Coconut Cake Recipe
Coconut Cake Recipe photo by Taste of Home
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Coconut Cake Recipe

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My grandmother and mother usually made this lovely layer cake for holidays and served it with scoops of homemade custard.
TOTAL TIME: Prep: 45 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min. + cooling
MAKES: 12 servings


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 2 eggs
  • 5 egg yolks
  • 3 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-2/3 cups buttermilk
  • 3 teaspoons lemon extract
  • 1-3/4 cups sugar
  • 4 egg whites
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, divided

Nutritional Facts

1 slice: 608 calories, 22g fat (10g saturated fat), 146mg cholesterol, 321mg sodium, 95g carbohydrate (66g sugars, 1g fiber), 8g protein.


  1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and yolks; mix well. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in extract.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30 -35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. In a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
  4. Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting over top and sides of cake; sprinkle remaining coconut over the top. Yield: 12 servings.
Originally published as Coconut Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p159

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martylb User ID: 1456305 103600
Reviewed Jul. 7, 2012

"This cake is light and tasty. Substituted 1 tsp vanilla extract to lighten the lemon flavor. Still very good."

jason81jsn User ID: 6371724 83362
Reviewed Dec. 8, 2011

"cake was not very good"

ranchodeluna User ID: 2485156 133911
Reviewed Jun. 21, 2008

"This is an elegant, delicious and beautiful cake. It was rich in flavor yet light at the same time! Thank you for a wonderful recipe!"

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