Coconut Cake

Prep Time
Cook Time
Ready In

Recipe: #8777

March 28, 2013

"This coconut cake is the one that I always get asked to make for many holidays and birthdays. I hope you enjoy it too."

Original is 16 servings


  • Serving Size: 1 (139.6 g)
  • Calories 493.9
  • Total Fat - 18 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 2.1 mg
  • Sodium - 3780.8 mg
  • Total Carbohydrate - 83.7 g
  • Dietary Fiber - 2.7 g
  • Sugars - 70.3 g
  • Protein - 3.2 g
  • Calcium - 102.7 mg
  • Iron - 1 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to 350 degrees.

Step 2

Grease and flour two 8 or 9 inch round cake pans or a 13x9x2 sheet cake pan.

Step 3

In a large mixer bowl, mix together flour, sugar, Crisco, baking powder, salt vanilla, and coconut milk.

Step 4

Mix for a half-minute on low speed, scraping the sides of the bowl as you mix. Beat for 1 minute on high speed, scraping bowl occasionally.

Step 5

Add the egg whites and beat for 2 more minutes at high speed.

Step 6

Pour into prepared pans.

Step 7

Bake for 30 minutes or until wooden toothpick inserted in the center comes out clean.

Step 8

Remove from oven and cool in pans on wire rack for 5 minutes. Turn cakes out onto wire rack and cool completely.

Step 9

Ice cake with coconut buttercream icing.

Step 10

Sprinkle coconut between cake layers, if making a layer cake, and then on the top and side of the cake.

Step 11

Coconut Buttercream Icing:

Step 12

In a mixing bowl, with mixer on medium speed, cream the softened butter and Crisco until well blended.

Step 13

Add the powdered sugar, vanilla, and coconut milk.

Step 14

Beat mixture until smooth and creamy; about 2-3 minutes.

Step 15

If icing appears a little too thick, add just a tad more milk; one teaspoon at a time. You do not want it too soft. You want a medium consistency.

Step 16

Beat icing until light and fluffy.

Step 17

When icing is light and fluffy, you are ready to ice!


No special items needed.

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