Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I tried making this with bagged grated coconut...not good...BUT, if you have fresh coconut, DON'T miss out on this loaf!

Ingredients Nutrition


  1. Cream shortening; add sugar gradually, and continue creaming until very fluffy.
  2. Sift flour, baking powder, and salt together.
  3. Add alternately with milk to creamed mixture.
  4. Beat egg whites until stiff but not dry.
  5. Fold egg whites and coconut into batter.
  6. Cut waxed paper to fit two 9x5x3-inch loaf pan. Grease pans add line with waxed paper.
  7. Bake about 1 hour at 350 degrees.
  8. Cool on racks before removing.
Most Helpful

I liked the way this came out... a delicate white cake, but I didn't taste the coconut very much at all. It might've been because I didn't use the coconut right away after I grated it. I meant to, but life happened, and the coconut meat ended up sitting in a ziplock in the fridge for a few days before I could get to it. I used all-purpose flour with the standard substitution for cake flour (7/8 cup of a.p. flour = 1 cup cake flour). So I used 3 1/8 cups of a.p. flour. When we mixed the flour and milk into the creamed shortening/sugar, it was so heavy and dense a batter, I could not see how I would ever be able to fold in the egg whites. So I added the whole can of evaporated milk (1 1/2 cups), instead of the 1 cup called for. I'm glad I did. It was still a challenge to carefully fold in those egg whites. I was so careful with this delicate recipe that I did sift the flour twice...once when measuring it and once when combining with the salt and b.p. Normally I blow off sifting, but I wanted this to come out right. I will probably make it again, but with fresher coconut (the day I grate it?) and increase the coconut to at least 1 cup. I would still use the whole can of evaporated milk. I think this cake would be very nice served with some coconut flavored whip cream and sliced strawberries or possibly a sauce of some kind... maybe a rum sauce?

MathMom.calif April 23, 2007