Cathy's Version of Brooklyn Diner Coconut Cake

Cathy's Version of Brooklyn Diner Coconut Cake

Cathy Egan Carrasquillo 1

"Wonderful moist white or coconut cake! Fill with coconut filling, frost with 7-minute icing, and sprinkle coconut all over the cake."


1 h 5 m {{adjustedServings}} servings 687 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 687 kcal
  • 34%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 93.4g
  • 30%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
  2. In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
  3. Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.
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  1. 8 Ratings


Pretty sure the author meant to beat the sugar with the butter until fluffy...

The cake is delicious! I added 1 cup of fresh grated coconut to the prepared batter. The cake was even better the second day. I used the Coconut Cream Cheese Frosting from this website. The f...

This cake is wonderful. I'm surprised it doesn't have more reviews. Very easy to make and turns out very moist and delicious. I used 2 tsp. of vanilla, no almond extract, and added a cup of swee...