Coconut Cake II

Coconut Cake II

33

"Our favorite--everyone wants this for their birthday cake! It is especially delicious with the White Frosting recipe, below."
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Ingredients

3 h servings 627 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 627 kcal
  • 31%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 78.5g
  • 25%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or one 9x13-inch pan.
  2. Beat 2 cups sugar and shortening with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Mix in the vanilla.
  3. Place coconut in a food processor and pulse until finely chopped. Whisk coconut together with flour and baking powder; set aside. In a separate bowl, beat the egg whites until medium-stiff peaks form.
  4. Pour the flour mixture into the batter alternately with the milk, mixing until just incorporated. Using a whisk or rubber spatula, gently fold 1/3 of the egg white mixture into the batter to lighten. Fold in remaining egg whites. Pour batter into prepared pans.
  5. Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 30 minutes for layers or 40 minutes for a 9x13-inch pan. Let cakes cool completely on wire racks.
  6. To Make White Frosting: shake 6 tablespoons flour and 1 cup milk in a jar. Transfer to a saucepan. Cook mixture over medium heat, stirring constantly, until mixture has thickened, about 15 minutes. Remove from heat and allow to cool.
  7. Beat 1 cup sugar, butter, and 1/2 cup shortening with an electric mixer until smooth and fluffy. Add cooled milk mixture and beat well; stir in 1 teaspoon vanilla.

Reviews

33
  1. 39 Ratings

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Most helpful positive review

Very rich and yummy. It definitely needs some salt--I added 1/2 tsp. to the flour mixture. I also made it with canned coconut milk for extra flavor. Coconut milk for the frosting too: add enoug...

Most helpful critical review

I was really excited to try this cake for my husbands birthday, because him and his family really loves coconut, and with all the great reviews, I thought it was a winner. Well, I was so disapp...

I was really excited to try this cake for my husbands birthday, because him and his family really loves coconut, and with all the great reviews, I thought it was a winner. Well, I was so disapp...

This cake is very good after some changes. My first cake was stodgy and lacked salt. I made it again, this time using coconut milk (thanks to another reviewer's suggestion)in place of milk. I ...

Very rich and yummy. It definitely needs some salt--I added 1/2 tsp. to the flour mixture. I also made it with canned coconut milk for extra flavor. Coconut milk for the frosting too: add enoug...

Great cake! Since I was baking it as a gift, I made a little 'baby' cake for myself. This not really a cake for beginners unless you're just lucky ;-) I think that the the bakers who could not...

I made this for my father-in-law's birthday. Everyone really liked it. I used only 3/4 cup sugar in the frosting and the next time I may use a little less sugar in the cake. Also, I used 1/2 ...

Made this cake for my Mom on her birthday was very disappointed .Although it looked great, this was a very tastless cake, however it was moist. Because of this I will try again only I will add c...

I used coconut milk and I added crushed pineapple and garnished with pineapple rings, marachino cherries, and coconut flakes. The icing was out of this world!

As per other reviews, I added a pinch of salt and instead of milk, I used coconut milk. The cake was delicious and very moist. I also used whipping cream instead of the frosting, as I had some...

The "cake" overall lacked flavor.