Fresh Coconut Cake

Fresh Coconut Cake

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"This delicious cake is made with fresh coconut. This one makes three 9-inch layers."
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2 h 45 m servings 675 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 675 kcal
  • 34%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 79.5g
  • 26%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 393 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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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans. Reserve coconut juice and add enough milk to make 1 cup; set aside.
  2. In a small bowl, sift together flour, baking powder, and salt. Set aside.
  3. Beat the butter, shortening, and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the coconut-milk mixture, mixing until just incorporated. Fold in 2 cups grated coconut, mixing just enough to evenly combine. Pour the batter into prepared pans.
  4. Bake in the preheated oven until the cake is golden and a tester inserted in the center comes out clean, 30 to 35 minutes. Cool completely on wire racks.
  5. To Make Icing: In a saucepan, combine 1/4 cup water, 1 cup sugar, cream of tartar, and pinch of salt. Bring to a boil, stirring occasionally. Stop stirring once mixture is boiling. Cook until sugar syrup reaches soft ball stage on a candy thermometer (240 degrees F or 115 degrees C). If you don't have a thermometer, drop a little sugar syrup into a cup of cold water; when the syrup is ready, it will form a soft ball that holds its shape.
  6. While syrup is boiling, whip egg whites at medium-high speed until stiff but not dry. Carefully pour the hot syrup down the side of the bowl, beating constantly at high speed. Keep beating until mixture is cool to the touch.
  7. Drop butter, a tablespoon at a time, into egg white mixture, beating constantly. The mixture will deflate as butter is added; just keep mixing. When all of the butter is incorporated, frosting will fluff up again. Blend in vanilla.
  8. Spread buttercream between, around and on top of each layer. Sprinkle grated coconut on top of each frosted layer.


  1. 24 Ratings

Most helpful positive review

i havent tried this recipe yet.but wanted to share some info about using fresh coconut which is used widely in most of the asian cuisines.simple way to break open a fresh coconut which we use ba...

Most helpful critical review

The instructions for this recipe are off. The ingredient list calls for 1 cup of milk, then never states what to do with it. I know the directions stated to top off the coconut water to equal ...

i havent tried this recipe yet.but wanted to share some info about using fresh coconut which is used widely in most of the asian cuisines.simple way to break open a fresh coconut which we use ba...

Wonderful desert. I like mile high cakes. I would like to share a tip for the frosting. You should use a candy thermometer to watch the sugar. I doubled the frosting. After the sugar mixtur...

Very good!! I cut the recipe in 1/3 and still came out with a very good 2 layer cake. Added a little more sugar, and substituted the coconut-water instead of plain old water. Had a bit of trou...

I've been searching for a coconut cake recipe that would be as good as my late grandmother's recipe (now lost). My dad said this was close and everyone else just raved about it. Perfect for tho...

This cake was a very good use for a fresh coconut. It's lasted and tasted fresh for 1 1/2 weeks so far. Just put the bottom layer in the freezer. It was simply delicious! Not too sweet, firm, y...

HOLY COW !!!!! I made cocnut frosting and toasted coconut for the 2 layer, and frosted the 3rd seperately with lemon frosting and served it with a scoop of sweetened crushed pineapple !!! 2 cake...

This a beautiful cake--well worth making!

I made this for the first time, following the directions exactly, and it was perfect! I couldn't have been happier. I did double the frosting to make enough to cover the sides, which was good. B...

I made this cake for Easter and won rave reviews for it. I added a tsp. of almond extract plus the vanilla and it was wonderful. This recipe is a keeper.

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