Toasted Coconut Cake Recipe

Name: Toasted Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. coconut (not fresh or frozen); 4 eggs, separated; 1 c. butter; 2 c. sugar; 1 tsp. vanilla extract; 1/2 tsp. coconut-flavored extract; 2 c. all-purpose flour; 1 tsp. baking soda; 1/4 tsp. salt; 1 c. buttermilk

Servings: persons

2 c. coconut (not fresh or frozen)
4 eggs, separated
1 c. butter
2 c. sugar
1 tsp. vanilla extract
1/2 tsp. coconut-flavored extract
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk

1
Preheat the oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Spread the coconut on a baking sheet and toast in the oven for 3 to 4 minutes, stirring about every 30 seconds, until the coconut begins to brown slightly. Remove immediately from the pan to prevent further browning. Beat the egg whites until stiff peaks form. Set aside. In another bowl, cream together the butter, sugar, and extracts. Add the egg yolks, one at a time, beating well after each addition. Combine the flour, baking soda, and salt and stir to mix. Add to the creamed mixture alternately with the buttermilk. Fold in the beaten egg whites and 1 cup of the toasted coconut. Spoon the batter into the prepared pans. Bake for about 25 minutes or until a toothpick comes out clean when inserted into center of one of the layers. Remove the layers from the pans immediately and cool completely on rack.

1908

kcal

Calories

108

Fat

214

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 10 ingredients. The key ingredients include: 2 c. coconut (not fresh or frozen), 4 eggs, separated, 1 c. butter, 2 c. sugar, and more.

Yes, Toasted 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.

Toasted Coconut Cake

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