Three Layer Coconut Cake


"A lovely cake for mother's day or any special occasion."
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50 m servings 625 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 115.1g
  • 37%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 405 mg
  • 16%

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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  1. Mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. Beat well. Beat in eggs and 1 1/2 teaspoons vanilla. Spread batter in three greased and floured 9 inch round pans.
  2. Bake for 30 minutes at 350 degrees F (175 degrees C). Cool, and remove from pans.
  3. Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut.
  4. Preheat oven to 350 degrees F (175 degrees C).



I have made a lot of cakes in my lifetime and this is the worse I have ever made whome ever submitted this needs to take it out of there. Even the frosting is terrible. I would not recommend...

its a very flavour less cake so i would change the coconuts for fruit which suits you and for the frosting i would put chocolate instead for coconut flakes