COCONUT CAKE WITH COCONUT FROSTING
This Old-Fashioned Coconut Cake is a recipe your Grandmother most likely made, and it is still a classic today!
If you love this coconut cake you may also like our easier version, it’s made with a cake mix but no one will EVER know. It has over 100 comments! Check out this delicious Sour Cream Coconut Cake now.
❤️WHY WE LOVE THIS RECIPE
If you have followed our website for any amount of time, you know we love all the old-fashioned recipes. We try to include all of them on our website because they take us right back to our childhood. I remember my Nannie making this cake and it was always on a cake stand and waiting for us to enjoy at Easter. She would decorate it with little easter eggs and we loved it so much.
LOTS OF EGGS
This recipe requires 9 egg whites, 5 for the cake and 4 for the frosting. Yes, that is a lot of eggs to use, but you can buy just egg whites. They are in a container next to the eggs. Be sure to look at the label; it should say “egg whites.” You don’t want to get egg beaters or anything like that. One egg is equal to about 3 tablespoons of egg whites.
LEFTOVER EGG YOLKS
Now that you have made this cake, you have 9 egg yolks left over. Here are some tips on freezing or keeping the yolks. Place one egg yolk in each ice cube cavity of a clean ice cube tray. Add a pinch of salt to each yolk (if you plan to eventually use them in savory recipes) or a pinch of sugar (if you will use them in sweet recipes). Freeze overnight until solid, then transfer to an airtight freezer bag. To use, thaw in refrigerator and then mix well. They will keep in the freezer for up to three months. Leftover egg yolks can also be refrigerated for 3-4 days.
BATTER WILL BE THICK
This will be a thick batter, and it’s important not to overbake it; if you do, it will turn out tough. You can also make this cake in a 9X13 if you like. All ovens vary, so please check the cake for doneness before the allotted cooking time.
OTHER COCONUT RECIPES
STORING & SERVING SIZE
We store this cake in a cool place, but you can also put it in the refrigerator. It makes 8-10 servings.
CAN I MAKE THIS IN ADVANCE?
Yes, you can easily make this cake in advance. We find that works just fine. This is the perfect holiday cake, we love it for Easter and Christmas! It’s also great for any baby or wedding shower.
Old Fashioned Coconut Cake with Coconut Frosting
Video
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter or 1 stick or 8 tablespoons softened
- 1 1/2 cups sugar
- 5 egg whites
- 1 cup milk I use 2%
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 2/3 cup sweetened coconut
FROSTING
- 4 egg whites
- 1/2 teaspoon cream of tartar
- Dash of salt
- 1/4 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1 cup sugar
- 1/4 cup hot water
- 1 1/2 to 2 cups sweetened coconut flakes
Instructions
- Sift together the flour, baking powder and salt. (I sift mine twice with a flour sifter. You could use a wire whisk but be sure to get out lumps in flour). Set aside.
- Cream together the butter and sugar. Beat egg whites until soft peaks form and add to the butter and sugar. Add flour mixture and milk continue mixing just until all ingredients are wet. Fold in vanilla and coconut extracts along with sweetened coconut with a spoon. Scrape sides of bowl.
- Spray two 9 inch round cake pans and divide batter between the two. (You could make this in a 9 x 13 pan, also) This will be a thick batter. Bake in preheated 350 degree oven 25 to 30 minutes checking centers for doneness. (It is important not to overcook this cake or it will be tough. Ovens vary so check at about 25 minutes to see if center is done.) Let cool for at least 10 minutes before removing from pans.
Frosting Instructions
- Bring sugar and water to a boil on top of the stove. DO NOT STIR. Cook until reaches 238 degrees on candy thermometer. While sugar is cooking combine egg whites, 1/2 teaspoon cream of tartar, dash salt, 1/2 teaspoon vanilla extract and 1/4 teaspoon coconut extract and mix with mixer until stiff peaks form.
- When sugar mixture reaches 238 degrees remove and start pouring into egg whites while mixing at high speed. This just takes about a minute till at spreading consistency. Spread frosting on first layer of cake, sprinkle with sweetened coconut, add top layer and frost. Frosting should be thick between layers on top and sides. Add sweetened coconut to the top and sides.
Notes
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Would 7 minute frosting work with this cake?
Im sure it would.
Is it ok to use cake flour for this recipe?
I have never tried it, so cant say!
This looks like a proper coconut cake, can’t wait to try it! I always see recipes for coconut cake with cream cheese frosting and that is not what a proper southern coconut cake is supposed to have to frost it. Thanks so much!
You are very welcome! Enjoy!
Do you have a recipe for using white cake mix for the coconut cake how do you make it ?
https://thesouthernladycooks.com/easy-sour-cream-coconut-cake/
Just wondering if this cake with coconut frosting has to be refrigerated?
I hope it is one you can leave out on counter.
Yes, I leave it out on the counter under a cover like the one it is on in the photo.
Divinity frosting is so good. Thanks for publishing this.
I LOVE COCONUT CAKE………YUM YUM YUM
Loved this site. I did so enjoy the southern speech and the cake looks delish. Will try real soon. Yall be good!
This is a very beautiful coconut cake!
This looks amazing. My mother used to make a homemade coconut cake and break the coconut with a hammer back in the 60’s I have her recipe I will have to see if this is like hers but this looks amazing.
My mom used “real coconuts” too, and made white cakes that she drizzled with coconut milk, after she punched holes in the cake with tooothpicks. Her frosting was delicious and tasted like divinity; and of course had coconut all over it and between all layers. She would refrigerate overnight before serving. It was soooooooo good!!! I wish I had her magic formula???
Wow, good old fashioned coconut cake! Looks absolutely delicious!
This is pretty much like my mother made coconut cake except she usually put apricot jam or lemon curd between the layers.
I can not wait to try this – it looks absolutely sinful! K