“This is an old recipe from my mother's collection. If you love coconut, you'll love this cake! It's delicious! I just entered it (Aug. '07) in our county fair, and I got a 2nd place ribbon!”
1hr 20mins
1 cake

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Let egg whites warm to room temperature in large mixing bowl.
  3. Sift and measure flour; mix with sugar, baking powder and salt into another large bowl. Make well in center.
  4. Add, in order, oil, egg yolks, water, and the coconut and vanilla extracts; beat with a spoon or on low speed of mixer until smooth.
  5. Stir in coconut.
  6. Beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised.
  7. With whisk or rubber spatula, using an under-and-over motion, gently fold egg yolk mixture and flaked coconut into egg whites just to blend.
  8. Pour into an ungreased 10-inch tube pan.
  9. Bake 50 – 60 minutes, or until cake springs back when gently pressed with fingertip.
  10. Invert cake (over long neck bottle); let cool completely—about 1-1/2 hours.
  11. Carefully loosen cake from pan and remove.
  12. Serve plain or sprinkle lightly with confectioner’s sugar.
  13. Enjoy!

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