Walnut-Coconut Cake Recipe

Name: Walnut-Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 c. butter; 2 c. sugar; 1 c. buttermilk; 2 1/2 c. cake flour; 1 1/2 c. chopped walnuts; 1/2 tsp. cream of tartar; 1/2 c. shortening; 5 eggs, separated; 1 tsp. baking soda; 1 tsp. vanilla; 1 (3 1/2 oz.) can flaked coconut

Servings: persons

1/2 c. butter
2 c. sugar
1 c. buttermilk
2 1/2 c. cake flour
1 1/2 c. chopped walnuts
1/2 tsp. cream of tartar
1/2 c. shortening
5 eggs, separated
1 tsp. baking soda
1 tsp. vanilla
1 (3 1/2 oz.) can flaked coconut

1
Cream butter and shortening; gradually add sugar, beating until light and fluffy.
2
Add egg yolks, one at a time, beating well after each addition.
3
Add sifted dry ingredients alternately with the buttermilk.
4
Stir in vanilla.
5
Add chopped walnuts and coconut, blending well.
6
Beat egg whites with cream of tartar until stiff peaks form.
7
Fold egg whites into batter.
8
Pour batter into 3 greased and floured 9-inch round cake pans and bake at 350u00b0 for 30 minutes or until done.
9
Cool completely and frost with cream cheese frosting and sprinkle with chopped walnuts.

No nutrition data on file — estimate from the ingredient list.

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: 1/2 c. butter, 2 c. sugar, 1 c. buttermilk, 2 1/2 c. cake flour, and more.

Yes, Walnut-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.

Walnut-Coconut Cake

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