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White Lily

Old Fashioned Coconut Cake


30 min


30 min


12 servings


Pillsbury™ Baking Spray with Flour 1/2 tsp. lemon extract
3 cups White Lily® Enriched Bleached All Purpose Flour HOT COCONUT FROSTING
2 tsps. baking powder 2 cups sugar
1 cup butter softened1 cup coconut milk
2 cups sugar 6 tbsps. butter
4 large eggs lightly beaten18 oz. frozen coconut
1 cup whole milk 3 large egg whites
1/2 tsp. vanilla extract 1 tsp. vanilla extract


  1. 1.
    HEAT oven to 350°F. Coat three 9-inch round cake pans lightly with flour no-stick cooking spray.

  2. 2.
    SIFT together flour and baking powder (or stir together until very well blended).

  3. 3.
    BEAT butter until very light and fluffy. Gradually add sugar; continue mixing until very light, about 4 minutes. Add eggs, one at a time, beating one minute after each addition.

  4. 4.
    ADD about one-third of flour mixture, then half of milk. Stir just until blended and repeat, ending with the addition of flour. Stir in vanilla and lemon extracts. Divide batter evenly between pans.

  5. 5.
    BAKE 20 to 25 minutes or until a knife inserted is clean when removed. Cool cake layers in pans 10 minutes. Turn onto cooling racks; allow to cool completely.


  7. 1.
    STIR sugar, coconut milk and butter in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 6 minutes. Cool to room temperature. Stir in coconut.

  8. 2.
    BEAT egg whites until stiff peaks form. Fold into coconut mixture.

  9. 3.
    HEAT over medium-low heat, stirring until it begins to simmer. Stir in vanilla. Ladle hot frosting onto cake layers.