Go Back

Fresh Coconut Cake – 1983

Course Dessert



  • 1 stick oleo (margarine)
  • 1/2 c. sugar
  • 3 eggs
  • 1/2 c. white Karo (corn syrup)
  • 1-1/3 c. Water
  • 1 pkg. white cake mix


  • 2-1/2 c. sugar
  • 1/2 c. Water
  • 2 egg whites
  • 2 T. sugar
  • 1 t. vanilla
  • Grated coconut



  • For cake, mix all ingredients well in order listed.
  • Bake in 3 greased and floured pans for 30 minutes at 350 degrees.
  • Cool cakes 10 minutes, remove from pans and let cool completely.


  • For frosting, cook sugar, water and Karo until firm ball is formed when a drop of syrup is dropped in a glass of cold water.
  • Beat egg whites, add sugar. Beat until stiff.
  • Add syrup mixture slowly as you continue beating egg whites, until mixture will hold its shape.
  • Add vanilla.
  • Spread on cake layers, top each layer with fresh grated coconut.
  • Spread frosting on sides of cake. Sprinkle sides with coconut.


(Editor’s note: The frosting has a marshmallow consistency and was a challenge to make. I used a candy thermometer but taking the syrup to hard ball stage made it too stiff once the vanilla was added. I made a second batch and took it to about 255 degrees and that worked better, but it sets up quickly.)