COCONUT CAKE WITH COCONUT FROSTING

This Old-Fashioned Coconut Cake is a recipe your Grandmother most likely made, and it is still a classic today!

If you love this coconut cake you may also like our easier version, it’s made with a cake mix but no one will EVER know. It has over 100 comments! Check out this delicious Sour Cream Coconut Cake now.

❤️WHY WE LOVE THIS RECIPE

If you have followed our website for any amount of time, you know we love all the old-fashioned recipes. We try to include all of them on our website because they take us right back to our childhood. I remember my Nannie making this cake and it was always on a cake stand and waiting for us to enjoy at Easter. She would decorate it with little easter eggs and we loved it so much.

LOTS OF EGGS

This recipe requires 9 egg whites, 5 for the cake and 4 for the frosting. Yes, that is a lot of eggs to use, but you can buy just egg whites. They are in a container next to the eggs. Be sure to look at the label; it should say “egg whites.” You don’t want to get egg beaters or anything like that. One egg is equal to about 3 tablespoons of egg whites.

LEFTOVER EGG YOLKS

Now that you have made this cake, you have 9 egg yolks left over.  Here are some tips on freezing or keeping the yolks. Place one egg yolk in each ice cube cavity of a clean ice cube tray. Add a pinch of salt to each yolk (if you plan to eventually use them in savory recipes) or a pinch of sugar (if you will use them in sweet recipes). Freeze overnight until solid, then transfer to an airtight freezer bag. To use, thaw in refrigerator and then mix well. They will keep in the freezer for up to three months. Leftover egg yolks can also be refrigerated for 3-4 days.

BATTER WILL BE THICK

This will be a thick batter, and it’s important not to overbake it; if you do, it will turn out tough. You can also make this cake in a 9X13 if you like. All ovens vary, so please check the cake for doneness before the allotted cooking time.

OTHER COCONUT RECIPES

STORING & SERVING SIZE

We store this cake in a cool place, but you can also put it in the refrigerator. It makes 8-10 servings.

CAN I MAKE THIS IN ADVANCE?

Yes, you can easily make this cake in advance. We find that works just fine. This is the perfect holiday cake, we love it for Easter and Christmas! It’s also great for any baby or wedding shower.

Old Fashioned Coconut Cake with Coconut Frosting

Judy Yeager

This Old Fashioned Coconut Cake with Coconut Frosting is a classic. This is probably a cake your Grandmother made and it’s still a winner. Great for Easter or Christmas!

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American, southern

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or 1 stick or 8 tablespoons softened
• 1 1/2 cups sugar
• 5 egg whites
• 1 cup milk I use 2%
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 2/3 cup sweetened coconut

FROSTING

• 4 egg whites
• 1/2 teaspoon cream of tartar
• Dash of salt
• 1/4 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• 1/4 cup hot water
• 1 1/2 to 2 cups sweetened coconut flakes

• Sift together the flour, baking powder and salt. (I sift mine twice with a flour sifter. You could use a wire whisk but be sure to get out lumps in flour). Set aside.

• Cream together the butter and sugar. Beat egg whites until soft peaks form and add to the butter and sugar. Add flour mixture and milk continue mixing just until all ingredients are wet. Fold in vanilla and coconut extracts along with sweetened coconut with a spoon. Scrape sides of bowl.

•  Spray two 9 inch round cake pans and divide batter between the two. (You could make this in a 9 x 13 pan, also) This will be a thick batter. Bake in preheated 350 degree oven 25 to 30 minutes checking centers for doneness. (It is important not to overcook this cake or it will be tough. Ovens vary so check at about 25 minutes to see if center is done.) Let cool for at least 10 minutes before removing from pans.

Frosting Instructions

• Bring sugar and water to a boil on top of the stove. DO NOT STIR. Cook until reaches 238 degrees on candy thermometer. While sugar is cooking combine egg whites, 1/2 teaspoon cream of tartar, dash salt, 1/2 teaspoon vanilla extract and 1/4 teaspoon coconut extract and mix with mixer until stiff peaks form.

• When sugar mixture reaches 238 degrees remove and start pouring into egg whites while mixing at high speed. This just takes about a minute till at spreading consistency. Spread frosting on first layer of cake, sprinkle with sweetened coconut, add top layer and frost. Frosting should be thick between layers on top and sides. Add sweetened coconut to the top and sides.

I set the cake on a large round tray when frosting the sides to catch the extra coconut. Just kind of get some in your hand and gently throw it at the sides, don’t mash it in. Some will fall on the tray. Repeat until the entire cake is covered with coconut.
Egg whites now come in a container in the egg section of the grocery store. If you want to use them, make sure you buy “egg whites” and not “egg beaters”. About 3 tablespoons equals one egg. 

Keyword Coconut Cake, Old Fashioned Coconut Cake

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