Coconut Cake Recipe
Coconut Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My grandmother and mother usually made this lovely layer cake for holidays and served it with scoops of homemade custard.
Recommended: Top 10 Coconut Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min. + cooling

Ingredients

  • 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
  • FROSTING:
  • 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

Directions

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.
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.
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.
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

Nutritional Facts

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

  • 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
  • FROSTING:
  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoconut Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

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

"cake was not very good"

MY REVIEW
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!"

Loading Image