Coconut Cake Recipe

Name: Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. shortening; 1/3 c. butter, softened; 1 1/3 c. sugar; 3 c. sifted cake flour; 1 1/2 tsp. baking powder; 3/4 tsp. salt; 1 1/3 c. milk; 4 egg whites; Fluffy Frosting; fresh coconut, grated

Servings: persons

1
Cream shortening and butter.
2
Gradually add sugar, beating well at medium speed.
3
Combine flour, baking powder and salt.
4
Add to creamed mixture, alternating with milk, beginning and ending with flour mixture.
5
Mix after each addition.
6
Stir in vanilla.
7
Beat egg whites until stiff.
8
Gently fold into batter.
9
Pour into three 9-inch cake pans that have been greased and floured.
10
Bake for 22 minutes or until toothpick comes out clean at 350u00b0.
11
Use Fluffy Frosting to ice cake.

1302

kcal

Calories

Fat

223

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: 1/3 c. shortening, 1/3 c. butter, softened, 1 1/3 c. sugar, 3 c. sifted cake flour, 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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