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Overview of Recipe Content
What it is and where it fits:
A moist, tender coconut-flavored sheet cake with creamy coconut frosting—perfect for family brunches, afternoon tea gatherings, potlucks, and summer celebrations. Think mouth‑watering nostalgia in every bite.
Why you’ll love it:
- Super simple to make (no frills, all warmth!)
- Loaded with coconut aroma and flavor
- Feels effortlessly special, no fancy skills required
- So inviting that everyone asks for seconds
What it tastes like:
Light, buttery crumb with vanilla‑coconut undertones, topped with a rich, sweet coconut frosting that melts into the cake—yum!
Health/seasonal note:
Comforting but not overly heavy. Ideal for spring or tropical‑themed get‑togethers.
Ingredients:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 Tbsp baking powder
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup shredded sweetened coconut
- Pinch of salt
For the frosting:
(You forgot the frosting ingredients—here’s a classic grandma style):
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup whole milk (or coconut milk for extra flavor)
- ½ tsp coconut extract
- 1–2 cups shredded sweetened coconut (for topping)
Tools needed:
- 9×13‑inch cake pan
- Mixing bowls and electric mixer or whisk
- Spatula, measuring cups/spoons
- Cooling rack
Suggested substitutions/additions:
- Use coconut milk instead of whole milk for deeper coconut flavor
- Swap sweetened coconut for unsweetened if you prefer less sugar—toast lightly for texture
- Add a handful of chopped nuts (macadamias or pecans) for crunch
How to Make Grandma’s Coconut Cake
- Preheat and prep: Preheat oven to 350 °F (175 °C). Grease and flour a 9×13 pan.
- Mix the dry stuff: In a bowl, whisk together flour, baking powder, salt, and shredded coconut.
- Cream butter and sugar: In a larger bowl, beat butter and sugar until light and fluffy—about 3–4 minutes. It’s creamy and lovely!
- Add eggs and extracts: Add eggs one at a time. Stir in vanilla and coconut extracts. You’ll smell that perfume instantly.
- Combine wet and dry: Alternately add dry ingredients and milk, mixing gently until just combined. Batter should be smooth and pourable.
- Bake: Pour batter into the pan. Smooth top. Bake 25–30 minutes or until a toothpick comes out clean. The cake should be golden and fragrant. Let it cool completely.
- Make the frosting: Beat butter until creamy. Gradually add powdered sugar, alternating with milk and coconut extract. Aim for spreadable but not runny.
- Frost & top: Spread frosting over cake. Sprinkle shredded coconut on top. Press gently so it sticks well.
As you frost, imagine grandma humming in the kitchen—that’s how warm this cake feels.
What to Serve with Grandma’s Coconut Cake
- Fresh berries or a light fruit salad to cut the sweetness
- A scoop of vanilla ice cream or coconut‑flavored sorbet
- A cup of hot coffee or iced coconut latte for balance
- Toasted coconut flakes sprinkled on top for added crunch and glam
Tips for Making It Perfect
- Room temperature eggs and butter mix more evenly for fluffier texture.
- Measure flour carefully—too much flour makes cake dry.
- Don’t overmix after adding flour—gentle folding keeps it tender.
- Cool completely or frosting may melt—be patient for the best results.
Storage Instructions
- Cover the cake pan loosely with foil or plastic wrap and store at room temperature for up to 2 days.
- For longer life, refrigerate up to 5 days—bring to room temp before serving for best softness.
- You can freeze individual slices (frosted or unfrosted): wrap well, freeze up to 3 months; thaw overnight in fridge.
General Information
This coconut cake is a classic American family dessert rooted in southern baking traditions, often served at holidays, showers, and family gatherings. That nostalgic smell of coconut takes many of us right back to a grandma’s kitchen or sunny backyard parties. It’s simple yet elegant—and always inviting.
Frequently Asked Questions
1. Can I use coconut flour instead?
Not in a 1:1 swap—coconut flour absorbs moisture differently. Stick with all-purpose or try a gluten‑free baking mix plus coconut flour in a carefully tested recipe.
2. Is sweetened or unsweetened coconut better?
Sweetened gives more sugar/depth; unsweetened is less sweet but you can toast it for nutty flavor. Either works depending on your preference.
3. How do I make it dairy‑free?
Use coconut milk for the batter and vegan butter for frosting, or omit dairy entirely with plant-based alternatives.
4. Can I bake this as cupcakes?
Absolutely! Bake at 350 °F for about 18–20 minutes, checking for doneness.
5. Why is the cake so moist?
Between the milk, butter, and coconut extracts—and shredded coconut—it stays tender and flavorful for days.
Conclusion
This Grandma’s Coconut Cake is comfort on a plate—simple, nostalgic, and bursting with coconut flavor. It’s the kind of dessert that brings back memories and makes new ones too. If you enjoy this, you might also like:
Please leave a review or comment—tell me how your cake turned out! Share a photo on Pinterest or tag me on social media at pinterest.com/poulefrecipe/—I’d be honored to repost your creation.
Nutritional Information
Per slice (12 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Carbohydrates | ~45 g |
| Sugar | ~28 g |
| Fat | ~16 g |
| Saturated Fat | ~9 g |
| Protein | ~4 g |
| Fiber | ~1 g |
Interactive Elements
I’d love to hear your feedback! Leave a comment with your tweaks or questions. Don’t forget to share on Pinterest or tag me on social media so I can see your coconut‑lovin’ creations!
Print
Grandma’s Coconut Cake – A Delightful Nostalgic Treat
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A nostalgic, moist coconut cake with creamy coconut frosting—perfect for evoking family memories and sweet Southern-style gatherings.
Ingredients
2 cups all-purpose flour
1½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup shredded sweetened coconut
Pinch of salt
½ cup unsalted butter (for frosting)
3 cups powdered sugar
¼ cup milk or coconut milk
½ teaspoon coconut extract
1–2 cups shredded coconut for topping
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a bowl, whisk together flour, baking powder, salt, and shredded coconut.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in the vanilla and coconut extracts.
6. Alternately add the dry ingredients and milk to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool completely in the pan on a wire rack.
10. For the frosting, beat butter until smooth, then gradually add powdered sugar, milk, and coconut extract until fluffy.
11. Frost the cooled cake and sprinkle the top with shredded coconut.
Notes
Substitute coconut milk for extra coconut flavor.
Toast the shredded coconut before topping for a nutty crunch.
Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
This recipe can be made into cupcakes—bake for 18–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
