southern coconut cake

Patsy Fowler


this is very moist it will tear up when you pick it up with your fork to eat it

★★★★★ 1 vote
35 Min
25 Min


15 1/4 oz
butter cake mix, be sure to get the full size cake mix and not the reduced size some companies are now making
3 large
1 c
sprite or 7-up
1 stick
butter, melted
1 tsp
vanilla extract


1 c
1/2 c
1/2 c
white corn syrup
egg yolks
1 tsp
baking powder
2 c
shredded coconut


1Preheat oven to 350.
2Mix all of the cake ingredients together with a wire whisk until well blended. Don't use an electric mixer for this.
3Mama says it makes a cake dry when you beat the batter up to long.
4Butter and four 2-8 inch round cake pans. You can use 2-9 inch cake pans, but the cake won't be as high.
5Divide cake batter between pans. Place in oven and bake for 25 minutes. Whisk the cakes cool and make the icing.
6Place the sugar, water and corn syrup in a sauce pan on medium heat.
7Using a candy thermometer cook to the soft ball stage or 240 degrees, stirring constantly.
8The mixture should become almost clear. You can also do this in the microwave does make this step easier.
9Cook on high for 4 minutes, remove and stir well and then cook for about 3 more minutes on high.
10This could vary by a minute or 2 depending on the power of your microwave. It still needs to reach the soft ball stage.
11With an electric mixer beat the egg whites with the baking powder until it reaches the soft peak stage.
12Slowly pour in the syrup and keep mixing until the icing stands in peaks. This takes some time to accomplish so don't give up on it.
13Just keep beating it and eventually the peaks will form.
14Place one of the cake layers on a pretty cake plate.
15Frost the top of the first layer and sprinkle with 1/2 cup coconut.
16Place the other layer on top of the first and frost the entire cake.
17Sprinkle the rest of the coconut over the top and sides of the cake.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy