Fresh Coconut Cake

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Fresh or frozen coconut is perishable—use cake pronto after frosting


  • c. sifted cake flour
  • 4 tsp. baking powder
  • ¾ tsp


  • Sift together flour, baking powder and salt three times.
  • Cream butter well, then add 1 c. sugar and blend well.
  • Beat egg whites until fluffy. Gradually add ½ c. sugar, beating until stiff peaks form.
  • Add flavorings to milk and add milk alternately with dry ingredients to creamed mixture. Beat well.
  • Fold egg white mixture into batter.