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Best Ever Coconut Cake


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  • 1 3/4 c flour
  • 1 T baking powder
  • 1/2 t salt
  • 2/3 c shortening
  • 2 c sugar
  • 1 t vanilla
  • 1/4 t coconut extract
  • 1 c water
  • 4 egg whites
  • 1/2 t cream of tartar
  • 5 oz can evaporated milk
  • 1/2 c sweetened condensed milk
  • Topping
  • 2 c heavy cream
  • 2 1/2 T sugar
  • 1/4 t coconut extract
  • 1 1/2 t vanilla
  • 1 to 1/2 c sweetened flaked coconut


Servings 18
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 350. Grease and flour a 9x13 baking dish.
In a medium bowl, sift together flour, baking powder, and salt and set aside.
In a medium bowl, beat egg whites and cream of tartar until stiff peaks form and set aside.
In a large bowl, cream together shortening and sugar. Beat in vanilla and coconut extract.
Add flour mix to sugar mix, alternating with water, beginning and ending with dry ingredients. Fold egg whites into the batter until just combined.
Pour batter into prepared baking dish and spread evenly.
Bake for 30-40 min or until a toothpick comes out clean. Remove from oven and cool completely in the pan.
Poke holes in the cakes surface using the back end of a wooden spoon.
Whisk together the evap and condensed milk, pour evenly over the cooled cake and allow to soak in.

Beat together whipping cream, sugar, coconut extract and vanilla until stiff peaks form.
Spread over the cooled cake and sprinkle evenly with coconut. Store in the fridge.


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