The best delicious Coconut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Cake recipe today!
Hello my friends, this Coconut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Cake is amazingly delicious, and addictive, everyone will be asking for more Coconut Cake.
What Makes This Coconut Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Cake.
Ready to make this Coconut Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
4 Eggs
1/2 c Oil
1/2 c Water
1/2 ts Vanilla
1/2 ts Salt
1 1/2 ts Baking powder
1 c Cake flour
3/4 c Sugar
FILLING
2 c Milk; plus…
2 tb Milk
3/4 c Sugar
1/2 ts Vanilla
1 tb Cornstarch
2 Eggs; beaten
FROSTING
1 1/2 c Whipping cream
3 tb Sugar
3 c Freshly grated coconut
Separate the first 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon
vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar and mix
until smooth. Beat 4 egg whites until stiff and carefully fold into batter.
Pour into 10-inch springform pan that has been greased and floured or waxed
paper lined. Bake at 325F about 50 minutes, or until cake tests done. Cool.
Cut cake into 4 very thin or 3 thicker layers.
To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon
vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold
milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook,
stirring, until thickened. Cool.
To assemble, spread custard between cake layers. Whip cream with 3
tablespoons sugar until stiff. Frost top and sides of cake with whipped
cream. Sprinkle top and sides generously with coconut. Chill thoroughly.
From
Yields
12 Servings
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