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    You are in: Home / Recipes / Old Fashioned Coconut Cake Recipe
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    Old Fashioned Coconut Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    45 mins

    25 mins

    Marg (CaymanDesigns)'s Note:

    This is an old family recipe. It originally called for fresh grated coconut and coconut milk. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. It is one of the best coconut cakes I have ever had!

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    Units: US | Metric


    1. 1
      Combine eggs and sugar and beat until light and fluffy.
    2. 2
      Add flour and baking powder and beat on low until smooth.
    3. 3
      Add coconut flavoring.
    4. 4
      Combine milk and butter in a saucepan and heat until butter melts.
    5. 5
      Fold into other mixture.
    6. 6
      Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
    7. 7
      Thaw the packages of coconut.
    8. 8
      Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
    9. 9
      Topping the icing with the coconut (in between the layers too!).

    Ratings & Reviews:

    • on May 16, 2010


      Made this for my son's birthday at his request and it was delicious! Always risky to try a new recipe for an important event but knew I could trust Marg :) Took Marg's suggestion and used Seven-Minute Frosting. Made three 9-inch layers in my Doughmakers pans, love them. Greased and floured and then added a circle of wax paper before adding the batter. Had no problem with sticking. Was afraid the cake layers would be too thin but they were perfect. Cake stored well in the fridge for several days until we could eat it all. Didn't realize until I got home that my coconut came in 6oz. packages. Was worried I wouldn't have enough but ended up using only 1 1/2 packages. Could not get coconut milk out of the coconut but the cake was still moist and delicious. This is the first time I've made a cake with fresh (well, frozen) coconut. It was very good, but of course much less sweet than the cakes using heavily sweetened flaked coconut from the baking aisle. Delicious, old-fashioned cake! Thanks for sharing the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2007



    Nutritional Facts for Old Fashioned Coconut Cake

    Serving Size: 1 (191 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 905.7
    Calories from Fat 621
    Total Fat 69.0 g
    Saturated Fat 56.9 g
    Cholesterol 103.8 mg
    Sodium 207.4 mg
    Total Carbohydrate 70.6 g
    Dietary Fiber 14.4 g
    Sugars 39.7 g
    Protein 10.8 g

    The following items or measurements are not included:

    coconut flavoring

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