Coconut Layer Cake

Name: Coconut Layer Cake
Yield: 2 -9 inch layers
Ingredients: ¾ cup shortening; ¾ teaspoon salt; 1 ½ cups white sugar; 2 cups milk; 3 large eggs eggs; 1 teaspoon vanilla extract; 3 cups sifted all-purpose flour; 4 ½ teaspoons baking powder; 1 teaspoon almond extract; 1 cup flaked coconut; ⅓ cup corn syrup; 2 tablespoons water; ¼ teaspoon cream of tartar; ¼ teaspoon salt; 1 teaspoon vanilla extract; ¾ cup white sugar

Rating: 3.5 stars

16 Ratings
15 Reviews
18 Photos

This cake recipe makes a light and beautiful cake with plenty of coconut and a a vanilla-flavored icing.

By Carol

Gallery

Recipe Summary

Servings:

Yield:

2 -9 inch layers

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer cake pans.

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Step 2

Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined.
Step 3

Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans.
Step 4

Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing.
Step 5

To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. Spread over cooled cake.

Nutrition Facts

Per Serving:

233 calories; protein 3.2g 6% DV; carbohydrates 36.8g 12% DV; fat 8.4g 13% DV; cholesterol 24.9mg 8% DV; sodium 214.6mg 9% DV. Full Nutrition

Reviews (15)

Most helpful positive review

Linda

01/10/2007

Great cake! Made it for a 50th anniversary party and the wife-a real coconut lover-said it was the best cake she had tasted. She shared it with another friend and she wants the recipe too. I did replace the almond extract with vanilla only because I didn't have any and it tasted great. Great looking too! Read More

Helpful

(27)

Most helpful critical review

KRISOB

08/05/2003

This cake did not turn out well for me. The almond extract far overpowered the coconut taste I was looking forward to. Probably wouldn't make it again. Read More

Helpful

(21)

16 Ratings

5 star values: 5
4 star values: 5
3 star values: 1
2 star values: 3
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Linda

01/10/2007

Helpful

(27)

KRISOB

08/05/2003

This cake did not turn out well for me. The almond extract far overpowered the coconut taste I was looking forward to. Probably wouldn't make it again. Read More

Helpful

(21)

BOOPBEE

10/20/2004

I thought your recipe was delicous.That was my first time I eva made a cake from scratch.everyone that I let taste it loved it.I'am a box cake maker but from know on I will stay with home made.Thank you boopbee. Read More

Helpful

(13)

SMUELLING

05/15/2003

Wow! This really is a "light and beautiful cake" just as it says! I made this cake for my sister's birthday and she loved it - and I'm the queen bee at work today seeing as how I brought left-overs in for all... Read More

Helpful

(12)

katie

04/14/2008

I'm not a huge coconut fan; I made this for the cute factor! It turned out pretty cake-y but my guests ate it up anyway. They all said a glass of milk was a must to go along with it. I gave it 4 stars because it is SO cute for the Easter holiday or any spring time occasion and it is creative yet simple to make. Read More

Helpful

(8)

ForestStryfe

04/09/2007

I tried to make this twice and both times it fell apart on me. The almond took away from the rest of the flavors and I felt it was extremely crumbly. Read More

Helpful

(6)

aclove

11/06/2006

this was such a delicious cake. It was so light and tasty!! everybody in my house loved it! Read More

Helpful

(5)

Tanaquil

04/08/2007

Good my 8yo loved this cake. He helped me decorate it. We used AR decorating suggestions and made a 'bunny cake'. We decorated with candy sprinkles instead of the coconut. Thanks for the Easter memories! Read More

Helpful

(4)

kathyp

03/31/2012

This is a good recipe if you like coconut. But I love it! So I made the change of using 1/2 cup of creamed coconut instead of the corn syrup & water. I also used coconut extract instead of almond. All I can say is WOW! Read More

Helpful

(3)

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Nutritional Information

Coconut Layer Cake

Servings Per Recipe: 24
Calories: 233.4

% Daily Value *

protein: 6 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 13 %

saturated fat: 14 %

cholesterol: 8 %

vitamin a iu: 1 %

niacin equivalents: 12 %

vitamin b6: 2 %

vitamin c:

folate: 8 %

calcium: 8 %

iron: 6 %

magnesium: 3 %

potassium: 2 %

sodium: 9 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Coconut Layer Cake

1 of 15

All Reviews

Linda

01/10/2007

Helpful

(27)

KRISOB

08/05/2003

This cake did not turn out well for me. The almond extract far overpowered the coconut taste I was looking forward to. Probably wouldn't make it again.

Helpful

(21)

BOOPBEE