Coconut Layer Cake

Coconut Layer Cake

15

"This cake recipe makes a light and beautiful cake with plenty of coconut and a a vanilla-flavored icing."
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Ingredients

servings 233 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 215 mg
  • 9%

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). Lightly grease two 9 inch round layer cake pans.
  2. Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined.
  3. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing.
  5. To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. Spread over cooled cake.

Reviews

15
  1. 16 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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.

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.T...

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 le...

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 ...

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 Easte...

This is a good recipe if you like coconut. But I love it! So I made the change of using 1/2 cup of creamed coconut instead of the corn syrup & water. I also used coconut extract instead of almo...