Publisher Photo
Publisher Photo
My friends and family love this beautiful cake. I keep it refrigerated before serving to keep it moist and sweet. —Denise Carroll, Manchester, Tennessee
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min. + cooling

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • FILLING:
  • 3 cups sweetened shredded coconut
  • 1 cup confectioners' sugar
  • 1 cup (8 ounces) sour cream
  • FROSTING:
  • 1-1/2 cups sugar
  • 1/3 cup water
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Additional coconut, optional

Directions

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Transfer to prepared pans. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting.
For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes.
Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving. Yield: 12 servings.
Originally published as Coconut Dream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p82

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • FILLING:
  • 3 cups sweetened shredded coconut
  • 1 cup confectioners' sugar
  • 1 cup (8 ounces) sour cream
  • FROSTING:
  • 1-1/2 cups sugar
  • 1/3 cup water
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Additional coconut, optional
  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  3. Transfer to prepared pans. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting.
  5. For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes.
  6. Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving. Yield: 12 servings.
Originally published as Coconut Dream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p82

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