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: 16 tablespoons butter, softened; 2 cups sugar; 1 tablespoon vanilla; 4 large eggs (separated); 1 teaspoon baking powder; 2 cups flour; 1 teaspoon baking soda; 1 pinch salt; 1 cup buttermilk; 1 cup shredded coconut; 1 teaspoon cream of tartar; 8 ounces cream cheese, softened; 4 tablespoons butter, softened; 1 lb powdered sugar; 1 ½ cups shredded coconut

Servings: persons

16 tablespoons butter, softened
2 cups sugar
1 tablespoon vanilla
4 large eggs (separated)
1 teaspoon baking powder
2 cups flour
1 teaspoon baking soda
1 pinch salt
1 cup buttermilk
1 cup shredded coconut
1 teaspoon cream of tartar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 lb powdered sugar
1 ½ cups shredded coconut

1
Cake:.
2
Cream together butter and sugar.
3
Add vanilla, and egg yolks one at a time.
4
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
5
Add the flour mixture to butter mixture alternating with the buttermilk.
6
Beat well after each addition and end with dry ingredients.
7
Add the coconut and beat on low speed.
8
In separate bowl, beat the egg whites until frothy; add cream of tartar.
9
Beat until stiff peaks.
10
Fold egg whites into batter.
11
Pour into 2 greased and floured cake pans.
12
Bake at 350 for 25-30 minutes.
13
Cool inverted on wire racks for 10 minutes.
14
Frosting:.
15
Put cream cheese and butter in large bowl and beat until smooth.
16
Beat in powdered sugar.
17
Gently fold 1 cup coconut into cream cheese mixture.
18
Frost cake and top with remaining 1/2 cup coconut.

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 15 ingredients. The key ingredients include: 16 tablespoons butter, softened, 2 cups sugar, 1 tablespoon vanilla, 4 large eggs (separated), 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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