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Old fashioned recipe from my great-grandmother to my grandmother to me to you! The elegance and decadence invoke warm memories of family gatherings, special celebrations, and Sunday lunches when special company was coming. Make someone feel loved and special by whipping up this old-fashioned layered coconut cake just because!

Old-Fashioned Layered Coconut Cake

butter (softened)

sugar

baking powder

salt

vanilla

eggs

all-purpose flour

milk

Tablespoons light corn syrup

water

coconut

Line three 8&quot; cake pans with parchment paper. OR lightly oil and flour the bottom and sides of your cake pans.

Preheat oven to 350 degrees F.

Combine flour, salt, and baking powder in a medium-size bowl and set aside.

Using your mixer, cream the butter.

Add sugar and mix well.

Add the eggs one at a time and combine well after each addition.

Alternate adding the flour mixture and milk to the mixing bowl until both are completely incorporated.

Add vanilla and beat on medium speed for 2 minutes.

Evenly divide the batter between the prepared cake pans and bake for 20-25 minutes, until cake springs back when lightly touched in the middle and the cake is golden.

Cool cakes in the pans for 5 minutes on a cooling rack.

Then remove the cakes from the pans and allow to cool on rack until completely cooled.

For the Cake

Combine sugar, corn syrup, and water in a heavy saucepan.

Cover and bring to a rolling boil over medium heat.

Remove the lid and continue boiling for 6 - 10 minutes. Do not stir.

Check the mixture using a 1 cup glass measuring cup filled with cold water sitting on the counter next to the pot.

At the 6 minute mark, drop a small amount of the syrup into the cold water. If a firm ball forms, it&#039;s ready.

If a firm ball forms, it&#039;s ready. If it drops flat or drizzles to the bottom of the cup, cook for 30 seconds more and check again.

If you have a candy thermometer, you want the temperature to be 245 degrees F.

While the mixture is boiling, use the whisk attachment of your mixer to beat the egg whites on high until stiff peaks form.

Once your syrup is ready, turn your mixer on medium speed and slowly (SLOWLY) stream the hot mixture into the egg whites.

When all of the syrup is incorporated into the egg whites, add the vanilla.

Beat on high speed for about 10 minutes or until stiff peaks form.

Spread a little of the fluffy white frosting on top of the bottom layer and sprinkle with coconut.

Add the second layer and spread frosting on top of it and sprinkle with coconut.

Add your third layer and spread the remaining frosting over the top and sides of the cake and add coconut.

Gently press the coconut into the frosting

Now, lick the bowl! Your cake is ready to serve.

Instructions for the Frosting

Once you’ve made this old fashioned chocolate pie recipe, there’ll be no going back! Sometimes you’ll make it just for yourself! It’s old-fashioned, velvety smooth, and decadently delicious.

Old Fashioned Chocolate Pie Recipe

Tbs all-purpose flour

Tbs cocoa powder

oz heavy whipping cream

oz milk

Tbs unsalted butter

Vanilla flavoring

TBS fine grain sugar

Cup Heavy Whipping Cream

TBS Fine grain sugar

Vanilla

Mix the dry ingredients in a small bowl.

Separate three eggs and put the egg yolks in a medium saucepan. If you want to make meringue for your pie instead of whipped cream, put the egg whites in the mixing bowl you’ll use to make your meringue.

Whisk the egg yolks together in the saucepan, then add the liquid ingredients to the saucepan.

Whisk these ingredients together well. 

Cook over medium heat while using a long-handled wooden spoon to stir constantly until begins to boil.

Once the mixture reaches a low boil, add the dry ingredients to the pot. I whisk them to mix well and then go back to stirring with the wooden spoon.

Add the butter and continue to stir continuously.

Cook for 5 minutes or until desired thickness is reached. It needs to be thick like pudding.

When the filling is thickened, remove from heat and add 2-3 teaspoons of vanilla (I use 3 because we like vanilla)

Pour the filling into your prepared pie crust.If you are going to top with meringue, do that now.Once the meringue is cooked, let the pie cool on a cooling rack until the pie plate is not hot to the touch.

Refrigerate for at least one hour before serving.

If you are going to top with whipped cream:Cover with parchment paper or plastic wrap to prevent a skin from forming on top of the pie while cooling.Let the pie cool on a cooling rack until the pie plate is not hot to the touch.  Refrigerate for at least one hour before serving

Whip the three egg whites on high-speed of an electric mixer using your whisk attachment until fluffy.

Reduce speed to low and slowly add the sugar one tablespoon at a time until all 3 Tablespoons are added.

Beat on low until the sugar is fully incorporated into the eggs (the graininess will be gone).

Return mixer to highest speed and continue beating until stiff peaks form.

Spread the meringue over the freshly cooked pie and brown under your broiler. Remember to watch it carefully, meringue will brown and burn before you know it.

Instructions To Make Meringue

Put 1 cup heavy whipping cream into a chilled bowl.

Using the whisk attachment, whip at the highest speed of your electric mixer until the cream begins to stiffen.

Gradually add 3 Tablespoons granulated or powdered sugar one tablespoon at a time. Continue beating until stiff peaks form.

Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight fitting lid.

You can make the whipped cream any flavor you like. For chocolate pie, we like vanilla flavoring. To flavor, just add 1 teaspoon flavoring to heavy whipping cream, after you’ve added the sugar, and beat as directed above.

Instructions To Make Sweetened Whipped Cream                                        Yields 2 1/3 cups whipped cream

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Old-Fashioned Layered Coconut Cake

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