Favorite Coconut Cake Recipe

4 7 5
Favorite Coconut Cake Recipe
Favorite Coconut Cake Recipe photo by Taste of Home
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Favorite Coconut Cake Recipe

Read Reviews
4 7 5
Publisher Photo
When I need an impressive dessert for a special occasion, this is the recipe I depend on. My guests are glad I do! —Edna Hoffman, Hebron, Indiana
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + cooling

Ingredients

  • 4 large egg whites
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2-3/4 cups cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup whole milk
  • FROSTING:
  • 5 large egg whites
  • 1-2/3 cups sugar
  • 1 tablespoon water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups unsweetened coconut flakes
  • Colored sprinkles, optional

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper. Preheat oven to 350°.
Cream butter and 1 cup sugar until light and fluffy; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk.
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large heatproof bowl, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes.
Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator. Yield: 16 servings.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Coconut Cake Supreme in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p62

Nutritional Facts

1 slice: 400 calories, 16g fat (11g saturated fat), 24mg cholesterol, 341mg sodium, 62g carbohydrate (41g sugars, 2g fiber), 5g protein.

  • 4 large egg whites
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2-3/4 cups cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup whole milk
  • FROSTING:
  • 5 large egg whites
  • 1-2/3 cups sugar
  • 1 tablespoon water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups unsweetened coconut flakes
  • Colored sprinkles, optional
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper. Preheat oven to 350°.
  2. Cream butter and 1 cup sugar until light and fluffy; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk.
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
  4. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  5. For frosting, in a large heatproof bowl, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes.
  6. Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator. Yield: 16 servings.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Coconut Cake Supreme in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p62

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Reviews forFavorite Coconut Cake

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manga User ID: 4211076 110443
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
silly girl User ID: 5270321 99378
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
Griahne User ID: 5947499 158592
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
Yoder6 User ID: 6090364 174720
Reviewed Feb. 3, 2012

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

MY REVIEW
IzzyM User ID: 5936373 138066
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."

MY REVIEW
kathykjk User ID: 458160 174719
Reviewed Apr. 3, 2011

"Coconut cake should have something coconut IN the cake! I substituted coconut milk for the milk. Wonderful!"

MY REVIEW
shellwiz User ID: 3595390 80687
Reviewed Apr. 2, 2011

"Heavenly! The best cake I've ever made."

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