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    Coconut Layer Cake w/ Cream Cheese Frost

    Source of Recipe – The Shubox Café, Cedar Grove, NJ

    Recipe Introduction

    This was an absolutely delicious cake. Perfect texture. I cannot recommend it too much! The frosting is wonderful. Rich, creamy, decadent! I adore coconut and haven’t ever found a coconut cake recipe that was ‘coconutty’ enough for me. This is the one. The only thing that I would add is perhaps a tiny splash of coconut extract to the cake and frosting (I TOLD you I was a coconut fiend!), but everyone who tasted this loved it! I would also like to make the frosting with fresh coconut next time, perhaps shaving wide pieces of the coconut with a vegetable peeler. I used the recipe to make cupcakes, adjusting the temperature and timing, but when I make the cake, I think that I might add some lemon zest to the cake and frosting and use lemon curd between the layers. NOTE: I made this cake for Easter 2006 and added 1 t. coconut flavoring to the cake batter and to the frosting. The batter made 3-8" layers which I split and filled with lemon curd. This was raved over at the dinner. After a VERY full meal almost everyone ate a piece of this cake.

    List of Ingredients

    2 ¾ c. flour
    1 t. baking powder
    ½ t. baking soda
    ½ t. salt
    1 ¾ c. sugar
    1 c. sweet butter, room temperature
    1 c. canned sweetened cream of coconut (you will use the rest of the can in the frosting)
    4 lg. eggs, separated
    1 t. vanilla extract
    1 c. buttermilk
    Pinch of salt

    2 8-oz. pkgs. Cream cheese, room temperature
    ½ c. butter, room temperature
    2 c. 10-X
    ½ c. canned sweetened cream of coconut
    1 t. vanilla extract
    4 cups sweetened shredded coconut


    Preheat the oven to 350 degrees. Butter and flour two 9” cake pans with 2” high sides. Whisk flour, baking powder, baking soda and ½ t. salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks, and vanilla. On low speed, beat in dry ingredients and them buttermilk, each just until blended.

    Using clean dry beaters, beat egg white with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

    Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

    Place 1 cake layer on cake plate. Spread 1 c. Cream Cheese Frosting over cake layer. Sprinkle with 1 c. sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere.

    Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

    NOTE: Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.

    Serves 10.




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