Classic Coconut Cake with White Mountain Coconut Icing

Ready in 1 hour
27 review(s) averaging 4.4. 76% would make again

Top-ranked recipe named "Classic Coconut Cake with White Mountain Coconut Icing"

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My husband found this recipe in the Dallas Morning News and insisted that I make it - he did help by "throwing" the coconut on the top and sides of the cake! It was well worth the effort. The article named it "The glamour queen of confections".

"I'm not much into baking but this cake was relatively easy! I had to make 2 batches of the icing because I wasn't sure if I made it right the first time - the reipe doesn't say if the syrup needs to be cooled before you add it to the egg mixture and my first batch was a little runny - the second one wasn't much thicker - I'm still not sure about when to add the syrup. THe cake was delish!"

- nelli2009

Ingredients

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3 cups All purpose flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Vanilla extract
1 cup Milk or juice from a fresh coconut; see notes
1 cup Butter; softened
2 cups Sugar
4 Eggs
White Mountain Coconut Icing; Recipe follows
3 cups coconut; Freshly grated or sweetened shredded coconut

Original recipe makes 10

Servings  

Preparation

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans and set aside. In a medium bowl, combine the flour, baking powder and salt and use a fork to mix them together. Pour the milk or coconut juice into a measuring cup and stir the vanilla into the milk.

In a large bowl, beat the softened butter with a mixer at medium speed until creamy. Add the sugar and continue beating, stopping to scrape down the sides, until the mixture is light and evenly combined. Add the eggs, one by one, beating well each time, until the mixture is thick and smooth.

Add about 1/2 of the flour mixture to the batter and beat well at low speed. Then add about half the milk to the batter, beating well. Continue beating as you add another third of the flour mixture, followed by the rest of the milk, and then the remaining flour mixture, beating well each time until the batter is very thick and smooth.

Quickly scrape the batter into the prepared cake pans, dividing it evenly, and place them in the oven. Bake for 25 to 30 minutes, until the cakes are golden-brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Watch closely - one may be done before the other.

Remove from the oven and cool in the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out the cakes onto wire racks or plates, turn the layers top side up and cool completely.

Make White Mountain Coconut Icing; set aside.

White Mountain Coconut Icing

1 cup sugar

1/2 cup water

2 egg whites

Add the sugar and water to a small sauce pan and stir to dissolve it. Bring the mixture to a gentle boil and cook without stirring for 3 minutes. Then boil for 5 to 10 minutes, stirring often, until the syrup has thickened and will form itself into a thread about 2 inches long when poured from a spoon back into the pan. Beat the egg whites in a large bowl with a mixer at high speed until they are bright white, shiny and pillow into voluminous clouds. While beating at high speed, slowly pour the cooked syrup into the egg whites to blend them into a fluffy-white icing. 4 to 5 minutes.

To ice the cake, place one cake layer, top side down, on a cake stand or serving plate. Cover it generously with icing and sprinkle with some of the coconut. Place the second layer on top of the iced layer, top side up. Ice the sides to help keep the cake steady, and then spread icing generously over the top, completely covering the cake. Place cake stand or serving plate on a cookie sheet to catch loose coconut as you shower the cake. Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover the bare spots. Transfer leftover cocnut to a jar or plastic bag and store it in the freezer.

Notes

This recipe calls for the juice from a fresh coconut. I substituted canned, unsweeted coconut milk (cream), found in the Asian foods section of the grocery store. Be sure to shake it good and then stir it with a spoon to mix it well once it's open. The icing and coconut topping would also be great on a chocolate cake.

Credits

Added on Award Medal

photo by Beachbumette Beachbumette

photo by Beachbumette Beachbumette

photo by Maddassa Maddassa

photo by malibubrie93 malibubrie93

photo by tonio35 tonio35

Calories Per Serving: 1038 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Classic Coconut Cake with White Mountain Coconut Icing All 27 reviews

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Love this cake
cococordell 11 month ago
Not very sweet for a cake.
spellchick84 1 year ago
Didn't turn out right!!! Cake fell apart..and the sugar syrup seized up on me...tried doing the icing with egg whites and sugar tht came.out ok but the whole cake its self was a mess.
dawatha 1 year ago
Fairly easy and absolutely wonderfull! My family and guest loved this old-fashioned, from scratch, comfort cake.
drouchea 1 year ago
I have made it twice using exactly same ingredians you used , first time it comes really salty and the second time didnt put salf and it comes less salty but still salty. I do believe you should mension that the butter should not be salted butter
Dragon22 2 years ago
Linda..the icing on top is like an italian meringue frosting in that u pour the sugar syrup once ur done cooking it because the heat of the syrup will cook the eggs. But pour it in slowly and gently that way you dont scramble the eggs. :) i think ill make this for my uncle looks, he specifically asked for coconut cake and this is getting great reviews! Cant wait
hanaaali 2 years ago
Can anyone clarify if the sugar water needs to cool before adding to the egg whites? Like someone else, i am rating it 5 Stars based on looks & other reviews until I make this for myself - once I clarify how to make the Icing. Thank you kindly.
Lindalovespink 2 years ago
Most excellent! A delicious cake that was more than worth the time and trouble. Thanks Beachbumette!
AnnMarieWhenham 2 years ago
Beautifull cake.easy to make.i used cream unstead of icing,as i dont like icing. I added coconut to tje cream.turned out great. Would make it again.
christia3 2 years ago
Good and easy to prepare
Donnawhilby 3 years ago
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