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Fresh Coconut Cake, 2 Layer

User Rating 3.5 Star Rating (2 Reviews)


Fresh Coconut Cake
Lisa Romerein/Photodisc/Getty Images
This fresh coconut cake is made in two layers with a fresh coconut topping and coconut milk in the batter. The frosting is an easy one, made with whipped cream.

Cook Time: 25 minutes

Total Time: 25 minutes


  • 2/3 cup butter
  • 1 cup sugar
  • 4 eggs, separated
  • 2 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 cup grated coconut
  • Topping
  • 1 cup heavy cream, whipped
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1 coconut, shredded or grated


In a mixing bowl, cream butter until fluffy. Add 1/2 cup sugar, beating until light and fluffy. Add egg yolks, beating well. Add sifted dry ingredients alternately with the coconut milk. Stir in vanilla and coconut. Beat the egg whites with remaining 1/2 cup sugar until soft peaks are formed; fold into the cake batter. Pour batter into two greased and floured 8-inch layer cake pans and bake at 375° for about 25 minutes. Remove fresh coconut cake to wire racks to cool.

In a bowl, beat heavy cream with the 1 tablespoon of sugar until thick. Add 1/2 teaspoon vanilla Spread between layers and over top and sides of cake. Sprinkle cake with fresh coconut.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
Tasty, but...., Member kjanbo

I used this recipe for cupcakes for Easter, and found them to be very dry. Tested at 15 minutes and they were not quite done, so gave it an extra 5. Maybe should have given them an extra 2 minutes? They tasted nice, but far too dry. Think I will try a different recipe next time.

1 out of 2 people found this helpful.

See all 2 reviews

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