Coconut Cake

By Stonyfield

A traditional yellow cake laced with coconut, then sprinkled with coconut for a fanciful party cake. It's fun, festive and fluffy. Once you've tried cake made with yogurt, there is no alternative, it adds incredible moistness.

Ready In: 1 hr

Level: Easy

Prep: 20 mins

Cook: 40 mins

Yields: 12 Servings


  • 2 1/2 c all-purpose flour
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 3/4 c unsalted butter (room temperature)
  • 1 3/4 c sugar (divided)
  • 6 large eggs (room temperature)
  • 1 t vanilla extract
  • 1 c shredded coconut
  • 1 3/4 c Stonyfield Organic Whole Milk French Vanilla Yogurt
  • 1/2 t cream of tartar
  • butter cream frosting
  • 2 c unsweetened coconut (for garnish)
  • directions

    Step 1

    Preheat oven to 350°. Grease and flour 2 9-inch cake pans. In large bowl sift together flour, baking powder, baking soda, and salt. In a separate bowl beat butter with electric mixer or hand mixer for 1-2 minutes until soft. Gradually add 1 1/2 cups of sugar. Beat until light and fluffy. Separate eggs and add one egg yolk one at a time to wet ingredients mixing constantly (reserve egg whites in a separate bowl). Add vanilla extract and coconut. With mixer on low, alternate adding the dry ingredients and yogurt to batter.

    Step 2

    Beat the egg whites until foamy. Add cream of tartar to egg whites and continue beating until stiff peaks form. Gradually add remaining 1/4 cup of sugar. With a spatula fold egg whites into batter.

    Step 3

    Divide batter evenly between cake pans. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Let cool before frosting. Frost with your favorite butter cream frosting and garnish with 2 cups of unsweetened coconut.

    make it with yogurt instead!