Classic Coconut Cake

8 servings Prep: 30 m Cook: 30 m Total: 1 h 45 m Intermediate
5.0/5 (1)
Classic Coconut Cake
I can remember as a young girl going to my grandmother’s house for the holidays and looking forward to my aunt bringing a coconut cake. ceci est un bon gâteau (this is a good cake) A classic! Make a special memory for your family - Easter, Christmas, Anytime - bake a coconut cake - your bebe’s will love you for it! With those extra egg yolks, make a Boudin Omelet. Pineapple filling can be used for virtually any cake. A great classic combination is this coconut cake with Pineapple Filling.

Ingredients

8 servings
  • 1 cup butter
  • 2 cups sugar
  • 3 1/2 cup flour
  • 3 1/2 tsp baking powder
  • 1 cup milk
  • 8 egg whites, beaten
  • 1/2 tsp each vanilla and lemon extract
  • Coconut Topping
  • 3 cups granulated sugar
  • 1 cup water
  • 2 tsp vinegar
  • 3 egg whites beaten
  • 1 tsp each vanilla and lemon extract
  • 1/2 tsp cream of tartar
  • 1 1/2 cup coconut

Step-by-Step Instructions

  1. For the cake, cream the butter and add the sugar gradually. Combine the flour and baking powder to the mixture alternating with the milk. Beat the egg whites until fluffy but not dry. Fold into the creamed ingredients and add the flavorings. Bake in three greased and floured 9 inch cake pans at 375 degrees for 30 minutes or until a toothpick inserted comes out clean. Cool completely before icing.
  2. For the icing, combine together the 3 cups sugar, water and vinegar. Cook over medium-high heat until you can spin a fine thin thread (230-234°F on a candy thermometer). Beat the egg whites with cream of tartar until stiff peaks form. Gradually add the hot sugar mixture beating constantly until thick and glossy. Add the vanilla and lemon flavorings. Stir in the coconut and spread on cooled cake layers. Garnish with coconut flakes.

Common Problems and Solutions

Q: Why is my icing not getting thick enough?

A: Make sure you beat the egg whites to stiff peaks before adding the hot sugar syrup, and continue beating until the mixture cools slightly and becomes thick and glossy. The sugar syrup must reach thread stage (230-234°F) for proper consistency.

Q: Can I make this ahead of time?

A: Yes, this cake actually improves after a day. Store it covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The icing will set and the flavors will meld beautifully.

Q: Why did my cake layers turn out dense?

A: Be careful not to overbeat the egg whites (they should be fluffy but not dry) and fold them gently into the batter to preserve the air. Also make sure your baking powder is fresh.

Tips and Techniques

Save those 8 egg yolks for another recipe - they’re perfect for custards, creme brulee, or hollandaise sauce. For extra coconut flavor, you can toast some of the coconut flakes before garnishing for a deeper, nuttier taste.

Ingredient Substitutions

  • fresh coconut: sweetened or unsweetened shredded coconut
  • lemon extract: almond extract or additional vanilla
  • 8 egg whites: 1 cup liquid egg whites (carton)

Equipment Needed

  • Three 9-inch round cake pans
  • Electric mixer or stand mixer
  • Candy thermometer (helpful for icing)
  • Mixing bowls
  • Offset spatula for frosting

Historical Context

Classic coconut cakes have been a Southern tradition for holidays and special occasions since the 1800s. Before pre-shredded coconut was available, home cooks would crack fresh coconuts and grate the meat by hand - a true labor of love that made this cake extra special.