Coconut Cake Recipe

The cake layers are easy to make as a one bowl recipe.

The batter color may vary depending on the flour and sugar used and baking conditions.

Whole grain flour adds light brown color and a healthy food element to the cake layers. However all-purpose white flour will be good as well.

Cake Ingredients

2/3 cup butter

1 cup buttermilk or yogurt

2 cups grated fresh coconut

4 eggs

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup white sugar

1 teaspoon vanilla extract

Frosting Ingredients

4 egg whites

1/3 cup white sugar

1/4 cup coconut water

1/2 teaspoon vanilla sugar or vanilla extract

1 cup grated coconut

Preheat the oven to 350°F (175°C).

Grease and flour two 9 inch round baking pans. Set aside.

First grate the coconut if you haven't done so yet. You will need 3 cups grated coconut for this recipe, including the frosting. It's approximately 2 middle-size coconuts.

To crack a coconut you can preheat it in the oven for 15-20 minutes. The shell will either crack itself or will become easier to crack. There are many videos on youtube how to do it.

Mix the softened butter and sugar until even and fluffy. Add vanilla sugar and salt.

Stir in buttermilk, eggs, baking powder and flour. Blend with a mixer thoroughly.

Fold in grated coconut.

And pour the batter into prepared forms. Bake for 30-35 minutes.

When ready take the layers out of the oven and let cool.

Preheat a large saucepan with water on the stove.

Start beating the egg whites with sugar and vanilla extract in a heatproof bowl. Set the bowl over the simmering water and continue beating with a mixer for about 5 minutes. Gradually add coconut water and continue beating for a minute or two.

Cover the cake layers with the frosting immediately and sprinkle with grated coconut.

Bon Appetite!

Is there any other type of frosting suitable for this cake?

Sure. You may use any type of white frosting you like, either whipped cream or cream cheese based or any other.