Toasted Coconut Cake

Submitted by Audrey Vincent
from The Good Cooks’ Cookbook from First United Methodist Church of Rushville

Toasted Coconut Cake


  • 3 egg yolks
  • 1 1/2 cups sugar
  • 3/4 cups butter or oleo
  • 1 cup water
  • 3 cups cake flour
  • 3 tsp. baking powder
  • 3 egg whites
  • 1 tsp. vanilla


  • Cream shortening; add sugar gradually. Add well beaten egg yolks and beat until light and fluffy. Sift flour 3 times with baking powder. Add to creamed mixture alternately with water. Add vanilla. Fold in stiffly beaten egg whites. Bake in 2 greased and floured (9 inch) pans at 350 degrees for 25-30 minutes. Frost with fluffy white frosting and cover with 2 1/2 cups toasted coconut. May put apricot jam between layers before frosting. Toast coconut: Place in metal cake pan and put in 350 degree oven. Turn with fork as coconut browns. Let toast until it is a golden brown color.