Print Options

Back to Coconut Layer Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Coconut Layer Cake

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

12-16 ServingsPrep: 30 min. Bake: 40 min. + cooling

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;

2 of 2

Coconut Layer Cake (continued)

Directions (continued)

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.

Nutrition 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.