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–+ servings

Granny’s Famous Coconut Cake

A tender, old-fashioned layer cake flavored with vanilla, coconut extract, and buttermilk, then covered with glossy seven-minute-style frosting and plenty of shredded coconut. It is a classic celebration dessert with a light crumb and nostalgic homemade appeal.
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Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Celebration Cake, Coconut Cake, Dessert, Layer Cake, Southern-Inspired
Cuisine American
Servings 14 slices
Calories 520 kcal

Ingredients
  

  • 2 3/4 cups cake flour sifted
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 cup butter softened
  • 2 cups granulated sugar for the cake
  • 5 large eggs
  • 1/2 tsp coconut extract
  • 1 tsp vanilla extract for the cake
  • 1 cup buttermilk
  • 2 cups granulated sugar for the frosting
  • 2 large egg whites
  • 1 tsp cream of tartar
  • 6 tbsp water
  • 1/2 tsp salt for the frosting
  • 1 tsp vanilla extract for the frosting
  • 3 cups shredded coconut or as needed for coating

Instructions
 

  • Preheat the oven to 350°F. Grease and flour three or four 8-inch round cake pans.
  • Sift together the cake flour, baking powder, and salt. Set aside.
  • In a large bowl, beat the softened butter and granulated sugar until very light and smooth.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the coconut extract and vanilla extract.
  • Add the flour mixture in several additions, alternating with the buttermilk. Begin and end with the flour mixture and mix only until combined.
  • Divide the batter evenly among the prepared pans.
  • Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
  • Cool the cakes in the pans briefly, then transfer them to wire racks and cool completely.
  • Combine the sugar, egg whites, cream of tartar, water, and salt in the top of a double boiler set over gently simmering water.
  • Beat the mixture with a hand mixer over the heat for about 3 minutes, until glossy, thickened, and able to hold soft peaks.
  • Remove the frosting from the heat and beat in the vanilla extract.
  • Working promptly, stack the cooled cake layers with frosting between each one.
  • Frost the top and sides of the cake, then press shredded coconut generously over the surface.
  • Let the frosting set before slicing and serving.

Notes

Use four pans for thinner layers or three for thicker ones. Apply the frosting promptly because it firms as it cools.

Nutrition

Calories: 520kcal
Keyword buttermilk cake, coconut cake, Family Recipe, old-fashioned cake, seven-minute frosting
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