Rating: 4.5 stars
16 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 10

Coconut Cake makes an indulgent end-of-meal dessert. Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

Recipe by Cooking Light December 2001

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
14 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

  • Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

  • Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

  • Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.

  • (Totals include Fluffy Coconut Frosting.)

Nutrition Facts

298 calories; calories from fat 24%; fat 7.9g; saturated fat 5g; mono fat 1.7g; poly fat 0.3g; protein 3.4g; carbohydrates 53.8g; fiber 0.4g; cholesterol 42mg; iron 1.6mg; sodium 273mg; calcium 52mg.
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