Coconut Cake With Frosting
A moist, coconut-flavored cake with rich frosting, perfect for celebrations or everyday treats, combining sweet coconut and vanilla notes with a tender crumb.
Ingredients
Instructions
- Mix 1 cup sugar, cooking oil, and egg yolks; mix well.
- Stir in 1 teaspoon vanilla and buttermilk.
- Sift together self-rising flour, baking soda, and salt; add to the mixture and mix well.
- Pour into a greased 9 x 13-inch baking pan.
- Bake at 350°F for 20 to 30 minutes or until golden brown and springs back in the center.
- Remove from oven and cool while making frosting.
- Beat egg whites until stiffly beaten.
- In a saucepan, combine 1/2 cup sugar and 1 cup white Karo syrup; bring to a boil.
- Gradually fold the hot syrup into the beaten egg whites to make frosting.
- Frost the cooled cake with the coconut frosting before serving.
Tips & Substitutions
For a lighter cake, separate the egg whites and yolks as instructed, ensuring the whites are beaten until stiff peaks form for the frosting. You can substitute buttermilk with a mixture of milk and vinegar if needed. Adding shredded coconut to the cake batter will enhance the coconut flavor, and using coconut oil in place of cooking oil can also add richness.
Serving Suggestions
This coconut cake pairs beautifully with a tropical fruit salad or a scoop of vanilla ice cream for a delightful dessert experience. For an extra touch, consider topping each slice with toasted coconut flakes. It can also be served alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store any leftover coconut cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To serve, bring the cake back to room temperature for the best texture and flavor, especially if the frosting has been chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Cake With Frosting contains roughly 549 calories, with 3g protein, 32g carbohydrates, and 43g fat. Note that it is relatively high in sodium, at 724mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour instead of self-rising flour. Just add 1 3/4 teaspoons of baking powder and 1/2 teaspoon of salt to the flour to mimic the self-rising effect.
How can I make the frosting stiffer?
To make the frosting stiffer, ensure that the egg whites are beaten to stiff peaks before adding the syrup. You can also add a bit of powdered sugar to the mixture if you want a thicker consistency.
Can I add coconut to the frosting?
Absolutely! You can fold in shredded coconut into the frosting for added texture and flavor. Just be careful not to overmix, as you want to maintain the fluffiness of the egg whites.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).