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Coconut Layer Cake

Contributed by: Chris WebAdmin. of


  • 2 cup cake flour; sifted
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter; or shortening
  • 1 cup sugar
  • 3 eggs; unbeaten
  • 1/3 cup milk
  • 1 teaspoon vanilla


Sift flour once, measure, add baking powder and salt, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.

Bake in two greased 9-inch layer pans in moderate oven at 375 F 25 to 30 minutes. Spread Tinted Seven Minute Frosting between layers and on top and sides of cake. Sprinkle top and sides of cake with Baker's Southern Style Coconut.

Spread Fudge Frosting between layers and on top and sides of cake. Decorate sides of cake with chopped pecans, if desired.


This recipe was taken from an old pamphlet dated 1940, which featured Kate Smith's favorite Cakes. For those who too young to remember, where it calls for the use of a rotary mixer in these recipes, just use your electric mixer, or hand mixer as required.

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