Old-Fashion 1950's Coconut Layer Cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle coconut flavor, while margarine is often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often cheaper.

fruit jam

🥗Healthier: fruit puree

💰Cheaper: homemade jam

Fruit puree can be a healthier option, and homemade jam can save costs.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is more economical.

Start with 1/2 cup of softened butter in a mixing bowl.

Add 2 and 1/4 cups of sugar to the butter.

Incorporate 2 teaspoons of pure vanilla extract and 1 teaspoon of table salt into the mixture.

Use a hand mixer to mix the ingredients until combined.

Add 6 large eggs one at a time to the mixture, mixing well after each addition.

Beat the mixture for about 2 minutes until it resembles whipped cream and the sugar is dissolved.

Sift 3 cups of all-purpose flour and add 4 tablespoons of baking powder to it.

Gradually add 1/3 of the flour to the mixture, followed by a bit of 1 and 1/2 cups of heavy whipping cream, then another 1/3 of the flour, and the remaining cream, finishing with the last of the flour.

Mix gently with a spatula to avoid developing gluten, which can make the cake tough.

Preheat the oven to 350°F.

Pour the batter into prepared cake pans and bake for 30-35 minutes, checking for doneness with a toothpick or by pressing the center to see if it springs back.

Let the layers cool before icing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens