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Coconut Layer Cake Recipe

Coconut Layer Cake Recipe

"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling YIELD:16 servings

Ingredients

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

Directions

  • 1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  • 2. Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans.
  • 3. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans.
  • 4. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
  • 5. For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator. Yield: 16 servings.

Nutritional Facts

1 slice: 571 calories, 28g fat (15g saturated fat), 96mg cholesterol, 239mg sodium, 75g carbohydrate (62g sugars, 1g fiber), 6g protein.

Reviews for Coconut Layer Cake

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MY REVIEW
corry05 User ID: 1733671 260789
Reviewed Feb. 4, 2017

"Delicious cake but too much batter for two 9 inch pans. Overflowed, trimmed, made it work. Would make again."

MY REVIEW
prettymama User ID: 573892 17591
Reviewed Feb. 21, 2013

"Delicious and very moist. I used coconut extract. I will definitely make this cake again."

MY REVIEW
xicota User ID: 944314 3627
Reviewed Aug. 19, 2010

"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!"

MY REVIEW
mizchancellor User ID: 4425930 10578
Reviewed Nov. 14, 2009

"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!!"

MY REVIEW
beep5491 User ID: 4139021 20519
Reviewed Jun. 1, 2009

"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!"

MY REVIEW
soapdance User ID: 3796687 8551
Reviewed Jan. 19, 2009

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

MY REVIEW
Chavel User ID: 3702697 200630
Reviewed Dec. 18, 2008

"This cake is also known as Italian Cream cake"

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