2 cups unsifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
8 tablespoons (1 stick) butter, softened
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon coconut flavoring
5 cups (about 1 1/2 pounds) unsifted confectioners’ sugar
4 tablespoons (1/2 stick) butter, softened
1/4 cup vegetable shortening
4 to 6 tablespoons milk
1/2 teaspoon coconut flavoring
1/4 teaspoon salt
2 cups sweetened flaked coconut
Decoration, optional:
Candied cherries or colored sugar


1. Prepare the cake: Heat oven to 350 degrees F. Generously grease and flour two 9-inch round baking pans. Stir together flour, baking powder and salt.
2. In a large bowl, with an electric mixer, beat together granulated sugar and butter until fluffy. Beat in eggs, one at a time. Add flour mixture, 1/2 cup milk the vanilla and coconut flavoring all at once. Beat at low speed until batter is smooth.
3. Spoon batter into pans and bake 25 to 30 minutes or until a toothpick inserted in the center of the layers comes out clean. Cool 5 minutes in pans; invert onto wire racks and cool completely.
4. Prepare frosting: In a medium bowl, beat confectioners’ sugar, butter, shortening, 4 tablespoons milk, the coconut flavoring and salt until smooth; add more milk if necessary to make a spreadable consistency. Fill and frost cake on serving plate. Sprinkle coconut over top and side. Decorate with candied cherries or colored sugar.

This delicious cake is good any time of the year. We always make it for the holidays and decorate the top with candied red and green cherries or sprinkle it with red and green sugar just before serving.

Coconut Cake
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