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Easy Coconut Cake Recipe by Patty Pinner | Grandbaby Cakes
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5 from 3 votes

Coconut Cake Recipe by Patty Pinner

An Easy Coconut Cake Recipe from Sweets Cookbook author Patty Pinner. A moist, delicious and classic coconut cake recipe filled with love.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Southern
Servings: 10 servings
Calories: 801kcal


  • 1 cup unsalted butter, softened 2 sticks
  • 2 cups granulated sugar
  • 4 large eggs separated
  • 3 cups cake flour sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 cup sweetened flaked coconut
  • 2 teaspoons vanilla extract
  • 2 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1 cup boiling water
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 2 cups sweetened flaked coconut for garnish


  • Preheat the oven to 350 degrees. Grease and lightly flour three 9-inch round cake pans. Set them aside.
  • To make the cake, in a large mixing bowl cream the butter and sugar thoroughly until
  • light and creamy.
  • Add the egg yolks one at time, beating well after each addition.
  • In a large bowl, sift together the flour, baking powder and salt.
  • Add the flour mixture to the butter and sugar mixture, alternating with the milk, beating after each addition. Stir in the coconut and vanilla extract.
  • In another bowl, beat the egg whites until they form stiff peaks.
  • Fold them into the cake batter. Divide the batter evenly into the prepared cake pans.
  • Bake for 30 minutes, or until a toothpick inserted into the middle of each layer comes out clean. Transfer the pans from the oven to wire racks.
  • Allow to cool in their pans for 10 minutes, then unmold them onto the wire racks to cool completely.
  • To make the frosting, in a large saucepan, combine the sugar, corn syrup and boiling water.
  • Bring to a boil over medium-low heat, and cook until the mixture spins thread and reaches 242 degrees on a candy thermometer.
  • In a large bowl, beat the egg whites until they form stiff peaks.
  • Pour the sugar and syrup mixture over the egg whites, beating constantly.
  • Add the vanilla extract, then cool the frosting until firm enough to spread.
  • Transfer one cake layer to a serving platter; spread 1/3 of the coconut frosting on top. Sprinkle coconut on top.
  • Top with another cake layer and spread with the second third of the frosting. Sprinkle more coconut on top.
  • Top with the remaining cake layer, then spread the remaining frosting on the top and sides of the cake.
  • Sprinkle with the remaining coconut, pressing gently into the frosting if you want to.


Miss Essie Brazil's Three-Layer Coconut Cake
Recipe courtesy of Patty Pinner's Cookbook Sweets: A Collection of Soul Food Desserts and Memories


Calories: 801kcal | Carbohydrates: 128g | Protein: 9g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 125mg | Sodium: 197mg | Potassium: 291mg | Fiber: 3g | Sugar: 97g | Vitamin A: 715IU | Calcium: 87mg | Iron: 1.2mg