Coconut Layer Cake

Coconut Layer Cake

15 Reviews 16 Pics
Recipe by  Carol

“This is a light and beautiful cake.”

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Adjust Servings

Original recipe yields 2 -9 inch layers



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer cake pans.
  2. Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined.
  3. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing.
  5. To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. Spread over cooled cake.

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Reviews (15)

Rate This Recipe


Great cake! Made it for a 50th anniversary party and the wife-a real coconut lover-said it was the best cake she had tasted. She shared it with another friend and she wants the recipe too. I did replace the almond extract with vanilla only because I didn't have any and it tasted great. Great looking too!



This cake did not turn out well for me. The almond extract far overpowered the coconut taste I was looking forward to. Probably wouldn't make it again.



I thought your recipe was delicous.That was my first time I eva made a cake from scratch.everyone that I let taste it loved it.I'am a box cake maker but from know on I will stay with home made.Thank you boopbee.

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Amount Per Serving (24 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 36.8 g
  • 12%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 215 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Coconut Cake I


next recipe:

Fresh Coconut Layer Cake