Print Options

Back to Coconut Cake >

Include these items:

Select reviews >

Taste of Home Logo

Coconut Cake

 Coconut Cake
My grandmother and mother usually made this lovely layer cake for holidays and served it with scoops of homemade custard.
12 ServingsPrep: 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 McCormick® Pure Lemon Extract
  • FROSTING:
  • 1-3/4 cups sugar
  • 4 egg whites
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup flaked 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

2 of 2

Coconut Cake (continued)

Directions (continued)

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