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Holiday Coconut Cake

Holiday Coconut Cake



  1. Heat oven to 350 degrees F. Place 1/2 cup of the coconut and the walnuts in food processor container fitted with steel blade; cover. Process until finely ground; set aside.
  2. Mix matzo meal and potato starch; set aside.
  3. Beat egg yolks in large bowl with electric mixer on medium speed until well blended.
  4. Gradually add sugar, beating about 5 minutes or until thick and light in color.
  5. Beat in orange juice and matzo meal mixture until well blended.
  6. Gently stir in coconut mixture and orange peel.
  7. Beat egg whites and salt in another bowl until stiff but not dry. (Do not overbeat.)
  8. Gently stir in a small amount of the egg whites into batter; gently stir in remaining egg whites.
  9. Divide batter evenly between 2 greased and floured 9-inch round cake pans.
  10. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
  11. Cool 10 minutes; remove from pans. Cool completely on wire racks.
  12. Place 1 of the cake layers on serving plate. Spread top with about 1 1/2 cups of the whipped topping; sprinkle with half of the pineapple and 1/4 cup of the remaining coconut.
  13. Cover with second cake layer.
  14. Frost with remaining whipped topping and sprinkle with remaining 1 1/4 cups coconut.
  15. Garnish with remaining pineapple.
  16. Refrigerate at least 1 hour.
  17. Store leftover cake in refrigerator.

Yield: 16 servings

Size It Up: Savor a serving of this crowd-pleasing dessert on special occasions.

Great Substitute: Prepare as directed, using COOL WHIP French Vanilla Whipped Topping.

How To Thaw COOL WHIP: Place unopened 8 ounce tub in refrigerator for 4 hours. Do not thaw in microwave.

Nutritional Information: Calories 240 Total fat 12 g Saturated fat 8 g Cholesterol 80 mg Sodium 110 mg Carbohydrate 30 g Dietary fiber 2 g Sugars 21 g Protein 4 g Vitamin A 2 %DV Vitamin C 8 %DV Calcium 0 %DV Iron 4 %DV

Recipe and photo credit:


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