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Old fashioned coconut cake


Old fashioned coconut cake


+To prepare the cake:

°5 Egg whites at room temperature

°Half a cup of milk

°Cup unsalted butter, softened at room temperature

°1 cup granulated sugar


°1 teaspoon vanilla

°Half a cup teaspoon of almond extract

°2 cups cake flour

°1 tablespoon baking powder

°1/2 teaspoon kosher salt


°1 cup grated and sweetened coconut

+ To freeze:

°One cup softened unsalted butter

°1 package (8 ounces) cream cheese, softened to room temperature

°5 cups powdered sugar


°Half a cup of cream

°2 cups grated, sweetened coconut


To make the cake:

Beat the egg whites and 1/2 cup buttermilk in a small bowl until lightly combined. sit aside.

In a bowl, beat butter, sugar, vanilla, and almond extract on medium speed for 2 minutes, scraping


down sides of bowl as needed. Add the dry ingredients and mix until well combined. Beat the mixture

with the egg whites until completely combined.Add the remaining milk and beat for 3-4 minutes,

scraping down the sides of the bowl. Add the coconut.

Spray 9-inch cake pans with baking spray. Pour the mixture into the pans and bake in a 350°F oven for

26-28 minutes. Remove and let cool completely on a rack.To freeze:

Beat butter and cream cheese with the paddle attachment of an electric mixer for 3 minutes. Add

powdered sugar and cream. Continue beating for another 4 to 5 minutes, scraping down the side of

the bowl as necessary.

To assemble, place a cake base on a cake stand. Pour a generous amount of frosting on top and


spread it with a spatula.Place the second cake layer on top. Spread the icing all over the cake. To place

the coconut on the top and sides of the cake, place the cake stand on a baking sheet (to catch any

excess coconut). Fill your hand with coconut and press lightly on the sides of the cake. Repeat until

desired amount of coconut has been applied.Enjoy!

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