Coconut Cake Recipe

Name: Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs, separated; 2 1/4 c. cake flour; 1 tsp. baking soda; 2 c. sugar; 1/2 c. butter, softened; 1/2 c. oil; 1 c. buttermilk; 1 tsp. coconut extract; 1/2 tsp. vanilla; 4 2/3 c. flaked coconut

Servings: persons

1
Beat whites of eggs in medium bowl on high speed until stiff peaks form; set aside.
2
Beat flour, baking soda, sugar, butter, oil, buttermilk, coconut extract, vanilla and 2 2/3 cups flaked coconut in large bowl on low speed 30 seconds, scraping bowl constantly.
3
Beat on high speed 3 minutes, scraping bowl occasionally.
4
Fold egg whites into batter.
5
Pour into round cake pans (greased and floured).
6
Bake at 325u00b0 for 40 minutes or until done.
7
Cool 10 minutes in pans, then remove and cool completely. Frost with Cream Cheese Frosting.

2047

kcal

Calories

117

Fat

225

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: 5 eggs, separated, 2 1/4 c. cake flour, 1 tsp. baking soda, 2 c. sugar, 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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