• prep: 45 min
• cook: 40 min
• total: 1 hr 25 min

servings:

With cream of coconut, coconut milk, and a generous amount of shredded coconut in both the frosting and filling, this classic Southern-style layer cake is truly a coconut lover’s dream. Our thanks to bakery owner and author Cheryl Day for sharing this special recipe from her cookbook Cheryl Day's Treasury of Southern Baking with us. The Old-Fashioned Coconut Cake was one of our Bake of the Week recipes for February 2022.

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cardamom
• 1/2 teaspoon salt
• 3/4 cup (213g) cream of coconut (e.g. Coco Lopez brand)
• 1/4 cup (57g) water
• 2 teaspoons vanilla extract
• 24 tablespoons (339g) unsalted butter at room temperature
• 2 cups (396g) granulated sugar
• 6 large eggs at room temperature
• 1/4 cup (60g) coconut milk
• 16 tablespoons (226g) unsalted butter at room temperature
• 5 1/2 to 6 cups (622g to 678g) confectioners' sugar
• 1/16 teaspoon salt
• 1/2 cup (120g) coconut milk
• 2 cups (170g) shredded coconut sweetened
• 1/2 cup (113g) heavy cream
• 1/2 cup (120g) frosting (from above)

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