Print
Printable recipe for Baker's Coconut Cake, as seen on Taste of Southern.com.

Baker’s Coconut Cake

  • Author: Steve Gordon
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 - 10 slices 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Description

Follow step-by-step, photo illustrated instructions to make this Baker’s Coconut Cake. The layers are made from scratch based on a recipe adapted from a 1924 booklet all about Baker’s Coconut. The icing is also made from scratch and features Confectioner’s Sugar with just a little bit of heavy cream. You’ll love this old fashioned Coconut Cake recipe, probably very much like your Mother and Grandmother made.


Scale

Ingredients

Cake Ingredients: Sungold Coconut Cake

  • 2 cups Sugar
  • 1 cup Butter, at room temperature
  • 4 Eggs, separated
  • 1 cup Evaporated Milk
  • 3 cups All-Purpose Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Coconut Cream Icing

  • 3 cups Coconut
  • 3 cups Confectioners’ Sugar
  • 8 Tablespoons Heavy Cream, approximately.
  • 1 teaspoon Vanilla Extract

Instructions

Preheat oven to 350ºF.

  1. Place flour, baking powder, and pinch of salt, in a sifter.
  2. Sift three times. Set aside.
  3. Place butter in a large mixing bowl.
  4. Add Sugar.
  5. Beat butter and sugar to a smooth cream consistency.
  6. Separate the egg yolks from the whites, set whites aside.
  7. Beat the egg yolks well.
  8. Add egg yolks to the butter and sugar mixture and beat until very light.
  9. Add the sifted flour, alternating with the milk, to the first mixture, mix to combine.
  10. Beat the egg whites to a stiff froth.
  11. Add the vanilla extract to the batter mixture.
  12. Gently fold in the egg whites to the batter.
  13. Butter and flour two 9 inch cake layer pans.
  14. Divide the batter between the two pans.
  15. Bake at 350ºF for 20-25 minutes, or until done.
  16. Insert a wooden toothpick or skewer in the center of the baked layer. If it pulls out clean, cake is done.
  17. Remove from oven, place on a wire rack, let cool for 10 minutes before removing from pan.
  18. Let layers cool completely.
  19. Prepare layers as desired before frosting.

To Make The Icing and Assemble The Cake

  1. Place sugar in a medium size mixing bowl.
  2. Add the cream, a little at a time, beating steadily.
  3. Add Vanilla.
  4. When icing is of the right consistency, spread over the top of the layer.
  5. Sprinkle a good layer of coconut on top of layer.
  6. Repeat with the next layer.
  7. Ice the final layer and sides of the cake.
  8. Cover the entire cake with remaining coconut.
  9. Serve and Enjoy!


Notes

Frozen coconut is suggested as it more closely resembles fresh grated coconut.

Keywords: Baker's Coconut Cake Recipe, made from scratch, coconut cream frosting, our state magazine, southern recipes