Prize Coconut Cake

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The Editors
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This Prize Coconut Cake is so soft, light, and moist with natural coconut. We’ve also included our seven-minute frosting recipe. It’s perfect for Easter, Christmas, and many other special occasions!

Tip: Don’t use all-purpose flour here. Cake flour is finely ground which is what makes this white cake so soft and fluffy. Make an exception and pick up a bag of cake flour in the grocery aisle (where you find the other flours). If you must, you can make a cake flour substitute. Just measure 1 cup all-purpose flour and remove two tablespoons and replace with cornstarch. Then run through a sifter TWICE so it’s finely sifted, and measure 1 cup from this mixture.

Coconut Cake

1-3/4 cups sifted cake flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter
1 cup plus 2 tablespoons sugar
2 eggs
2/3 cup milk
1 teaspoon vanilla
2/3 cup sweetened shredded coconut

Measure sifted flour, baking powder, and salt and sift together. Cream the butter and gradually add the sugar and cream until light and fluffy. Add the eggs one at a time, beating well after each addition. Alternately add the flour mixture and the milk, beating after each addition until smooth. Stir in the vanilla and the coconut. Pour the batter into two 8-inch layer pans lined on the bottom with paper. Bake in a moderate oven (350 degrees F) for 30 to 35 minutes. Cool for 10 minutes in the pans, then remove and finish cooling on cake racks.

Put layers together and cover the cake with Seven-Minute frosting (see recipe below). Sprinkle it at once with 1-1/2 cups shredded coconut.

Seven-Minute Frosting

2 egg whites
1-1/2 cups sugar
few grains of salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla

Beat together the egg whites, sugar, salt, water, and corn syrup in the top of a double boiler; place over boiling water and continue beating with a rotary beater — electric if you have one — for 4-7 minutes or until the frosting thickens and holds its shape when dropped from the beater. Remove from the stove, add the vanilla, and continue beating until thick enough to spread.

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The Almanac Chefs

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