Best 3 Coconut Cake My Grandmas Recipes

Indulge in the timeless classic of Southern dessert, the Coconut Cake. This iconic cake has been passed down through generations, cherished for its moist and fluffy layers, delicate coconut flavor, and creamy frosting. Our collection of recipes offers a variety of takes on this beloved treat, catering to diverse tastes and preferences.

From the classic Coconut Cake with its traditional 7-minute frosting to the decadent Chocolate Coconut Cake that combines two heavenly flavors, these recipes provide a delightful assortment. For those seeking a gluten-free option, the Gluten-Free Coconut Cake offers a delicious alternative without compromising on taste or texture.

Moreover, the article presents a unique recipe for Coconut Tres Leches Cake, a Latin-inspired twist on the classic, featuring three kinds of milk for an incredibly moist and flavorful cake. And for those who prefer a simpler approach, the Easy Coconut Cake provides a hassle-free option without sacrificing the delicious coconut experience.

Get ready to embark on a culinary journey, creating memories with every bite of these delightful Coconut Cakes. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you towards success, ensuring that your Coconut Cake turns out perfect every time.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMAMA'S COCONUT CAKE WITH NO-FAIL SEVEN-MINUTE FROSTING

Grandmama's Coconut Cake with No-Fail Seven-Minute Frosting image

Grandmama's homemade coconut cake is a from-scratch cake with decadent (and no-fail) 7-minute icing. This is a favorite of our family!

Provided by The SouthernPlate Staff

Categories Dessert

Time 57m

Number Of Ingredients 13

Ingredients

vegetable shortening and flour (for preparing the pans)
1 cup unsalted butter (two sticks, at room temp)
2 cups granulated sugar
5 eggs (large)
1 teaspoon vanilla extract
1 teaspoon coconut flavoring (found near the vanilla extract)
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
No-fail seven-minute frosting
2 cups shredded sweetened coconut (for garnishing cake)

Steps:

Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans or one 9x13-inch cake pan and set aside.
Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-sized bowl, stir together flour, baking soda, baking powder, and salt.
Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, around two to three minutes.
Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes and 30 to 35 minutes for a 9x13 cake.
Cool completely and frost with the no-fail seven-minute frosting. Sprinkle with coconut and press coconut into the cake's sides immediately after frosting.
Keep covered at room temperature for up to two days or in the refrigerator for up to one week.

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE

Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze image

Provided by Trisha Yearwood

Categories dessert

Time 2h50m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 cup (2 sticks) butter, room temperature, plus more for greasing
Flour, for dusting pan
2 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
One 12-ounce box vanilla wafers, finely crushed
One 6-ounce package frozen or fresh grated coconut, thawed
1/2 cup chopped pecans
2 cups sugar
2 tablespoons cornstarch
Pinch of salt
Grated zest of 2 large lemons
1/4 cup fresh lemon juice (about 2 large lemons)
One 6-ounce package frozen or fresh grated coconut, thawed

Steps:

Preheat the oven to 325 degrees F.
For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

GRANDMA'S COCONUT CAKE

Grandma's Coconut Cake image

This is a very good but Elaborate cake. Its time consuming to make but the final rewards are well worth the time spent to make. This was one of my Grandma's cakes. I have only made this cake a few times because its so time consuming and has a lot of details to follow but its DELICIOUS!!! This cake can be made with fresh coconut but I have always used the pkg. kind. The coconut custard link for this cake is : http://www.justapinch.com/recipe/karla-everett/grandmas-coconut-custard/pudding?m=Karla59&p=4&o=n

Provided by Karla Everett @Karla59

Categories Cakes

Number Of Ingredients 11

Ingredients

1 cup(s) milk
3 1/2 ounce(s) flaked coconut or 1-1/3 cup grated fresh coconut
3 cup(s) sifted all purpose flour
1/4 cup(s) cornstarch
2 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 pound(s) (2 sticks ) butter or margerine
1 1/2 cup(s) sugar
4 large eggs
1/4 teaspoon(s) cream of tartar
- coconut custard ( recipe is posted)

Steps:

Grease 2 layer cake pans (each 9x1.5") line bottom with wax paper.
In a small sauce pan over low heat , heat milk for about 5 minutes ; remove from heat ; add coconut and let stand for about 15 minutes. Pour mixture in a strainer over a small bowl , drain well , pressing coconut against the side of strainer with a spoon ; reserving coconut milk.
On wax paper sift together , flour , cornstarch , baking powder and salt ; set aside.
In a large mixing bowl cream butter and sugar ; thoroughly beat in egg yolks , 1 at a time (put egg whites in a medium mixing bowl and set aside ).
Sift flour mixture into creamed mixture in 4 additions , alternately with the coconut milk , ending with the flour mixture and mixing until smooth after each addition.
With clean beaters whip egg whites and cream of tartar , until very stiff straight peaks form when beater is slowly withdrawn.
Gently fold egg whites into batter , blending well.
Turn batter into prepared pans. Bake in preheated 350° oven until cake springs back when lightly touched--30-35 minutes.
Place pans on wire rack to cool for 10 minutes ; with a small spatula loosen edges ; turn out on wire rack ; remove paper ; using another wire rack flip cake over for right side up. Cool Completely.
Cut each layer into 3rds. horizontally (stack layers ) cake will have 6 of them.
Spread 1/4 cup chilled Coconut Custard between each layer ; spread the remaining coconut custard over the sides and on top of the cake.
Sprinkle top with 1/3 cup of toasted coconut , reserved from Coconut Custard recipe ; Cover and store in the refrigerator.
https://www.justapinch.com/recipe/karla-everett/grandmas-coconut-custard/pudding?k=coconut&m=Karla59&p=3&o=r

Tips:

Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
Use fresh ingredients: The fresher your ingredients, the better your cake will taste. This is especially true for the coconut milk and eggs.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

This coconut cake is a delicious and classic dessert that is perfect for any occasion. With its moist and fluffy texture, sweet coconut flavor, and creamy frosting, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this coconut cake a try. You won't be disappointed!