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Coconut Cake

Coconut Cake

Oxmoor House MAY 2008

  • Yield: 1 (2-layer) cake
  • Cook time:25 Minutes
  • Prep time:10 Minutes
  • Other:5 Minutes


  • 1 1/4 cups unsalted butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder


Grease 2 (9") round cake pans with shortening, line pans with wax paper, and grease paper. Dust with flour, shaking out excess.

Beat butter at low speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt in a medium bowl. With mixer at low speed, add dry ingredients alternately with coconut milk, beginning and ending with dry ingredients. Add extracts. Pour batter into prepared pans.

Bake at 350° for 23 to 25 minutes or until a wooden skewer inserted in center comes out clean. Cool layers in pans on wire racks 5 minutes; remove from pans, and cool completely on wire racks. Cake layers can be wrapped and chilled up to 2 days, if desired.

Spread Coconutty-Pecan Frosting between layers and on top of cake; let ooze down sides.


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Coconut Cake recipe