There are many different ways to make a coconut cake.
which one you would like depends on your taste and baking skills.
Some recipes are really simple and quick to prepare, and others can be complex and time consuming.
If you are a beginner you really should try a simple recipe like this one.
Coconut Cake Ingredients: 1 cup butter 2 cups sugar 4 eggs 3cups self rising flour 1 cup milk white icing coconut Cream butter and sugar; add eggs one at a time.
Mix well.
Add flour alternately with milk, beginning and ending with flour.
Divide into 3 greased and floured pans.
Bake at 350* for 25-30 minutes.
Let cool and frost and sprinkle with coconut.
If you're more advanced and have some time you might like this one.
Lemon coconut cake Ingredients 5 egg whites 3/4 cup shortening 1-1/2 cups sugar 1-1/2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup milk FILLING: 3/4 cup sugar 2 tablespoons cornstarch Dash salt 3/4 cup cold water 2 egg yolks 3 tablespoons lemon juice 1 tablespoon butter FROSTING: 3/4 cup shortening 3-3/4 cups confectioners' sugar 1 teaspoon vanilla extract 1/3 cup water 1-1/4 cups flaked coconut Directions Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
In a large bowl, cream shortening and sugar until light and fluffy.
Beat in vanilla.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Beat egg whites until stiff peaks form; gradually fold into creamed mixture.
Pour into three greased and floured 9-in.
round baking pans.
Bake at 350° for 18-20 minutes or until a toothpick comes out clean.
Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a heavy saucepan, combine sugar, cornstarch and salt.
Stir in water until smooth.
Cook and stir over medium-high heat until thickened.
Reduce heat; cook and stir 2 minutes longer.
Remove from the heat.
Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly.
Bring to a boil; cook and stir 2 minutes longer.
Remove from the heat.
Stir in lemon juice and butter.
Cool, without stirring, to room temperature.
In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla.
Gradually add water, beating until smooth.
Spread filling between cake layers.
Frost top and sides of cake; sprinkle with coconut.
Yield: 12-14 servings.
For a little different flavor toast the coconut before adding it to your cake.
These both are excellent choices but there are so many more like chocolate coconut cake or carrot coconut cake, just to name a couple.
Coconut cake is a must for a southern house hold.
They are so elegant and delicate in appearance.
Most bakeries have a few different kinds in there wedding cake recipes.