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

Favorite Coconut Cake Recipe

Publisher Photo
When I need an impressive dessert for the holidays, this is the recipe I depend on. My guests are glad I do!—Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-3/4 cups cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup milk
  • 4 egg whites
  • FROSTING:
  • 2 cups sugar
  • 3 egg whites
  • 1/2 cup water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups flaked coconut

Nutritional Facts

1 slice equals 437 calories, 15 g fat (11 g saturated fat), 24 mg cholesterol, 348 mg sodium, 71 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  2. In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.
  3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 13-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a heavy saucepan, combine the sugar, egg whites and water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes.
  5. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and over top and sides of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 12 servings.
Originally published as Coconut Cake Supreme in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p62

Nutritional Facts

1 slice equals 437 calories, 15 g fat (11 g saturated fat), 24 mg cholesterol, 348 mg sodium, 71 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Favorite Coconut Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 15, 2013

"I thought the cake was just okay. it crumbled as I cut it. I did add 3/4 of coconut in the batter. I would not make this again ."

MY REVIEW
Reviewed Feb. 27, 2013

"I made a coconut cake like 3 years ago..does anyone know if this cake was in the actual magazine?? I thought I saved it but I can't find it.."

MY REVIEW
Reviewed Jan. 31, 2013

"Seriously, the best coconut cake and one of the best cakes I've ever made. I get requests for it all the time."

MY REVIEW
Reviewed Feb. 3, 2012

"This was the best cake that I have ever eaten!"

MY REVIEW
Reviewed Apr. 23, 2011

"The cake itself was lovely. I had slight difficulty getting the frosting to "thicken", so I added half a container of store-bought coconut frosting. I reveived many compliments with this recipe, it's a keeper."

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