Coconut Cake Recipe | Yummly
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Coconut Cake

RHEABREKKE
15Ingredients
50Minutes
Read Directions
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Ingredients

US|METRIC
4 SERVINGS
  • 3/4 cup butter (softened)
  • 1 1/2 cups sugar (divided)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 3/4 cups cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup milk
  • 4 egg whites
  • frosting
  • 2 cups sugar
  • 3 egg whites
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 3 cups flaked coconut
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    Directions

    1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
    2. In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.
    3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 13-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    4. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 13-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    5. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and over top and sides of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 12 servings.

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