Aunt Jenny's Peerless Coconut Cake

This recipe comes from an old Spry brochure. It is now considered an heirloom recipe.


  • 2 cups sifted cake flour
  • 1 1/4 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup Spry
  • 1 cup less 2 tablespoon milk
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1/4 teaspoon orange extract
  • 3 egg whites, unbeaten


  1. Sift flour, sugar, baking powder and salt into mixing bowl. Drop in Spry.
  2. Add two-thirds of milk, then flavorings, and beat 200 strokes (2 minutes by hand or on mixer at low speed). Scrape bowl and spoon or beater.
  3. Add egg whites and remaining milk and beat 200 strokes (2 minutes on mixer at low speed).
  4. Bake in two deep 8-inch Spry-coated layer pans at 360 degrees F for 25 to 30 minutes.
  5. Spread Peerless Frosting between layers and on top and sides.
  6. Sprinkle 1 cup coconut all over frosted cake.
  7. Peerless Frosting: Make 7-Minute Frosting with 2 egg whites. Flavor with 1 1/2 teaspoons vanilla extract, 1 teaspoon almond extract and 1/2 teaspoon orange extract.

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