This classic coconut cake recipe is frosted with a fluffy white frosting made with whipped egg whites.

Source: Family Circle

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Recipe Summary

prep:
30 mins
bake:
25 mins
cook:
7 mins
total:
1 hr 2 mins
Servings:
12
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Ingredients

Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Heat oven to 350°F. Grease three 9-inch round cake pans. Dust pans with flour, tapping out the excess.

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  • Beat butter in a large bowl until creamy. Add sugar, beating well, until light and fluffy. Add eggs, one at a time, beating well after each addition.

  • Blend flour and baking powder in a small bowl. Add to batter, alternating with milk, beating thoroughly after each addition. Beat in vanilla. Divide batter equally among the prepared cake pans.

  • Bake layers at 350°F for 25 minutes or until a toothpick inserted in the centers comes out clean. Cool cakes completely in the pans on wire racks.

Frosting:
  • Combine egg whites, sugar, 1/2 cup water, corn syrup and salt in heavy saucepan. Heat over very low heat, beating constantly with a mixer for 7 minutes until soft peaks form. Remove saucepan from heat. Add vanilla and lemon extracts; beat 1 minute.

  • Place one cake layer on a plate. Top with a little frosting; sprinkle with a little coconut. Stack with second layer; repeat. Top with last layer. Frost cake. Sprinkle remaining coconut over sides and top.

Nutrition Facts

545 calories; fat 25g; cholesterol 134mg; saturated fat 16g; carbohydrates 87g; insoluble fiber 3g; protein 8g; sodium 174mg.
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