Coconut Cake II Recipe -
Coconut Cake II Recipe
  • READY IN 3 hr

Coconut Cake II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch layer cake or 9x13-inch sheet cake Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    3 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2007

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 enough milk or cream to whatever is left from the can of coconut milk used in the cake to make one cup liquid.

Most Helpful Critical Review
Apr 19, 2003

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 disappointed. After following the recipe exactly, I had a well, beautiful, but tasteless cake. I had bought a store mix cake for backup, and I'm glad I did. My mother-in-law made me let her taste it, and she agreed it was a nice presentation, and said it was moist, but no taste whatsoever. I recommend if you like coconut flavor, perhaps use more coconut, and coconut milk.


38 Ratings

Apr 09, 2006

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 also added one half teasp. of salt to the flour mix. Then I used dessicated coconut in place of the soggy stuff. The result was a delicious coconut cake, very moist and delightfully gooey. Next time I will use margarine instead of butter as the butter made it a bit rich. Well work making again with the changes.

Dec 17, 2006

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 get the cake out of the pan simply did not let it bake long enough. The cake is done when it is golden brown. It should not be the color of coconut custard pie! Take the cake out ot the oven and let it sweat in the pan for ~6 minutes. THEN remove it carefully and sit it on a rack to cool. Good luck! Recipe variation: I did add a little baking soda (~1/2 tsp), only 2 tsp baking powder and I used dried buttermilk. I also used a 'right smart amount' of shorting and flour in my pans instead of spray.

Dec 21, 2003

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 all purpose flour and 1/2 cake flour to make it more delicate. I will definitely make it again!

Dec 22, 2003

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 coconut milk and coconut extract instead of regular milk and vanilla extract.

Mar 17, 2008

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!

May 22, 2007

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 whipping cream left from a cake I made few days ago. I added in the whipping cream some sugar, vanilla essence, coconut flakes and the rest of coconut milk. It also turned up very well, next time I'll try the frosting from the recipe.


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  • Calories
  • 627 kcal
  • 31%
  • Carbohydrates
  • 78.5 g
  • 25%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 32.9 g
  • 51%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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