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Fresh Coconut Cake


  • 1 cup butter (no substitutions)
  • 2 cups sugar
  • 5 eggs
  • 1 teaspoon soda
  • dash of salt
  • 2-3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 to 3/4 teaspoon coconut flavoring
  • White Frosting Supreme:
  • 1/2 cup water
  • 2-1/4 cups sugar
  • 3 Tablespoons white Karo syrup
  • 3 egg whites
  • 2-1/2 Tablespoons powdered sugar:End of Icing recipe
  • 2 cups fresh grated coconut


Cream butter and sugar until perfectly smooth (about 15 minutes on electric mixer).

Add eggs, beating well after each addition.

Sift dry ingredients together and add to creamed mixture alternately with buttermilk.

Stir in vanilla and coconut flavoring.

Bake in 3 greased and floured 9-inch layer pans.

Bake at 350° for about 25 minutes or until layers test done.

Cool and frost. Sprinkle with coconut.

White Frosting Supreme:

In large saucepan, mix water, sugar and Karo. Bring slowly to a boil over medium heat, stirring constantly, until sugar is dissolved.

Cook to 238° on candy thermometer or soft ball stage, without stirring.

While syrup is cooking, beat egg whites stiff but not dry.

Slowly add syrup to beaten whites, continuing to beat as you pour.

Beat until the mixture is the consistency of whipped cream.

Add the powdered sugar and beat until well blended.

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