Fresh Coconut Cake – a delicious recipe with egg whites, butter, sugar, egg yolks, all-purpose, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Beat the egg whites until stiff peaks form.
2
Set aside.
3
Cream together the butter and sugar. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, combine the flour, baking powder, and salt. Stir to mix. Add to the creamed mixture alternately with the milk.
4
Add the vanilla and mix well.
5
Fold in the beaten egg whites. Spoon the batter into the three cake pans. Bake for about 20 to 25 minutes or until a toothpick comes out clean when inserted into center one of the layers.
6
Remove from the pans immediately onto rack for cooling. Must be completely cool before frosting is spread on the layers.
1881
kcal
Calories
72
g
Fat
264
g
Carbs
46
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 egg whites, 1 c. butter, softened at room temperature, 2 c. sugar, 3 egg yolks, 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.
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