Recipes

Coconut Layer Cake

Name: Coconut Layer Cake
Ingredients: 0.75 cup shortening; 0.75 teaspoon salt; 1.5 cups white sugar; 2 cups milk; 3 eggs; 1 teaspoon vanilla extract; 3 cups sifted all-purpose flour; 4.5 teaspoons baking powder; 1 teaspoon almond extract; 1 cup flaked coconut; 0.33333334326744 cup corn syrup; 2 tablespoons water; 0.25 teaspoon cream of tartar; 0.25 teaspoon salt; 1 teaspoon vanilla extract; 0.75 cup white sugar

3.5

(16)

15 Reviews

18 Photos

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

Recipe by Carol

Updated on August 22, 2022

18

Servings:

24

Yield:

2 to 9 - inch layers

Jump to Nutrition Facts

Ingredients

¾ cup shortening
¾ teaspoon salt
1 ½ cups white sugar
2 cups milk
3 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

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer cake pans.
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.
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.
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.
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
8g	Fat
37g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 233
% Daily Value *
Total Fat 8g	11%
Saturated Fat 3g	15%
Cholesterol 25mg	8%
Sodium 215mg	9%
Total Carbohydrate 37g	13%
Dietary Fiber 1g	3%
Total Sugars 21g
Protein 3g
Calcium 81mg	6%
Iron 1mg	6%
Potassium 73mg	2%

* 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.