Coconut Cake


Thanks to Grandma’s delectable no-fail 7-minute frosting, be ready for an old-fashioned coconut cake recipe unlike any other. Avoid licking the bowl clean!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 5 eggs large
  • 1 tsp vanilla extract
  • 1 tsp coconut flavoring
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 2 cups shredded coconut



  1. the oven to 350 degrees. One cake pan, two round cake pans, or both should be lightly floured and greased.
  2. flour and vegetable shortening
  3. In a large bowl, use an electric mixer on medium speed to combine the butter and sugar until extremely smooth, at least four minutes. Beat in the eggs, vanilla, and coconut flavoring after adding them. Mix the flour, baking soda, baking powder, and salt in a separate medium bowl.
  4. Add the flour mixture and buttermilk to the butter mixture, and beat with an electric mixer at medium speed for two to three minutes, scraping down the sides as necessary.
  5. Batter should be poured into the prepared pans. After baking, a toothpick inserted in the center ought to come out clean. For round cakes, this takes roughly 25–30 minutes, while for a cake, it takes 35–40 minutes.
  6. Use the no-fail seven-minute frosting once the cake has completely cooled. After icing, quickly sprinkle with coconut and push coconut into the sides of the cake.
  7. For up to two days at room temperature or up to a week in the fridge, cover.


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