Margaret’s Coconut Cake

  • Yield servings

A beautifully simple, moist and light coconut cake iced to birthday party perfection.


1 1/2 cups King Arthur Cake Flour
1/2 tablespoon Baking Powder
1/4 teaspoon salt
2/3 cup caster sugar (or any sugar do)
6 tablespoons butter softened
1 whole egg and 2 egg whites
1/2 cup whole fat plain Greek-style yogurt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
12 tablespoons butter softened
4 ounces softened cream cheese
3 cups powdered sugar
1 teaspoon vanilla extract
2 cups flaked coconut (sweetened or unsweetened)



  1. Preheat oven to 350F.
  2. Mix dry ingredients together using a stand mixer on low-speed. Add softened butter and mix for 1 minute.
  3. Add whole egg and egg whites, beating after each addition until well blended. Scrape down sides of mixing bowl when necessary.
  4. In a small bowl whisk together the yogurt with the extracts. Add this mixture, in thirds, to the mixing bowl beating well after each addition until batter is airy and fluffy.
  5. Scrape batter into a greased and floured or parchment paper lined 9-inch cake pan.
  6. Bake for about 25 minutes or until done in the center of the cake. Remove from oven and cool on a rack.


  1. Using a stand mixer, cream together the butter and cream cheese. Slowly add powdered sugar by half cups. Scrape down sides when necessary. Add vanilla extract & drizzle in milk or cream until you have a fluffy frosting. Remove bowl from mixer and stir in half the flaked coconut.
  2. Place cake layer on a decorative cake stand or plate. Generously frost the cake and sprinkle the top with the second half of the coconut.

—By Teresa Blackburn, Food on Fifth



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