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"This is a light and beautiful cake." — Carol
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3/4 cup shortening
3/4 teaspoon salt
1 1/2 cups white sugar
2 cups milk
3 eggs
1 teaspoon vanilla extract
3 cups sifted all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon almond extract
1 cup flaked coconut
1/3 cup corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup white sugar
Great cake! Made it for a 50th anniversary party and the wife-a real coconut lover-said it was the best cake she had tasted. She shared it with another friend and she wants the recipe too. I did replace the almond extract with vanilla only because I didn't have any and it tasted great. Great looking too!
This cake did not turn out well for me. The almond extract far overpowered the coconut taste I was looking forward to. Probably wouldn't make it again.
16 Ratings
I thought your recipe was delicous.That was my first time I eva made a cake from scratch.everyone that I let taste it loved it.I'am a box cake maker but from know on I will stay with home made.Thank you boopbee.
Wow! This really is a "light and beautiful cake", just as it says! I made this cake for my sister's birthday, and she loved it - and I'm the queen bee at work today, seeing as how I brought left-overs in for all...
I'm not a huge coconut fan; I made this for the cute factor! It turned out pretty cake-y, but my guests ate it up anyway. They all said a glass of milk was a must to go along with it. I gave it 4 stars because it is SO cute for the Easter holiday or any spring time occasion and it is creative yet simple to make.
I tried to make this twice, and both times it fell apart on me. The almond took away from the rest of the flavors and I felt it was extremely crumbly.
this was such a delicious cake. It was so light and tasty!! everybody in my house loved it!
Good~~~my 8yo loved this cake. He helped me decorate it. We used AR decorating suggestions and made a 'bunny cake'. We decorated with candy sprinkles instead of the coconut. Thanks for the Easter memories!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Layer Cake
Serving Size: 1/24 of a recipe Servings Per Recipe: 24 Amount Per Serving Calories: 233 Calories from Fat: 76
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