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Coconut Cake

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: Level: Easy
Prep: Cook: 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)


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.


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