Old Fashioned Coconut Cake Recipe

19 Responses

  1. Beth says:

    5 stars

    So delicious! We live in Boulder, made this tonight, everyone loved it!
  2. Rob Keller says:

    Wow this cake looks amazing. I love coconut cake…Well I love all cakes, but that’s just me. We live in an RV and don’t have much room for a bunch of baking supplies and our attempts with using the convection oven has been hit or miss. Being just the two of us we’d probably need to figure out a smaller recipe also.  

    I like how you put both the regular and high altitude recipes on your page. Once we get back into our Sticks and Bricks home this will be on our list of cakes to make. 

    • Don Herman says:

      I should look at trying to cut this recipe in half. With baking it’s not as simple as just cutting each ingredient in half, so I’d have to experiment. But it’s a challenge and I like that.

  3. Todd Matthews says:

    This sounds fantastic – and I’ve always been a big fan of coconut flavor as well, but I’ve never tried it as a cake, so that would be a new go around for me. Thanks for providing both high altitude and low altitude ingredients. I live in an odd gray area, where the altitude is roughly 2,00 feet above sea-level but within minutes you can be in a valley, then up another 2,000-plus-foot structure. 

    I don’t know if I missed it but what’s the minimum altitude that one should use the high-altitude ingredients?

    • Don Herman says:

      Normally around 3,000 ft is when you need to start looking at the critical things like baking powder. But at 5,000 ft is when you really must make an adjustment.

  4. sharon says:

    I have been looking for some cake recipes and i came across your post:) i love coconut and this recipe looks ideal, even better as it is old fashioned and they deffo taste the best.
    Do you know roughly how many people this would serve? as we have a family party coming up and i really would like to impress them with this cake.

    • Don Herman says:

      This cake will serve 12, unless someone is just totally starving!  Haha.  It also keeps really well under a simple glass or plastic dome.  Enjoy!

  5. Sarah says:

    Do you use coconut milk from a can or the refrigerated type that people use on cereal?

    • admin says:

      I use coconut milk from a can. It has to have a high enough fat content. The kind I use is about 17% fat. It replaces some of the butter, so you can’t just use the cereal type.

  6. Jennifer says:

    Thank you thank you for the high altitude recipe! After several failures of other recipes, finally a beautiful, delicious cake!

  7. Rab says:

    I love eating coconuts but haven’t tried a coconut cake myself. Valentines day is coming soon and I am planning to at least bake something delicious as my boyfriend loves to eat cakes but he is not a fan of generic cake flavours like chocolate, strawberry and vanilla. I also use coconut milk in most of my savoury dishes and coconut milk made it taste so much better.

    • Don Herman says:

      My friends have made this one numerous times and have specifically come to me to tell me how well it turned out.  I think you’ll really like it.

  8. Eartha says:

    I love coconut cake! I really like this recipe and I’m so glad it doesn’t include the boxed white cake mix which is really sweet. Your cake looks beautiful! I am bookmarking this page. Baking this cake is now on our to-do list. We bake often so I’m looking forward to trying this out. Thanks for the recipe!

  9. jeffrey16201 says:

    Very tasty sounding coconut cake recipe, I will try this recipe myself very soon since it sounds much healthier than what you can buy in any stores.

    I like it is low on sugar, coconut is very healthier for you and this would be a healthy cake to serve for desert and special celebrations.

    • Don Herman says:

      You will not be disappointed, Jeffrey. It turns out perfect every time, moist and full of coconut flavor. My friends DEMAND that I make it when they come to dinner!

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