Coconut Cake Recipe

Name: Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5 egg whites; 2 1/4 c. cake flour; 1 tsp. baking powder; 2 c. sugar; 1/2 c. butter or oleo; 1/2 c. vegetable oil; 5 egg yolks, beaten; 1 c. buttermilk; 1 tsp. coconut extract; 1/2 tsp. vanilla; 1 (7 oz.) pkg. flaked coconut; Coconut Cream Cheese Frosting; 2 c. flaked coconut

Servings: persons

5 egg whites
2 1/4 c. cake flour
1 tsp. baking powder
2 c. sugar
1/2 c. butter or oleo
1/2 c. vegetable oil
5 egg yolks, beaten
1 c. buttermilk
1 tsp. coconut extract
1/2 tsp. vanilla
1 (7 oz.) pkg. flaked coconut
Coconut Cream Cheese Frosting
2 c. flaked coconut

1
Beat egg whites in medium bowl on high speed until stiff peaks form.
2
Beat remaining ingredients, except frosting and 2 cups coconut in large bowl on low speed for 30 seconds, scraping bowl constantly.
3
Beat on high speed for 3 minutes, scraping bowl occasionally.
4
Fold egg whites into batter.
5
Pour into 3 greased and floured round pans, 8 x 1 1/2-inch.
6
Bake at 325u00b0 for about 40 minutes until wooden pick inserted in center comes out clean.
7
Cool 10 minutes.
8
Remove from pan and cool cake completely.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 5 egg whites, 2 1/4 c. cake flour, 1 tsp. baking powder, 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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