Coconut Cake with Buttercream Frosting from Cooking Light

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 251.5
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 155.8 mg
  • Total Carbs: 53.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Coconut Cake with Buttercream Frosting from Cooking Light calories by ingredient
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Garnish the cake plate with sugar-frosted cranberries and rosemary sprigs. Garnish the cake plate with sugar-frosted cranberries and rosemary sprigs.
Number of Servings: 16


    Cooking spray
    1 tablespoon cake flour
    2 1/2 cups cake flour (about 10 ounces)
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 cups sugar
    6 tablespoons unsweetened applesauce
    1/4 cup egg substitute/whites
    4 egg whites
    3/4 cup light coconut milk
    1/4 teaspoon coconut extract

    1 cup sugar
    1/4 cup water
    5 large egg whites
    1/2 teaspoon cream of tartar
    1/8 teaspoon salt
    1/4 cup unsweetened applesauce
    1/4 teaspoon coconut extract (optional)
    3 tablespoons toasted flaked sweetened coconut


Preheat oven to 350°.

To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.

Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.

To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).

Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.

16 servings (serving size: 1 slice)

Nutrition without frosting: 200 calories, 2.5 grams fat, 0.6 grams dietary fiber

Loved this cake! I had it in my to-try pile for over a year and am sorry I waited so long. The cake and icing were delicious. Just enough coconut flavor in both. I had no problems with the icing; it was nice and fluffy. Served it to guests and it was a huge hit! I won't wait long to make this again. 01/21/08

I made this recipe as one of several desserts for Christmas 2006 and the response to it was enough to make me beam. The cake itself was moist, had a beautiful texture, was not so overly laden with coconut that it overwhelmed the taste buds. It was a perfect blend of flavors. Unfortunately, the frosting was a disaster! I followed the recipe to the letter since this was my first time making it, and when I was ready to frost the cake, found it shockingly thin & hardly fluffy; the more I frosted the layers, the more I realized I didn't want to serve it for my guests. Thankfully I had an unopened can of Pillsbury cream cheese frosting in my pantry; I used the Cooking Light frosting for a filler; Pillsbury for the main frosting. Doing it that way saved the recipe. I also garnished the cake as instructed, and the cake was a massive hit. I'll make the cake itself again...but I'll go with Pillsbury or Betty Crocker for my frosting! 04/24/07

Wonderful cake, very tasty and light. Straightforward recipe. Definitely use the cake flour because this cake is meant to be light in texture as well as ingredients. My suggestion is to refrigerate frosting before frosting the cake, then refrigerate cake if you're not serving it for a while. I decorated the plate with the sugar coated rosemary and plain strawberries. It was gorgeous! Definitely making this one for the next birthday. 12/05/06

Number of Servings: 16

Recipe submitted by SparkPeople user AFRICAPARISH.

TAGS:  Desserts |

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