Fresh Coconut Cake With Icing Recipe

Name: Fresh Coconut Cake With Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 cup butter (she noted REAL); 2 cups sugar; 4 egg yolks; 1 1/2 teaspoons vanilla; 2 2/3 cups cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup coconut milk; 1/2 cup milk; 4 egg whites; ICING; 2 egg whites; 1 1/2 cups sugar; 6 tablespoons water, cold; 1 teaspoon vanilla; 1 pinch cream of tartar; coconut, freshly grated

Servings: persons

CAKE
1 cup butter (she noted REAL)
2 cups sugar
4 egg yolks
1 1/2 teaspoons vanilla
2 2/3 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut milk
1/2 cup milk
4 egg whites
ICING
2 egg whites
1 1/2 cups sugar
6 tablespoons water, cold
1 teaspoon vanilla
1 pinch cream of tartar
coconut, freshly grated

1
CAKE:
2
Preheat oven to 350.
3
Cream butter and sugar. Beat egg yolks in one at a time. Add vanilla.
4
Sift cake flour and re-sift with baking powder and alt.
5
Combine milks.
6
Add sifted ingredients to butter mixture in 3 parts, alternately with milks.
7
Beat egg whites stiff. Fold mix in by hand.
8
Pour into three greased 9 inch cake pans.
9
Bake 30 minutes.
10
ICING:
11
Combine all ingredients, except vanilla and coconut in top of a double boiler. Blend well. Then, place over rapidly boiling water and beat constantly with rotary beater for 6 minutes.
12
Reove from fire and add vanilla.
13
Spread sparingly between layers and sprinkle with fresh coconut.
14
Secure layers with toothpicks.
15
Ice whole cake and garnish with coconut.

1867

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CAKE, 1 cup butter (she noted REAL), 2 cups sugar, 4 egg yolks, and more.

Yes, Fresh Coconut Cake With Icing 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.

That's it — enjoy your meal!

Fresh Coconut Cake With Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions