Coconut Cake Recipe

Name: Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 1 c. butter or 1/2 c. butter and 1/2 c. margarine; 1 c. fresh grated coconut; 1 c. coconut milk; 4 well beaten egg yolks; 3 tsp. baking powder; 1 tsp. vanilla; 1 lb. confectioners sugar; 4 egg whites, stiffly beaten; 1/4 tsp. salt

Servings: persons

3 c. all-purpose flour
1 c. butter or 1/2 c. butter and 1/2 c. margarine
1 c. fresh grated coconut
1 c. coconut milk
4 well beaten egg yolks
3 tsp. baking powder
1 tsp. vanilla
1 lb. confectioners sugar
4 egg whites, stiffly beaten
1/4 tsp. salt

1
Sift flour with baking powder and salt 3 times.
2
Cream butter and sugar thoroughly until light and fluffy.
3
Add egg yolks and beat well.
4
Add flour and coconut milk alternately, a small amount at a time, beating after each addition until smooth.
5
Add vanilla and coconut.
6
Fold in egg whites that have been beaten.
7
Bake in 3 large cake pans at 350u00b0 for about 30 to 35 minutes.
8
Spread with Seven Minute Icing; sprinkle with fresh grated coconut.

1854

kcal

Calories

Fat

258

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 c. butter or 1/2 c. butter and 1/2 c. margarine, 1 c. fresh grated coconut, 1 c. coconut milk, and more.

Yes, Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cake

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