Coconut Cake

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 1:10 h
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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 and a classic)


  • 1 cup butter
  • 2 cups granulated sugar
  • 5 eggs
  • 1 tsp soda
  • dash of salt
  • 2 3/4 cup cake flour
  • 1 tsp baking powder
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 3/4 tsp coconut flavoring
  • 2 cups shredded coconut
  • 1/2 tsp salt
  • Frosting
  • 1 tsp cream of tartar
  • 4 unbeaten egg whites
  • 6 tbsp water
  • 2 tsp vanilla extract
  • 2 cups sugar
  • 1 1/2 tsp light corn syrup


Step 1

In a mixing bowl, using an electric mixer cream the butter and sugar. Add the egg one at a time beating after each addition.

Step 2

Sift the dry ingredients (soda, salt, flour, baking powder) together in a separate bowl. Add to the creamed mixture alternating with the buttermilk. Stir in the vanilla and coconut flavor.

Step 3

Bake in three 9 inch layer cake pans (greased and floured) at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.

Step 4

Cool cake and frost.

Step 5


Step 6

In the top part of double boiler, combine egg whites, sugar, water, salt, cream of tartar & corn syrup; beat with a hand held electric mixer until blended well (about 1 minute)

Step 7

Place over boiling water, beating constantly for 7 minutes or until peaks form when beaters are slowly lifted.

Step 8

Remove from boiling water; add vanilla & continue beating until frosting is cool & thick enough to spread (about another 7 minutes)

Step 9

Yummy! Frost the cake, sprinkle on the coconut, make the coffee and then call me.

Step 10

Frosting Tip: Remember this frosting should be prepared when the humidity is not too high.


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Kaplan, Louisiana Louisiana
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