You know I’m a person that ALWAYS bakes from scratch and I’ve been on a mission to get everyone around me to bake from scratch. Why? Well, mostly because it’s so EASY!! In an attempt to get people to bake from scratch, I started this series of one-bowl cakes and cupcakes. It’s been going really well so far. Many of you enjoy baking these cakes and love the recipes. So, yay!!

Easy old-fashion coconut cake

Cake

Preheat oven to 320°F / 165°C/ Gas Mark 3. Grease and line one 8-inch round cake pan with parchment paper. You can also use one 6-cup bundt pan instead.Pro tip – Double the recipe to make 2 x 8-inch round cakes. Combine – In the bowl of the stand mixer with the paddle attachment, combine all ingredients until you have a smooth batter without any lumps, but DO NOT OVERMIX.Pro tip – For a one-bowl recipe, always ensure the butter, eggs, and milk are at room temperature. Otherwise, the batter will be lumpy. Pan – Pour batter into your prepared baking pan. Sprinkle some almond flakes on top. Bake in the center of the oven for about 30 to 40 minutes or until the skewer inserted in the center comes out clean. Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate

Coconut Filling (optional)

In a bowl, combine all the ingredients until you have a smooth, lump-free mixture. Once the cake is cooled completely, slice it in half horizontally. Spread the filling in between and dust the top with powdered sugar.

Tips for Success

Use Quality Ingredients: Start with fresh and high-quality ingredients for the best flavor and texture. Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps the batter to mix evenly and results in a lighter cake. Properly Measure Flour: When measuring flour, spoon it into the measuring cup and level it off with a flat edge. Avoid scooping directly from the flour container, as it can lead to inaccurate measurements. Mix Gently: When adding the dry ingredients and coconut milk, mix just until combined. Overmixing can result in a dense cake. Use Fresh Baking Powder: Check the expiration date on your baking powder. Fresh baking powder helps the cake rise properly. Don’t Overbake: Keep a close eye on the cake as it bakes. Overbaking can lead to a dry cake. Use a toothpick or cake tester to check for doneness; it should come out clean or with a few moist crumbs. Cooling Time: Allow the cake to cool in the pan for about 10 minutes before removing it to a wire rack. This helps prevent it from sticking to the pan and falling apart. Frosting: If you choose to frost the cake, ensure it has cooled completely to room temperature before applying the frosting. Otherwise, the frosting can melt or become too runny. Storage: Store the cake in an airtight container at room temperature for up to 3 days. If it’s frosted, you may want to refrigerate it, but bring it to room temperature before serving for the best texture and flavor. Variations: Feel free to customize your cake by adding extras like chopped nuts, chocolate chips, or fruit to the batter for additional flavor and texture. Decorate Creatively: If you want to make the cake more visually appealing, consider garnishing it with extra desiccated coconut, toasted coconut flakes, or fresh fruit.

Creative variations

Pineapple Coconut Cake: Add crushed pineapple to the batter for a tropical flavor. You can also use pineapple juice in the frosting or as a soaking syrup for extra moisture. Try my pina colada cake Mango Coconut Cake: Incorporate fresh or pureed mango into the batter to infuse a delightful mango-coconut flavor. Top with diced mango or a mango glaze. Lemon Coconut Cake: Add lemon zest and juice to the batter for a zesty, citrusy twist. A lemon cream cheese frosting complements it perfectly. Try my coconut sheet cake. Chocolate Coconut Cake: Fold in chocolate chips or chunks into the batter for a delightful chocolate-coconut combination. You can also drizzle a chocolate ganache over the top. Raspberry Coconut Cake: Swirl raspberry jam or fresh raspberries into the batter for a burst of fruity goodness. Raspberry cream cheese frosting pairs well. Almond Joy Inspired Cake: Incorporate chopped almonds and mini chocolate chips into the batter and top the cake with a chocolate ganache, shredded coconut, and whole almonds for an Almond Joy candy bar-inspired treat. Coconut Rum Cake: Add a splash of coconut rum to the batter for a tropical adult twist. You can also create a rum-infused glaze to drizzle over the cooled cake. Try my hummingbird cake. Coconut Tres Leches Cake: Make a tres leches (three milks) version by soaking the cake with a mixture of sweetened, condensed, evaporated, and coconut milk. Top with whipped cream and toasted coconut. Coconut and Matcha Green Tea Cake: Add matcha green tea powder to the batter for a unique flavor and a lovely green color. Consider pairing it with a white chocolate or cream cheese frosting. Coconut and Lavender Cake: Infuse the cake with dried culinary lavender for a subtle floral note. Use a lavender-infused frosting for an elegant touch. Coconut and Citrus Drizzle Cake: After baking, poke holes in the cake and drizzle it with a mixture of citrus juice (such as orange or grapefruit) and powdered sugar for added moisture and tang. Coconut Carrot Cake: Incorporate grated carrots into the batter for a moist and flavorful coconut carrot cake. Cream cheese frosting with a hint of coconut works well as a topping. Try my carrot cake.

This is our family’s favorite!! No frosting – just a cup of tea.

It tastes delicious on its own. Oh, try it while it’s still warm!!! HEAVEN! Unless I’m baking for my customers, I do not frost cakes for our home. My kids will eat just simple fresh cake with no frosting at all. So, I just sprinkle some shredded coconut flakes on the top. You can layer it with coconut cream filling and frost it with coconut buttercream to make a very indulgent dessert. (I’ve given both recipes below) You can even cover it with fondant to make a celebration cake for a birthday or anniversary. Having said that, I have a layer coconut cake recipe that I use for my cake orders. I bake it in separate layers, so I do not have to torte the cake.

Creative ways to serve coconut cake

Individual Coconut Cake Jars: Layer slices or cubes of coconut cake with coconut cream or custard in small, clear glass jars. Top each jar with whipped cream, toasted coconut flakes, and a fresh berry or tropical fruit garnish. Serve with long spoons for a fun and elegant dessert presentation. Coconut Cake Trifle: Create a stunning trifle by layering cubes of coconut cake with layers of coconut pudding, whipped cream, and tropical fruit like diced pineapple and kiwi. Garnish the top with toasted coconut and mint leaves for a refreshing and visually appealing dessert. Coconut Cake Ice Cream Sandwiches: Slice your coconut cake into small, round discs, and use them as the “bread” for ice cream sandwiches. Add a scoop of coconut or tropical fruit-flavored ice cream between two cake slices and roll the sides in shredded coconut or crushed nuts for extra texture. Coconut Cake Parfaits: Layer crumbled coconut cake with coconut-flavored yogurt or coconut milk panna cotta in tall glasses or dessert cups. Add a drizzle of honey, a sprinkle of granola, and a few fresh berries on top for a parfait-style dessert. Coconut Cake Milkshake: Blend slices of coconut cake with vanilla ice cream, coconut milk, and a dash of rum (optional) to create a creamy coconut cake milkshake. Garnish with whipped cream and a sprinkle of toasted coconut for a decadent dessert drink.

	Thank you for sharing - Save for later	

Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 28Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 38Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 54Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 23Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 38Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 59Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 85Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 82Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 99Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 86Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 68Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 76Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 72Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 27Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 21Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 78Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 99Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 22Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 83Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 89Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 94Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 87Old Fashion Coconut Cake Recipe  Desiccated Coconut  - 84