Nutritional Info

Nutrition Facts

Serving Size 1 (17g)

Calories 77
Calories from Fat 32 (42%)
Amount Per Serving %DIV
Total Fat 3.6g 6%
Saturated Fat 0.8g 4%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 2mg 1%
Sodium 200mg 9%
Potassium 70.9mg 2%
Total Carbohydrate 9.8g 3%
Dietary Fiber 0.7g 3%
Sugars 0.2g
Protein 1.7g 3%

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Recipe Description
If you need a way to bring a little tropical sunshine into your holidays, then here is the cake recipe for you. Sweet coconut is mixed into the batter and adds to the icing of this lovely cake.
Prep time
30 min
Cook time
38 min
Ready In
1 hr 8 min


Serves Tool

Serves To:USMetric
6 Ounce(oz)  icing sugar
4 Ounce(oz)  plain flour
1/2 Teaspoon(t)  cream of tartar
9 Ounce(oz)  caster sugar
2 Teaspoon(t)  salt
4 Teaspoon(t)  almond essence
3 1/2 Ounce(oz)  coconut, desiccated
12   egg whites
2 Tablespoon(T)  cold water
3 Ounce(oz)  desiccated coconut, toasted
12   egg whites


Preheat a 350° F oven. Sift the icing sugar and flour into a bowl. Set aside. With an electric mixer, beat the egg whites with the cream of tartar on medium speed until very thick. Turn the mixer to high speed and beat in the caster sugar, 2 tablespoons at a time, reserving 2 tablespoons. Continue bearing until stiff and glossy. Swiftly beat in the reserved 2 tablespoons of sugar with the salt and almond essence. Transfer the cake mixture to an ungreased 10 inch non stick tube tin, and cut gently through the mixture with a metal spatula. Bake until the top of the cake springs back when touched lightly, 30 to 35 minutes. As soon as the cake is done, turn the tin upside down and suspend its funnel over the neck of a funnel or bottle. Let cool, about 1 hour. For the icing, combine the egg whites, sugar, salt and water in a heatproof bowl. Beat with an electric mixer until blended. Set the bowl over a pan of boiling water and continue beating on medium speed until the icing is stiff, about 3 minutes. Remove the pan from the heat and stir in the almond essence. Unmould the cake onto a serving plate. Spread the icing gently over the top and sides of the cake. Sprinkle with the toasted coconut.

Additional notes

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Coconut Cake
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