Tony Claxton's Recipes
Coconut Cake
With Coconut Frosting

White Mountain Cake      
14 1/4 oz cake flour is about 3 C. 16 oz sugar is about 2 1/4 C. You can use fresh coconut for this cake but I like the sweet stuff. These instructions assume that you are using an electric stand mixer with a paddle attachment. If not you will need to beat things a little longer. The recipe doesn't say to but I usually hold back a couple of teaspoons of sugar from the recipe to use when whisking the whites. This will help prevent overbeating them.


14 1/4 oz - Cake Flour
1 1/2 t - Baking Powder
1 t - Kosher Salt
1/2 C - Coconut Milk
1/2 C - Coconut Cream
1 t - Coconut Extract
    8 oz - Unsalted Butter, softened
16 oz - Sugar
4 - Large Egg Whites
1/3 C - Coconut Water
1 Recipe - 7 Minute Coconut Frosting
10 oz - Grated, Sweetened Coconut

  • Preheat oven to 350°F.
  • Grease 2 9" cake pans, line bottoms with parchment paper, grease paper and flour pans.
  • Measure out flour, baking powder and salt into a bowl and whisk to combine.
  • Combine the coconut milk, coconut cream and coconut extract in another bowl.
  • Beat butter in mixer on medium speed until fluffy, about one minute.
  • Add sugar slowly over about 1 or 2 minutes while mixer is on low.
  • Scrape down sides of bowl and beat on medium speed for another 2 or 3 minutes or until mixture is lighter in color and increases slightly in volume.
  • Add flour and milk mixtures alternatingly in 3 batches beginning with flour and ending with milk while mixing on low speed. Do not overmix.
  • In separate bowl beat the egg whites until they form stiff peaks.
  • Fold egg whites into the cake batter until just combined.
  • Divide batter into prepared pans and bake for about 40 minutes or until cakes test done.
  • Cool cakes for about 10 minutes in pans and turn out on racks to cool.
  • When cakes are completely cool split cakes horizontally in two layers and use a pastry brush to brush the coconut water on the cut sides of the cake layers.
  • Let coconut water soak in while preparing frosting.
  • Spread about 3/4 C of frosting and sprinkle with about 1/2 C coconut between each layer.
  • Frost the top and sides of the cake and cover with the remaining coconut.
  • Refrigerate cake for at least 30 minutes before serving.

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