1950 Old Fashioned Coconut Cake

Nostalgic 1950’s Old Fashioned Coconut Cake Recipe

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Step back in time with a slice of nostalgia with this irresistible 1950 Old Fashioned Coconut Cake. This vintage recipe captures the essence of the 1950s, bringing back memories of homes filled with the aroma of freshly baked cakes.

Imagine moist and fluffy layers of homemade cake, delicately infused with the rich flavors of coconut. Each bite is a delightful explosion of sweetness and texture, reminiscent of simpler times. This old fashioned coconut cake has stood the test of time, passed down through generations and cherished by families.

The secret lies in the meticulous preparation and execution. The cake is lovingly made from scratch, ensuring every ingredient is carefully measured and blended for optimal taste and texture. The frosting, a no-fail seven-minute masterpiece, adds a touch of elegance to this already enchanting creation. And the finishing touch of shredded coconut sprinkled atop the frosting adds a beautiful visual appeal.

Bring the past to the present with this timeless recipe. The soft and fluffy cake layers, infused with the delectable coconut essence, will transport you to a bygone era. Each bite is a journey through time, evoking memories of family gatherings, holiday celebrations, and joyous occasions.

Join us on this culinary trip down memory lane with our step-by-step guide to creating this wonderfully nostalgic old fashioned coconut cake. From gathering the ingredients to putting it all together, we’ll take you through this sweet journey that will leave your taste buds singing and your heart longing for more.

So, grab your apron and let’s embark on a memorable baking adventure. Discover the beauty of this old fashioned coconut cake recipe and create new memories that will last a lifetime.

Ingredients and Preparation

Making an old fashioned coconut cake is great fun. It brings together top-quality ingredients for the best taste and texture. Here’s what you’ll need:

1. Unsalted butter

2. Sugar

3. Eggs

4. Vanilla extract

5. Coconut flavoring

6. Flour

7. Baking soda

8. Baking powder

9. Salt

10. Buttermilk

First, beat the unsalted butter and sugar together until they’re fluffy. This makes the cake moist and soft. Then, add the eggs one by one. This makes the cake velvety and delicious.

Add vanilla extract and coconut flavoring for the classic taste of the 1950s. It makes the cake rich and nostalgic.

Mix the dry ingredients in a separate bowl: flour, baking soda, baking powder, and salt. Adding buttermilk and the dry mix to the butter makes a smooth batter.

Put the batter in prepared cake pans. Grease them and line with parchment paper. After baking, let the cake cool.

Then, top it with the seven-minute frosting. This coconut-flavored frosting is light and sweet. It’s the perfect finish for your vintage dessert.

Frosting and Garnishing

Time to frost and garnish your old fashioned coconut cake. After it’s cooled, use a seven-minute frosting recipe. It’s easy and perfect for enhancing the cake’s taste.

In a saucepan, mix coconut milk and flour. Cook on medium until thick and smooth, stirring to avoid lumps. Let it cool.

Cream butter and sugar in a bowl. This makes your frosting smooth. Add the cooled flour mix gradually and beat until creamy.

Now, frost your cake. Lay the first cake layer down. Spread frosting on it. Keep adding layers and frosting between each one.

After frosting, sprinkle shredded sweetened coconut on top. Gently press it in. The coconut makes the cake taste even better.

Now your cake is ready. It’s frosted and garnished, perfect for any occasion. Enjoy a slice of this delightful treat.

Let’s move on. The final section will sum up the recipe and offer some thoughts on this classic dessert.

Garnishing a coconut cake


The Nostalgic 1950’s Old Fashioned Coconut Cake recipe brings a piece of the past to your kitchen. It offers a blend of moist, fluffy cake layers and rich coconut taste, making it a favorite. The seven-minute frosting is both elegant and simple to prepare.

It’s ideal for celebrations or when you want a sweet reminder of old times. Every bite promises pleasure.

Remember to keep any extra cake well wrapped to preserve its freshness. It will last up to a week stored correctly. Or, freeze slices for up to three months for later enjoyment.

This coconut cake lets you experience the 1950s kitchen charm. It’s a classic that’s loved by many for years. Share it with your loved ones and make new cherished moments.


Can I use salted butter instead of unsalted butter?

It’s usually best to pick unsalted butter for baking, but salted butter works, too. Just use less salt in the recipe. This makes up for the salt in the butter.

Can I substitute coconut milk for buttermilk?

Yes, coconut milk is a good buttermilk substitute in this cake recipe. It will give the cake a faint coconut taste.

How long does the cake need to cool before frosting?

The cake must be fully cooled before adding frosting. This can take 1 to 2 hours. The time depends on how hot your kitchen is.

Can I use a different frosting for this cake?

Seven-minute frosting pairs nicely with this coconut cake. But, you can choose other frostings like cream cheese or buttercream if you like them more.

Can I make this cake in advance?

Making the cake a day ahead is totally fine. Keep it in a sealed container either at room temperature or in the fridge. Only add the frosting and coconut shreds just before serving.

How should I store leftovers?

For keeping leftovers, an airtight container is the way to go. Room temperature or the fridge are both good for up to a week. If you freeze it, individual slices can last for three months.

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