Grandma'S Coconut Cake – a delicious recipe with all-purpose, baking powder, salt, sugar, butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325u00b0.
2
Grease three 9-inch layer cake pans.
3
Line bottom with waxed paper.
4
Sift flour with baking powder and salt. In large bowl, beat sugar and butter with electric mixer or wooden spoon until pale and fluffy.
5
Add egg yolks one at a time, beating well after each.
6
Beat in flour mixture 1/3 at a time, alternating with milk.
7
Stir in vanilla.
8
In clean bowl, beat egg whites until stiff peaks form when beaters are lifted.
9
Fold into batter. Spread evenly in prepared pans.
10
Bake in middle of oven 25 to 30 minutes or until lightly browned and pick inserted in centers comes out clean.
11
Cool in pans on wire rack 10 minutes.
12
Invert onto rack; remove pans.
13
Peel off paper and cool layers completely.
1574
kcal
Calories
50
g
Fat
249
g
Carbs
33
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 c. all-purpose flour, 4 tsp. baking powder, 3/4 tsp. salt, 1 3/4 c. granulated sugar, and more.
Yes, Grandma'S 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
