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Coconut Cake Made from Scratch

This delicious coconut cake is made from all natural ingredients. Perfect for a holiday breakfast with family!
Course Breakfast
Cuisine American
Keyword Coconut Cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Author I Heart Recipes


  • 3 1/4 cup cake flour
  • 3 cups granulated sugar
  • 1 cup unsalted butter
  • 1/2 cup butter flavored shortening
  • 3/4 cup half & half
  • 7 large egg whites
  • 1 tbsp vanilla extract
  • 2 1/2 tsp coconut extract

Coconut Icing

  • 1 cup confectioners sugar
  • 3 tbsp half & half
  • 1 tsp coconut extract


  • 1/4 cup sweetened shredded coconut


  • Preheat the oven to 325 F.
  • In a large bowl toss in the butter flavored shortening, unsalted butter, and granulated sugar.
  • Cream the ingredients together, then add in the egg whites. Also add in the vanilla, and coconut extract.
  • Once everything is well mixed, alternate adding in the cake flour and half & half.
  • Once the cake batter is nice and smooth, pour it into a nonstick tube or bundt pan (if you don't have a nonstick cake pan, be sure to grease and flour it prior to adding in the cake batter.)
  • Put the cake in the oven, and let bake for 1 hour and 20 minutes (or until done).
  • Remove the cake from the oven, and let cool in the cake pan for 10 minutes.
  • Remove the cake from the cake pan, and place on a cooling rack.
  • Combine all of the icing ingredients in a medium sized bowl, and mix until it's nice and creamy.
  • Once the cake is cool, place it on a cake stand and ice the cake.
  • Sprinkle the shredded coconut on top of the cake.
  • Serve and enjoy!