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

Carol

Recipe Summary

Servings:
24
Yield:
2 -9 inch layers
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(27)

Most helpful critical review

Rating: 3 stars
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
(21)
16 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
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
(27)
Rating: 3 stars
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
(21)
Rating: 5 stars
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
(13)
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Rating: 5 stars
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
(12)
Rating: 4 stars
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
(8)
Rating: 1 stars
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
(6)
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Rating: 5 stars
11/06/2006
this was such a delicious cake. It was so light and tasty!! everybody in my house loved it! Read More
(5)
Rating: 4 stars
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
(4)
Rating: 4 stars
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
(3)