Fresh Coconut Cake Recipe

Name: Fresh Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: shredded coconut (save milk); 2 1/2 c. cake flour; 3 tsp. baking powder; 1/2 tsp. salt; 1 1/2 c. sugar; 1/2 c. soft shortening; 1 c. coconut milk; 1 tsp. vanilla; 2 tsp. coconut flavoring; 1 c. shredded coconut or 3 1/2 c. flaked; 4 egg whites

Servings: persons

shredded coconut (save milk)
2 1/2 c. cake flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1/2 c. soft shortening
1 c. coconut milk
1 tsp. vanilla
2 tsp. coconut flavoring
1 c. shredded coconut or 3 1/2 c. flaked
4 egg whites

1
Mix 1 cup of sugar, shortening, flour and milk, beginning and ending with flour.
2
Add vanilla and coconut flavoring.
3
Add shredded coconut.
4
Beat egg whites until soft peaks form.
5
Slowly beat in 1/3 cup of sugar and salt.
6
Fold into cake batter.
7
Pour into 2 greased and floured
8
cake pans. Bake until done when tested, 30 to 35 minutes at 350u00b0.
9
Enjoy.

1081

kcal

Calories

Fat

210

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 11 ingredients. The key ingredients include: shredded coconut (save milk), 2 1/2 c. cake flour, 3 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Fresh 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.

Fresh Coconut Cake

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