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4.58 from 7 votes

The Best Coconut Cake EVER!

Author: Kasey Trenum

Ingredients

1-2-3-4 Cake Recipe

  • 1 cup butter room temperature
  • 2 cups sugar
  • 3 cups all purpose flour sifted
  • 4 eggs
  • 1 cup whole milk
  • 1 Tablespoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt

7 Minute Frosting

  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tarter or 1 tablespoon white corn syrup
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 2 egg whites
  • 1 1/2 teaspoons pure vanilla extract

Sugar Syrup

  • 1 cup water
  • 1 cup sugar
  • **You'll also need at least 3 bags of frozen coconut to add between the layers and top of the cake. You could use packaged coconut but the frozen is the best.

Instructions

For the Cake:

  • Preheat oven to 350 degrees.
  • Grease and flour (3) 9 inch cake pans.
  • In a large bowl beat butter until fluffy and smooth.
  • Add sugar to butter and beat on low for 6-8 minutes.
  • One at a time add eggs, beating after each addition.
  • Sift flour, baking powder and salt together.
  • Alternate adding flour mixture and milk beating after each addition. You'll want to begin and end with flour.
  • Stir in vanilla until mixed through.
  • Pour equal amounts in pans and level batter.
  • Bake for 25-30 minutes then cool for 5-10 minutes before inverting on a cooling rack.
  • Cool completely.

For the Frosting:

  • Put all of the ingredients except the vanilla extract in the top of a double broiler.
  • Beat for 1 minute.
  • Place pan over boiling water, however do not allow the boiling water to touch the bottom of the pan or the icing could become grainy.
  • Beat for 7 minutes on high speed, then add in vanilla.

To make the Sugar Syrup

  • Boil one cup of water and one cup of sugar until it thickens and becomes syrupy.