Old Fashioned Coconut Cake Recipe
“Airy, delicious, and indulgent orange-coconut cake! A cake with a nostalgic taste that will put a smile on your face!”
Ronit Peretz
Original Recipe Author
A hint of orange mixed with a smidge of coconut, and you’ve got yourself a plateful of nostalgia with almost zero effort!
This simple old-fashioned coconut cake recipe will be your go-to when looking for something delicious and indulgent but simple.
Why this Old Fashioned Coconut Cake is A MUST-try:
Frequently Asked Questions:
Old Fashioned Coconut Cake
Can I lower the amount of sugar?
Yes, there’s no reason why you can’t.
The cake came out too dense. Where was I wrong?
Here are some tips that might help you avoid this again:
- Ensure the bowl is clean and dry.
- Use the right amount of flour.
- Beat the eggs with the sugar until the batter turns white, and its texture becomes flexible, then add the rest of the ingredients.
Can I use baking powder instead of using self-rising flour?
Yes, put 2¼ teaspoons (10 g) of baking powder.
Do I have to first prepare the instant pudding, or should I simply pour the mix straight from its package into the batter?
Straight from the package into the mixer bowl!
When do I pour the syrup?
When the cake is hot, pour the syrup over it. The syrup should be lukewarm.
Featured Review
“I’ve been making this cake already for a long time
but ever since this recipe was uploaded, I dragged a few friends along and they can’t stop making it.
This cake is perfect!”
Hen Cohen
Old Fashioned Coconut Cake Recipe
Equipment
Ingredients
Cake:
- 1 cup oil
- 4 eggs (unseparated (at room temperature))
- 3 oz. vanilla instant pudding mix (80 g)
- ½ cup shredded coconut
- 1½ cups self-rising flour
- ¾ cup sugar
- 1 cup freshly squeezed orange juice
Syrup:
- ½ cup sugar
- ½ cup water
- 1 teaspoon honey
Instructions
Cake:
- Beat the eggs together with the sugar.
- Add the rest of the ingredients and mix well.
- Bake in a preheated oven at 340°F (170°C) for about 30 minutes.
Syrup:
- Boil water with sugar in a small pot.
- Lower the heat and add honey.
- While the cake is still hot, drizzle the syrup.
Tips
- To garnish, sprinkle shredded coconut on top.
- To check if the cake is ready, poke it in the center with a toothpick. If it comes out clean, you’re good to go!
- You can neither skip the shredded coconut (in the batter) nor the eggs—it’s the essence of the coconut cake!
your time to shine:
Want a chance to feature on our site? comment down below or send us your pictures @sharethecook
“An amazingly scrumptious cake and very easy to make!”
Rinat Erik
Fan
“An easy recipe for an absolutely delicious cake… Thank you so much for this recipe!”
Hen Cohen
Fan
“A perfect cake that is always a winner! Moist and melts in your mouth.”
Natalie
Fan
Oh, and we almost forgot!
This Old Fashioned Coconut Cake Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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