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My review
Coconut Cake II
Sally
"Our favorite--everyone wants this for their birthday cake! It is especially delicious with the White Frosting recipe, below."
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Ingredients
3 h servings 627 calsOriginal recipe yields 12 servings (1 9-inch layer cake or 9x13-inch sheet cake)
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or one 9x13-inch pan.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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Reviews
Read all reviews 3339 Ratings
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Most helpful positive review
11/27/2001
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
3/12/2002
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...
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3/12/2002
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...
4/9/2006
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 ...
11/27/2001
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...
12/17/2006
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...
10/5/2001
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 ...
3/13/2003
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...
3/17/2008
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!
5/22/2007
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...