I have 3 wonderful son-in-laws that all cook, which to me is very rare.  One makes one of the best pound cakes I ever tasted, one is an avid outdoor barbecue cooker and the other is a dessert man. My son-in-law Charlie loves cakes like I haven’t seen before.  You would think he was overweight, well no that would be wrong, he is a model, workout guru and all around great guy with no weight problems at all.

He brought us some cake the other day that really blew me away. I am not a huge coconut cake fan but this one is moist and delicious and we enjoyed every bite.

My former sister-in-law,  use to make another coconut cake recipe that was heavenly.  Her frosting was different than this one but they both were moist and delicious.

I haven’t personally made this cake yet, I don’t have to, I have a generous son-in-law who likes cake!  If you are going to an event and want to bring a cake, try this one. You can make it one layer in a rectangular pan or use 2 layers like this one. Both are delicious.

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Old School Coconut Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 16
Author Charlie Gaddis

Ingredients

  • 3 stks Unsalted Butter Room Temperature
  • 2 cups sugar
  • 5 large eggs room temperature
  • 1&1/2 tsp vanilla
  • 3 cups All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 cup milk
  • 4 oz Sweetened Shredded Coconut

Instructions

  1. Preheat oven to 350 Degrees

  2. Grease or spray 2 (9 inch) round cake pans

  3. Cream butter and sugar on medium-high speed for 3-5 minutes with paddle attachment

  4. Crack eggs in bowl. Add eggs 1 at a time, scraping down the bowl during mixing.

    Add the vanilla and mix well

  5. In separate bowl sift together the flour, baking powder, baking soda and salt. On low speed alternately add flour mixer and milk in 3 parts beginning and ending with dry ingredients. Mix until just combined. Do not overmix

  6. Fold in 4 ounces of coconut with a rubber spatula. Pour into 2 (9) inch prepared pans

  7. Smooth out top with knife. Bake in center of oven for 45-55 minutes, until the tops are browned and cake tester comes out clean.

    Cook for 30 minutes on baking rack.

  1. Frosting

    Combine 1 pound room temperature cream cheese, 2 sticks unsalted butter,  adn 3/4 tsp vanilla. Beat on low until mixed good. Add 1 pound confectioners sugar and mix until smooth (don't whip.

    Frost cake then sprinkle coconut all over and on sides

Nothing better than getting cooking lessons from my son-in-laws.  My daughters picked well!