One of my favorite childhood memories is my Nanny’s Coconut Cake.  It was on our table for every special occasion.  Apparently, it was made very simply with a boxed white cake mix.  But the frosting is what makes this recipe special.  Nanny would add just enough red food coloring to the frosting so that it came out a pretty light pink.  She would then cover the entire cake in shredded angel coconut.

Fluffy Icing

  • 1 egg white
  • 1/4 cup Karo white syrup
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1 box powdered sugar

I usually end up adding a little more powdered sugar until it reaches a thicker consistency.

My Mother prefers Duncan Hines white cake mix for a moist cake.  Although if you have a good recipe for white cake, use yours.  Bake in two round cake pans.  Place a good amount of frosting in between the layers.  Then frost the cake and add your coconut to the top and sides.  Add a few jelly beans to make a festive Easter cake.

My Mother continues the tradition to this day, making sure that she adds the same love that Nanny put into hers.  I hope you will enjoy this cake as much as we do.