My first recipe ever! This one comes to you from my mom in Boston. She came across it years ago and had yet to make it until this weekend. The cake is moist and dense, and the cream cheese frosting melds perfectly with the nuttiness of the coconut. Pour a tall glass of milk, throw on a faux-fur coat, and savour the experience that is this wonderful creation!



For the cake:

2 3/4 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
4 large eggs, separated
1 cup buttermilk
1 cup canned sweetened cream of coconut
1 teaspoon vanilla extract

For the frosting:

8-ounce package cream cheese, at room temperature
1 stick butter, at room temperature
2-3 cups powdered sugar
1/2 cup canned sweetened cream of coconut
4 cups sweetened shredded coconut
1 teaspoon vanilla extract


Preheat oven to 350Ā°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon 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 extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
 
Using clean dry beaters, beat egg whites 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.


While the cakes are baking, prepare the frosting. Using an electric mixer, beat the cream cheese and butter together until mixed. add the cream of coconut, the vanilla extract, and the powdered sugar. Mix until frosting comes together.

Place 1 cake layer on cake plate. Spread 1 cup cream cheese frosting over cake layer. Sprinkle 1 cup 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. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)


The original recipe from Epicurious can be found here

29 comments

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scountryman
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I can personally vouch for this cake, especially the frosting. Hope that in the que is your mom’s chocolate chip coffee cake. Every time I make it, folks ask for the recipe. I refuse, of course. šŸ™‚

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Preyel Patel
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let’s make a deal. i do a photoshoot of you and you make me some of this scrumptious cake. yeah?! also, i clicked on the picture and it’s an extra large file. you can see all the texture. when will you be home?

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Medifast Coupons
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Oh I really want this coconut cake right here right now in front of me, and not on my puter screen.

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Jenn
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Congrats on your new blog!! I make this exact recipe. It is soooo good. My boyfriend says it’s the best cake I make!

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Mariam
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Are we supposed to mix all 4 cups of coconut into the cream cheese frosting? I’m confused….because you say sprinkle 1 cup of coconut into first layer..and then sprinkle more on the top?! Arent’ we supposed to put it all into the cream cheese! I’m making the cake as i type this and I dont know what to do with the icing! OH NO

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Sarah Fennel
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See how in the picture the coconut shreds rest on top of the frosting? All the coconut goes after the frosting and not mixed in with it. So, one cup goes on over the first cake layer, then the remaining 3 cups get sprinkled on top once the entire cake is frosted!

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Nicole Smith
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Hey, This cake looks amazing! It would be an awesome entry for the Instructable Dessert Contest: http://www.instructables.com/contest/dessert/

You should check it out šŸ™‚

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Beth
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Where do you find ‘sweetened cream of coconut?’

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Sarah Fennel
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at the grocery store in the baking aisle!

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Ange
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Oh Yea!! Made this for work friends and it is a huge hit today with ALL the staff! Thank you for the fabulous recipe!!
PS…found cream of coconut at our grocery store on the spanish food isle. šŸ™‚ YUMMY CAKE!

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Sandy V
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It was not in the baking isle at Food Lion! Staff helped me find it in the canned vegetables next to coconut milk so be careful.

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Sandy V
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It was not in the baking isle at Food Lion! Staff helped me find it in the canned vegetables next to coconut milk so be careful.

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Anonymous
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what is wrong with the frosting? it was so thin when i made it i had to put in double the amnt of sugar to make it spreadable, other wise it was the consitency of creamy salad dressing; what did i do wrong?

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Broma Bakery
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I added in a clause on how to prepare the frosting, and tweaked the cream cheese amounts. Hopefully that should help. However, if you keep the cream cheese and butter to room temp (and not melted), the original recipe should work just fine!

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Anonymous
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FYI, you should add the sugar further down the list of ingredients because I added it to my flour mixture. My own fault but the list is not organized very nicely….

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Broma Bakery
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I try to list all dry ingredients first, then all wet ingredients. Always be sure to check the directions first!

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Peggy Sue
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I’m going to try this this weekend for my mom’s birthday. She loves coconut cake so I’m excited to do this for her. Hope all goes well and I can find the cream of coconut. Will let you know.

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Meredith
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Going to make this for my mother-in-law’s birthday. She adores coconut cake.

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Broma Bakery
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So glad to hear. Let us know how it goes!

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Anonymous
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This was just okay .. I really wanted to like it, but there wasn’t enough coconut flavour. Perhaps next time I will sub some of the vanilla extract for coconut extract. It was like a cake donut with a glaze. Not a bad cake donut, but not a great coconut cake for us.

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Lovage BabyBlends
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I’ve been looking for the perfect coconut cake recipe for a long time and this is it! Thank you so much for sharing and making our Easter desert perfect. I made a 6 seconds Vine video on the process. It won’t let me share a link but it’s under Lovage BabyBlends- Boston. Thanks again!

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Sharon
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Can you toast the coconut for the top and around the cake?

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Anonymous
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This was delicious!

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Anonymous
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FANTASTIC!!!

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Imperfectly Balanced
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Do you use the cream from the can of coconut milk or what type of cream of coconut do you use?

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Justine R
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I made this for a coworker’s birthday (who loves coconut cake) and it was a huge hit. Everyone devoured it, including me, and I don’t even really like coconut. Thank you so much for the recipe!!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Absolutely Justine! I’m so glad you enjoyed it. It remains a favorite of mine to this day!

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