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Favorite Coconut Cake

 Favorite Coconut Cake
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
12-16 ServingsPrep: 45 min. Bake: 15 min. + cooling

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

Directions

  • 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.
  • 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.

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Favorite Coconut Cake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.