Coconut Cake

Marsha Gardner


Every Southern woman prides herself on her cake making skill. To become an honorary Southern woman I chose this cake to be qualified.

My husband loves coconut and this is an elegant cake that might well grace a very special dinner table.


★★★★★ 3 votes



  • CAKE

  • 2 3/4 c
    cake flour, sifted
  • 4 tsp
    baking powder
  • 3/4 tsp
    kosher salt
  • 3/4 c
  • 1 1/2 c
  • 4
    egg whites, room temperature
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    almond extract
  • 1 c
    milk or coconut milk

  • 2 c
  • 1/8 tsp
    kosher salt
  • 1 tsp
    white vinegar
  • 3
    egg whites, room temperature
  • 1/2 tsp
    pure vanilla extract
  • 1/2 lb
    fresh or frozen coconut

  • 1 c
    plus 2 tablespoons sugar
  • 1/4 c
  • 1 c
    plus 2 tablespoons water
  • 2
    egg yolks, slightly beaten
  • 2 Tbsp
  • 3 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    lemon zest

How to Make Coconut Cake


  1. Measure flour, baking powder and salt; sift together 3 times.
  2. Cream butter; add 1 cup sugar, blending well.
  3. Beat egg whites until fluffy; add remaining sugar gradually, beating until stiff peaks form.
  4. Add extracts to milk; add milk alternately with flour mixture to creamed mixture. Beat well; fold egg white mixture into batter.
  5. Pour batter into 3 greased round 8 inch cake pans. Bake at 350-degrees for 25-30 minutes. Cool cakes on a wire rack.
    Combine sugar, 1 cup water, salt and vinegar in a heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, to 242-degrees on a candy thermometer or until mixture forms thin thread when dropped from spoon.
  7. Beat egg whites until stiff; add hot syrup, beating constantly. Continue beating until frosting holds it shape; add vanilla.
  8. Spread frosting between layers of cake, top with coconut. Cover top and side of cake with frosting; spring with remaining coconut.
    Combine sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly , until mixture thickens and boils; boil 1 minute. Slowly stir in a small amount of the hot mixture into the egg yolk; add to hot mixture in saucepan. Boil 1 minute longer., stirring constantly. Remove from heat and continue stirring until smooth. Stir in butter, lemon juice and lemon zest. Cool. Spread between layers of cake instead of frosting.

Printable Recipe Card

About Coconut Cake

Course/Dish: Cakes

Show 2 Comments & Reviews

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