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Coconut Layer Cake

 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 McCormick® Pure 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 McCormick® Pure 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.
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.