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Coconut Cake

Coconut CakeThis super moist Coconut Cake tastes as good as it looks! The frosting is not to sweet and compliments the soft cake. It may look complicated but is very easy to prepare. Here is an easy dessert recipe for Coconut Cake.

2 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup shortening
1 2/3 cups sugar
1 teaspoon clear vanilla
1 teaspoon coconut extract
4 egg whites
1 1/4 cups buttermilk

5 tablespoons Wondra Flour
1 cup milk
1/2 cup unsalted butter or 1/2 cup margarine
1/2 cup shortening
1/2 teaspoon salt
1 cup confectioners' sugar
1 teaspoon clear vanilla
3 cups shredded coconut    (to top the frosting)


Grease and flour two round cake pans.

Sift together flour, baking powder, baking soda and salt. Set aside.

In another large bowl, cream together shortening and sugar. Blend in vanilla and coconut extracts. Beat in egg whites.

Add in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans and bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Cool in pans for 10 to 15 minutes, then finish cooling on wire racks. Cool completely before frosting.

To make the frosting, mix together Wondra flour and milk in a saucepan over medium heat, stirring until thick. Cool.

In a deep bowl, beat butter, shortening and salt. Add in confectioner's sugar and vanilla. Beat in cooled Wondra flour mixture until fluffy.

Spread frosting in between cake layers and use remaining frosting to cover top and sides of cake. Sprinkle with shredded coconut.

Store leftover Coconut Cake in refrigerator.

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