Coconut Layer Cake Recipe -
Coconut Layer Cake Recipe

Coconut Layer Cake

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

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Ingredients Edit and Save

Original recipe makes 2 -9 inch layers Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2007

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 did replace the almond extract with vanilla only because I didn't have any and it tasted great. Great looking too!

Most Helpful Critical Review
Aug 05, 2003

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.


16 Ratings

Oct 20, 2004

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.Thank you boopbee.

May 15, 2003

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 left-overs in for all...

Apr 14, 2008

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 it 4 stars because it is SO cute for the Easter holiday or any spring time occasion and it is creative yet simple to make.

Apr 09, 2007

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.

Nov 06, 2006

this was such a delicious cake. It was so light and tasty!! everybody in my house loved it!

Apr 08, 2007

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 Easter memories!


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 215 mg
  • 9%

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

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