Coconut Cake II

Our favorite — everyone wants this for their birthday cake! It is especially delicious with the White Frosting recipe, below.

Coconut Cake II


  • 2 cups white sugar
  • 3/4 cup shortening
  • 3 egg yolks
  • 1 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract
  • 3 egg whites, beaten stiff
  • 6 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup white sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract


1 In a large bowl, cream together 2 cups sugar and 3/4 cup shortening. Add 3 egg yolks, and beat well.

2 Chop coconut fine in a food processor; whisk together with flour and baking powder. Stir these ingredients alternately with 1 cup milk into the creamed mixture; beat well. Stir in 1 teaspoon vanilla. Lastly, fold in whipped egg whites.

3 Grease and flour either two 9 inch layer pans, or one 9 x 13 inch pan. Pour batter into prepared pans.

4 Bake at 350 degrees F (175 degrees C) for about 30 minutes for 2 layers, about 45 minutes for 9 x 13 inch pan. Check with toothpick, and by touching lightly in the center ( it should spring back when done).

5 To Make White Frosting: Shake 6 tablespoons flour and one cup milk in a jar. In a saucepan, cook mixture until thick, stirring constantly. Cool.

6 Beat 1 cup sugar, butter or margarine, and 1/2 cup shortening until smooth and fluffy with mixer. Add cooled flour and milk mixture, and beat well. Stir in 1 teaspoon vanilla.

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