1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Coconut Cake

User Rating 4 Star Rating (5 Reviews)

By

Coconut Cake

Coconut Cake

Photo: Diana Rattray
A coconut cake recipe with coconut frosting.

Ingredients:

  • 3 cups sifted cake flour (sift before measuring)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 1 pound powdered sugar
  • 4 egg yolks, well beaten
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 cup shredded coconut
  • 4 egg whites, well beaten
  • .
  • Frosting:
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 3 tablespoons water
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1 cups grated coconut

Preparation:

Cake:
Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers.

Frosting:
Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.


Coconut Caramel Cake
Southern Coconut Cake
Coconut Cake with Coconut Topping
Ambrosia Cake
Fresh Coconut Cake
White Coconut Cake


 

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious, Member AngelcookWA

This was a time consuming recipe with all of the sifting and separating and beating. The 1 pound powdered sugar was a bit of a mystery to figure out the quantity. I found that it measured 4-3/4 cups after sifting. I added 1 tsp almond extract and 1 tsp lemon juice to the recipe and baked it in 3 - 9"" layer pans. It worked out perfect. I iced between the layers and the top with Naomi Judd's coconut cake icing which is 2 c. sour cream, 7 oz. flaked sweetened coconut, 1 1/4 c. sugar and I added almond flavoring. Stir these together the day before and cover and refrigerate over night before using, then refrigerate after icing. The cake was so light and scrumptious and not too sweet. Everyone loved it.

2 out of 3 people found this helpful.

See all 5 reviews

©2014 About.com. All rights reserved.