Easy Coconut Cake Recipe With Fluffy Frosting

Coconut Cake
Coconut Cake. Photo: Diana Rattray
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 12 to 16 Servings
Ratings (9)

A fluffy frosting tops this coconut cake. The frosting is sprinkled all over with grated coconut

What You'll Need

  • 3 cups sifted cake flour (sift before measuring)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 1 pound powdered sugar​
  • 4 egg yolks, well beaten
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 cup shredded coconut
  • 4 egg whites, well beaten
  • Frosting:
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 3 tablespoons water
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1 cups grated coconut, toasted if desired

How to Make It

Cake:

  1. Measure the sifted cake flour into a bowl. Add baking powder and salt.
  2. Sift these ingredients 3 times.
  3. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy.
  4. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition.
  5. Stir in coconut and vanilla. Fold in egg whites gently.
  6. Bake in greased 8-inch pans at 350 F (180 C/Gas 4) for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  1. Makes three 8-inch layers.

Frosting:

  1. If desired, toast the coconut. Put the coconut in a dry skillet and toast over medium heat, stirring constantly. The coconut should be just lightly browned.
  2. Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler.
  3. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks.
  4. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake.
  5. Frost cake sprinkle immediately with the coconut, pressing coconut onto sides of cake with hands.

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