Paula Carson's Coconut Cake

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

Paula Carson's Coconut Cake
Servings: 12 Prep 30 mins Bake 350°F 25 mins Cook 7 mins


  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 1 1/2 cups sugar
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 1/2 cups shredded unsweetened coconut

Make It

1. Heat oven to 350 degrees F. Grease three 9-inch round cake pans. Dust pans with flour, tapping out the excess.

2. 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.

3. 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.

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


5. 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.

6. 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

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 545, Fat, total (g): 25, chol. (mg): 134, sat. fat (g): 16, carb. (g): 87, fiber (g): 3, pro. (g): 8, sodium (mg): 174, Percent Daily Values are based on a 2,000 calorie diet.