Name: Old Fashioned Coconut Cake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 200 g butter (, at room temperature); 200 g caster sugar; 5 large eggs; 1 tsp vanilla extract; 1/3 cup coconut milk; 1/2 tsp vinegar; 300 g self raising flour; 2 tbsp cornstarch; 3/4 cup desiccated coconut; 2 tbsp strawberry jam

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Old fashioned coconut cake is a delicious classic dessert that’s soft, moist, and bursting with coconut flavor; super simple and timeless!

Old Fashioned Coconut Cake

I absolutely love this easy, old fashioned cake recipe! It’s soft, fluffy, and perfectly sweet; simple yet so satisfying. The texture and flavor are truly amazing, and the best part is that it doesn’t need any frosting just a simple sprinkle of coconut.

Make this quick and easy coconut cake recipe to serve as an afternoon snack or dessert with a cup of coffee. Children can also enjoy this cake for breakfast or as an after-school treat!

You'll Need

Complete information on ingredients and quantities is in the recipe card at the end of the post.

Butter. I use unsalted butter at room temperature. The butter contributes to the creation of a fluffy and soft texture for this cake batter.

Sugar. I use caster sugar. However, granulated sugar works fine too.

Self-raising Flour. It is the most convenient flour to use in this recipe as it will allow you to no longer use raising agents like baking soda or baking powder.

Tip: You may use all-purpose flour if the self-raising flour is unavailable. However, you have to add a teaspoon of baking powder as well.

Cornstarch: For a better cake texture.

Eggs. I use 5 large eggs.

Coconut Milk: Since this is a coconut cake, why not use coconut milk? It adds extra richness and enhances the coconut flavor beautifully. If you don't have coconut milk, use whole milk instead.

Vinegar: It enhances the cake texture.

Vanilla Extract. To add flavor.

Desiccated Coconut. For the cake batter and the topping.

Jam. I use strawberry jam, but you can use your favorite flavor, such as Blueberry, blackberry, and raspberry jam.

Tip: I highly recommend using jam with a thick consistency to prevent it from seeping out.

Step By Step Instructions

cream butter and sugar, add egg and vanilla flowed by dry ingredients.

One: Preheat the oven to 170°C/ 340°F and line a 20x20 cm tin with parchment paper.

Two: In a mixing bowl, cream the butter and sugar until creamy.

Three: Add the eggs one by one and vanilla, then add in the milk and vinegar.

Four: Fold in the flour, cornstarch and 2 tablespoons of coconut until combined.

scoop the batter into the baking pan and bake.

Five: Pour the mixture into the baking pan and bake for 25-30 minutes. Leave the cake to cool completely.

Tip: Make sure that the cake has been cooled completely before adding the strawberry jam and coconut. The strawberry jam will soften the cake into a gooey texture if it's still hot when topped with the jam.

Six: Now, spread the jam evenly on top of the cake and then sprinkle the remaining coconut on top.

Top Tips!

Use room temperature ingredients: Bring your butter, eggs, and coconut milk to room temperature before mixing.
Don’t overmix the batter: Once you add the flour, mix only until combined.
To freeze the cake, wrap it in parchment paper and freeze for up to a month.