The Best Coconut Cake Recipes

My favorite coconut white cake recipe is from the Southern Living Cookbook. I bought this book years ago when it was first introduced and it's been my favorite ever since. The holiday recipes are the greatest and there are lots of full color pictures. The best recipes of the Annual Cookbook series are included. Look for this coconut cake recipe on page 116.

Stately Coconut Later Cake
1 cup shortening
2 cups sugar
4 eggs
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Lemon Orange Filling (see below)
Boiled Frosting (see below)
1 small fresh coconut grated or 1/2 cup flaked coconut

Cream shortening, gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 375 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread Lemon-Orange Filling between layers and spread Boiled Frosting on top and sides. Sprinkle with coconut.

Lemon-Orange Filling
1 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
1/4 cup water
2 tablespoons grated orange rind
1 1/4 cups orange juice
1/4 cup lemon juice
4 egg yolks, well beaten

Combine sugar, flour, salt, and water in a heavy saucepan, stir well. Stir in fruit and juices. Cook over medium heat, stirring constantly, until mixture thickens and boils. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture; stirring constantly. Return to boil; cook 1 to 2 minutes, stirring constantly. Remove from heat and let cook completely. Mixture will be thick.

I love Key Limes and this recipe is one that I've made several times. It's foolproof and tastes yummy. Perfect for an afternoon snack with friends.

1 cup sweetened flaked coconut
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh Key lime juice, divided
1 cup confectioners sugar
1 tablespoon rum (optional)

Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper. Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on. Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour. Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.

Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

This Swiss made Rotho Cake Container keeps cakes, pies and other delicacies cool and fresh with a cooling pack which is stored in its own compartment. Ensure your cakes and pies arrive fresh and stay cool till you are ready to serve them.