My Mom’s Best Ever Coconut Cake is dessert heaven! Creamy, dreamy, tender cake topped with whipped cream is so easy to make and is loaded with coconut flavor!
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I can’t tell you guys how many times I’ve made this recipe. It took me forever to finally bake it up, but once I did, I couldn’t stop! My mom made this cake one night when we came over to her house for dinner, and now I fantasize about it. The cake itself is moist (a weird word I know, but it totally applies here) and has a tender crumb with a subtle coconut flavor. Top that off with coconut flavored whipped cream and tons of shredded coconut and you’ll be in heaven!
This cake takes steps. This is not an “I need a cake in 30 minutes for a party! Ahhhhh!” recipe. This is a step 1, wait, step 2, wait, step 3, eat kind of recipe. But once it’s done you can pop it in the fridge until your ready to serve, or just pry up the foil a little a eat it a fork full at a time when no one’s looking. I’d be the last person to judge you for that. Actually, I’d be right behind with my own bigger fork.
Point being, I adore this cake and I’m sure you will too. And I totally have plans to hoard the whole thing and not share with anyone. Ha! Okay, I’ll probably pass some off to the neighbors so it doesn’t go to waste. I always end up making the whole recipe instead of a half (9-inch by 9-inch pan if ya want to do it though!), but there are worse things in life than cake.
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Mom's Best Ever Coconut Cake
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1/3 cup coconut oil
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup water
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 5 ounces evaporated milk
- 1/2 cup sweetened condensed milk
- 2 cups heavy cream
- 2 1/2 tablespoons sugar
- 1/4 teaspoon coconut extract
- 1 1/2 teaspoons vanilla
- 1 to 1 1/2 cups sweetened flaked coconut
Preheat oven to 350 degrees F. Grease and flour a 9-inch x 13-inch baking dish.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In a medium bowl, beat egg whites and cream of tartar until stiff peaks form; set aside.
In a large bowl, cream together shortening and sugar. Beat in vanilla and coconut extract.
Add flour mixture to sugar mixture, alternating with water, beginning and ending with dry ingredients. Fold egg whites into the batter until just combined.
Pour batter into prepared baking dish, and spread evenly.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in the pan.
Poke holes in the cake’s surface using the back end of a wooden spoon.
Whisk together the evaporated milk and sweetened condensed milk; pour evenly over the cooled cake and allow to soak in.
Beat together whipping cream, sugar, coconut extract, and vanilla until stiff peaks form.
Spread whipped cream over the evenly over the entire cake. Sprinkle evenly with coconut. If desired, refrigerate before serving (at least 30 minutes) and store covered in the fridge.