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Coconut Layer Cake Recipe

Coconut Layer Cake Recipe photo by Taste of Home

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"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.

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Coconut Layer Cake Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 12-16 Servings

30 40 70

Ingredients

5 eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
2 cups flaked coconut
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
4 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1/4 cup flaked coconut, toasted
Pecan halves

Directions

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Stir in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add coconut and pecans. In a small bowl and with clean beaters, beat egg whites until stiff peaks form; gently fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese, sugar, butter and vanilla in a large bowl until smooth and creamy. Spread between layers and over top and sides of cake. Sprinkle with coconut; garnish with pecans. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 572 calories, 29 g fat (15 g saturated fat), 106 mg cholesterol, 239 mg sodium, 75 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Coconut Layer Cake in Taste of Home April/May 1996, p67

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Reviews for Coconut Layer Cake

Coconut Layer Cake

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Reviewed on Aug. 19, 2010 by xicota

I had been looking for a good coconut cake recipe, and thought I'd try this one. I used all butter, as I do not use shortening in cooking. I omitted the pecans, as I thought the coconut was texture enough. I also used a butter cream frosting instead of the cream cheese. I covered the frosting with coconut as well. The cake looked beautiful, and was very rich. I will definitely make this again!

Reviewed on Nov. 14, 2009 by mizchancellor

this was my first "from scratch" cake i have ever made, an it was "out of this world" my family as well as my neighbors loved it!!

Reviewed on Jun. 01, 2009 by beep5491

I made this cake for my mom's birthday (minus the pecans). It was so easy and absolutely delicious! Everyone LOVED it! I added homemade lemon filling in between the layers instead of icing and that just added to the yumminess of the cake. Awsome recipe!

Reviewed on Jan. 19, 2009 by soapdance

One of my favorite recipes! This cake is super-moist and very flavorful. Works great in a 9 x 13 pan too!

Reviewed on Dec. 18, 2008 by Chavel

This cake is also known as Italian Cream Cake