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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:12-16 servings


  • 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 slice: 572 calories, 29g fat (15g saturated fat), 106mg cholesterol, 239mg sodium, 75g carbohydrate (58g sugars, 1g fiber), 6g protein.

Reviews for Coconut Layer Cake

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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."

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

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

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!"

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!!"

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!"

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!"

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

"This cake is also known as Italian Cream cake"

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