Coconut Layer Cake Recipe

Name: Coconut Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup shortening; 3/4 teaspoon salt; 1 1/2 cups white sugar; 2 cups milk; 3 eggs; 1 teaspoon vanilla extract; 3 cups sifted all-purpose flour; 4 1/2 teaspoons baking powder; 1 teaspoon almond extract; 1 cup flaked coconut; 1/3 cup corn syrup; 2 tablespoons water; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 3/4 cup white sugar

Servings: persons

3/4 cup shortening
3/4 teaspoon salt
1 1/2 cups white sugar
2 cups milk
3 eggs
1 teaspoon vanilla extract
3 cups sifted all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon almond extract
1 cup flaked coconut
1/3 cup corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup white sugar

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer cake pans.
2
Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined.
3
Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans.
4
Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing.
5
To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. Spread over cooled cake.

983

kcal

Calories

Fat

195

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 16 ingredients. The key ingredients include: 3/4 cup shortening, 3/4 teaspoon salt, 1 1/2 cups white sugar, 2 cups milk, and more.

Yes, Coconut Layer 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 Layer Cake

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