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This classic coconut cake features a homemade frosting made from sugar, lemon juice, egg whites, vanilla extract, and shredded coconut.

Recipe by MyRecipes March 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
10 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Assemble cake: Arrange one cake layer on a serving platter. Spread top evenly with about 1/2 cup frosting. Set second cake layer on top. Spread top and sides of cake with remaining frosting. Gently pat shredded coconut onto frosting around sides and sprinkle coconut generously over top.

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  • Adapted 4/24/17

  • In a separate clean, dry mixing bowl, beat egg whites with a pinch of salt until medium-firm peaks form, but don't allow whites to become dry. Fold about a third of whites into batter to lighten, then fold in remaining whites.

  • Divide batter between pans and bake on middle rack of oven until a toothpick inserted into center comes out clean, about 30 minutes. Cool in pans on a wire rack for 10 minutes, then turn out onto racks to cool completely.

  • Make frosting: Combine sugar, 1/4 cup water and cream of tartar in a small saucepan. Bring to a boil over high heat, stirring only until sugar dissolves. Cook syrup until it reaches soft-ball stage, 234°F on a candy thermometer. Cool slightly. In a clean, dry bowl, using an electric mixer, beat egg whites until frothy. With beaters running, slowly pour in warm syrup. Beat in vanilla, and continue beating until cool and thickened.

Nutrition Facts

586 calories; fat 21g; saturated fat 14g; protein 7g; carbohydrates 94g; fiber 1g; cholesterol 122mg; sodium 201mg.
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