Skip to main content New this month
Get the Allrecipes magazine

Coconut Cake II

Rated as 4.08 out of 5 Stars

"Our favorite--everyone wants this for their birthday cake! It is especially delicious with the White Frosting recipe, below."
Added to shopping list. Go to shopping list.

Ingredients

3 h servings 627 cals
Original recipe yields 12 servings (1 9-inch layer cake or 9x13-inch sheet cake)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or one 9x13-inch pan.
  2. Beat 2 cups sugar and shortening with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Mix in the vanilla.
  3. Place coconut in a food processor and pulse until finely chopped. Whisk coconut together with flour and baking powder; set aside. In a separate bowl, beat the egg whites until medium-stiff peaks form.
  4. Pour the flour mixture into the batter alternately with the milk, mixing until just incorporated. Using a whisk or rubber spatula, gently fold 1/3 of the egg white mixture into the batter to lighten. Fold in remaining egg whites. Pour batter into prepared pans.
  5. Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 30 minutes for layers or 40 minutes for a 9x13-inch pan. Let cakes cool completely on wire racks.
  6. To Make White Frosting: shake 6 tablespoons flour and 1 cup milk in a jar. Transfer to a saucepan. Cook mixture over medium heat, stirring constantly, until mixture has thickened, about 15 minutes. Remove from heat and allow to cool.
  7. Beat 1 cup sugar, butter, and 1/2 cup shortening with an electric mixer until smooth and fluffy. Add cooled milk mixture and beat well; stir in 1 teaspoon vanilla.

Nutrition Facts


Per Serving: 627 calories; 32.9 g fat; 78.5 g carbohydrates; 6.3 g protein; 75 mg cholesterol; 181 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 33
  1. 39 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Very rich and yummy. It definitely needs some salt--I added 1/2 tsp. to the flour mixture. I also made it with canned coconut milk for extra flavor. Coconut milk for the frosting too: add enoug...

Most helpful critical review

I was really excited to try this cake for my husbands birthday, because him and his family really loves coconut, and with all the great reviews, I thought it was a winner. Well, I was so disapp...

Most helpful
Most positive
Least positive
Newest

I was really excited to try this cake for my husbands birthday, because him and his family really loves coconut, and with all the great reviews, I thought it was a winner. Well, I was so disapp...

This cake is very good after some changes. My first cake was stodgy and lacked salt. I made it again, this time using coconut milk (thanks to another reviewer's suggestion)in place of milk. I ...

Very rich and yummy. It definitely needs some salt--I added 1/2 tsp. to the flour mixture. I also made it with canned coconut milk for extra flavor. Coconut milk for the frosting too: add enoug...

Great cake! Since I was baking it as a gift, I made a little 'baby' cake for myself. This not really a cake for beginners unless you're just lucky ;-) I think that the the bakers who could not...

I made this for my father-in-law's birthday. Everyone really liked it. I used only 3/4 cup sugar in the frosting and the next time I may use a little less sugar in the cake. Also, I used 1/2 ...

Made this cake for my Mom on her birthday was very disappointed .Although it looked great, this was a very tastless cake, however it was moist. Because of this I will try again only I will add c...

I used coconut milk and I added crushed pineapple and garnished with pineapple rings, marachino cherries, and coconut flakes. The icing was out of this world!

As per other reviews, I added a pinch of salt and instead of milk, I used coconut milk. The cake was delicious and very moist. I also used whipping cream instead of the frosting, as I had some...

The "cake" overall lacked flavor.