Alternate adding the dry ingredients and the wet ingredients to the creamed butter and sugar, starting and ending with the dry ingredients. 

Grease and flour a 9-inch round cake pan, and pour the batter into the pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool completely before frosting. To make the frosting, cream together the butter and cream cheese until light and fluffy. 

Add the powdered sugar, coconut extract, and a pinch of salt, and mix until combined. Spread the frosting over the cooled cake, and top with shredded coconut. Enjoy!

15. Sprinkle With 1/3 Cup Of Sweetened Shredded Coconut.

The Best Coconut Cake the Way Grandma Made It is a classic recipe that has been passed down through generations. To make this delicious cake, start by preheating the oven to 350°F. 

Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together 1-1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. 

In a separate bowl, cream together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. Beat in 2 eggs, one at a time. 

Then, add 1 teaspoon of vanilla extract and 1/2 cup of milk. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Pour the batter into the prepared cake pan. 

Bake for 25-30 minutes, or until a toothpick inserted init to the center of the cake comes out clean. Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely. 

Once the cake is cooled, spread a thin layer of frosting over the top. Sprinkle with 1/3 cup of sweetened shredded coconut. Enjoy!

16. Enjoy!

The Best Coconut Cake the Way Grandma Made It is a classic recipe that has been passed down through generations. 

To make this delicious cake, you will need the following ingredients: all-purpose flour, baking powder, baking soda, salt, sugar, eggs, butter, coconut milk, and shredded coconut. 

First, preheat your oven to 350 degrees Fahrenheit. In a large bowl, mix together the flour, baking powder, baking soda, and salt. 

In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 

Gradually add in the dry ingredients, alternating with the coconut milk. Finally, fold in the shredded coconut. Grease a 9-inch round cake pan and pour the batter into the pan. 

Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting. 

To make the frosting, beat together butter, powdered sugar, coconut milk, and shredded coconut until light and fluffy. Spread the frosting over the cooled cake and top with more shredded coconut. Enjoy!

Nutrition Facts (Per Serving)

  • Servings: 8
  • Calories: 441
  • Total Fat: 22.5g
  • Saturated Fat: 19.7g
  • Trans Fat: 0.2g
  • Cholesterol: 67mg
  • Sodium: 241mg
  • Total Carbohydrate: 57.2g
  • Dietary Fiber: 2.1g
  • Sugars: 40.7g
  • Protein: 4.3g

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Special Tips

1. Use fresh ingredients whenever possible for the most flavor.

2. Make sure to grease and flour your cake pans before adding the batter.

3. Beat the egg whites until stiff peaks form for a fluffy cake.

4. Take your time when folding the egg whites into the batter for a light and airy cake.

5. Be sure to let the cake cool completely before frosting for the best results.

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