Double Coconut Cake With Fluffy Coconut Frosting

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Special occasion cake, great birthday cake! Edited from Cooking Light.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
  3. Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
  4. Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
  5. Add eggs, one at a time, beating well after each addition.
  6. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
  7. Stir in vanilla.
  8. Pour batter into prepared pans.
  9. Sharply tap the pans once on countertop to remove air bubbles.
  10. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
  11. Cool in pans 10 minutes on wire racks, and remove from pans.
  12. Cool completely on wire racks.
  13. Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
  14. Sprinkle with 1/3 cup coconut.
  15. Top with remaining cake layer, spread remaining frosting over top and sides of cake.
  16. Sprinkle with 1/3 cup coconut over top of cake.
  17. Store cake loosely covered in refrigerator.
  18. Fluffy coconut Frosting:.
  19. Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
  20. Combine sugar and water in a saucepan, bring to a boil.
  21. Cook, without stirring, until candy thermometer registers 238 degrees.
  22. Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
  23. Stir in extracts.
Most Helpful

EXCELLENT! This cake rises beautifully and retains both it's moisture and flavour (even 3 days later!!). The frosting (a boiled frosting like my Mama used to make & I never could!) is supurb!!! Easy to make (use a candy thermometer for a proper temp reading - it's essential! A heavy bottomed saucepan is your best choice here) and the flavour is magnificent!! My husband actually asked for a 2nd piece (he never asks for 2nds of anything!!!) As a variation, use maple flavouring and top a chocolate cake - WOW!! THANKS for this excellent recipe, one I'll be making again and again!!!

sharflan July 11, 2010

The cake is super moist (I used full-fat coconut milk) and light. We used a coconut cream cheese frosting.

Kobi Brock January 09, 2011

Really good cake, the icing amount was perfect to have it high and fluffy. I didn't have any cream of tartar on hand so I substituted it with 1tsp of lemon juice and it turned out great.

wildegirl September 07, 2009