Cathy's Version of Brooklyn Diner Coconut Cake Recipe - Allrecipes.com
Cathy's Version of Brooklyn Diner Coconut Cake Recipe
  • READY IN ABOUT hrs

Cathy's Version of Brooklyn Diner Coconut Cake

Recipe by  

"Wonderful moist white or coconut cake! Fill with coconut filling, frost with 7-minute icing, and sprinkle coconut all over the cake."

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Ingredients Edit and Save

Original recipe makes 3 9-inch cake layers Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
  2. In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
  3. Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2011

The cake is delicious! I added 1 cup of fresh grated coconut to the prepared batter. The cake was even better the second day. I used the Coconut Cream Cheese Frosting from this website. The frosting was loose and made a mess out of the cake...but it was tasty!

 
Most Helpful Critical Review
Feb 13, 2012

Pretty sure the author meant to beat the sugar with the butter until fluffy...

 
Mar 16, 2012

This cake is wonderful. I'm surprised it doesn't have more reviews. Very easy to make and turns out very moist and delicious. I used 2 tsp. of vanilla, no almond extract, and added a cup of sweetened coconut flakes to the batter. Also, I used three 8" pans which made a taller cake. Frosted it with the buttercream frosting from this site and sprinkled more coconut on top. It looked magnificent, very impressive. No one would ever guess how easy it was to make. I'll definitely be making this again.

 
Sep 29, 2011

I love anything with coconut so this recipe was perfect! The cake turned out moist, fluffy and flavourful. The only thing I would change would be to add grated coconut in the cake. I followed the recipe except I had to substitute margarine for the butter because I didn't have any. I didn't add filling and iced it with white icing. Delicious!

 
Nov 11, 2013

Ingredients does list the sugar however Directions does not say to beat SUGAR with butter until fluffy. I almost missed adding it to the batter. Other than that, this was a very easy cake to put together. I opted to bake in a 9X13 baking pan @ 350*. I added 1 teaspoon of coconut extract to the batter as well as the vanilla & almond extract called for in recipe. I frosted with cream cheese frosting that I added some coconut extract, shredded coconut and a little of the leftover coconut milk. Yum!!!!! Just don't forget to add the sugar.

 
Mar 29, 2014

Hello from Russia!This cake disappeared immidiately right after being cooked with the help of my whole family of four! Fabulous!

 

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Nutrition

  • Calories
  • 687 kcal
  • 34%
  • Carbohydrates
  • 93.4 g
  • 30%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 501 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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