Coconut Cream Cake with Coconut Cream Cheese Frosting

Recipe from: favfamilyrecipes
Image Credit: Elise 

Coconut Cream Cake with Coconut Cream Cheese Frosting

“Please, don’t take my word for it. If you love coconut, you need to make this cake.” Elise 

Ingredients:

Coconut cream cake:

Wet Ingredients:

1 c. butter, softened

1 3/4 c. white sugar

1 c. cream of coconut (Coco Lopez is the one I used.. it can be found by the drink mixers at 

your grocery store)

4 large eggs

Dry Ingredients:

2 1/2 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Additional ingredients:

1 c. buttermilk

1 tsp. coconut extract

Coconut cream cheese frosting:

1/2 c. butter, softened

8 oz. block cream cheese, softened

1 tsp. coconut extract

1 bag powdered sugar

Milk (as needed)

Toasted Coconut* (see below)

Instructions:

For the Cake:

Separate eggs, set whites aside.

Beat wet ingredients together including egg yolks until fluffy. Sift dry ingredients together and 

stir well.

Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture.

In a clean bowl, beat egg whites with a pinch of salt until stiff.

Fold egg whites into batter.

Bake at 275-degrees in two 9-inch pans (sprayed with baking spray and floured or what works 

BEST is lining the bottom and sides of the pan with parchment paper) for about 90 minutes (it 

seems they finish much nicer in the lower heat).

After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the 

toothpick comes out clean.

After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each 

cake with a few holes (making sure not to poke all the way through) and drizzle remaining 

coconut cream over (about 1/2 c. total).

This is optional and just keeps the cake extra moist.

After the cake cools, transfer to the freezer and freeze overnight.

Frost immediately (see frosting recipe below) after removing from the freezer.

Allow to thaw for about an hour before serving.

If you want to do a layered cake, put a layer of frosting in-between the two cakes and then 

continue to frost the remainder of the cake.

Sprinkle with lightly toasted, shredded coconut (see below).

For the Frosting:

Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little 

until reaching desired consistency.

If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you 

want. (Add milk to thin it out, add powdered sugar to thicken it up).

Toasted Coconut:

Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet.

Spread it out so it makes just a single layer.

Bake for approx. 8-10 minutes in a 325-degree oven.

Some pieces will still be white and soft, some browned slightly with a little crunch.

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