Tuesday, February 10, 2015

Heavenly Coconut Cake Topped With Coconut Cream Cheese Frosting

This moist scrumptious Heavenly Coconut Cake Topped With Coconut Cream Cheese Frosting is one of my husband's favorite cakes. This make a large cake and a wonderful dessert for all you coconut lovers. Ingredients you will need to make the coconut cake are sugar, butter, shortening, eggs, buttermilk, coconut, flour, pecans and baking soda. The frosting ingredients are butter, coconut, cream cheese, powdered sugar and milk. Let get to cooking!
Ingredients for coconut cake:

2 cups sugar
½ cup butter or oleo, 1 stick
½ cup shortening
5 eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups shredded coconut
2 cups flour
1 cup pecans


Step 1: Preheat oven to 350 degree F.
Step 2: In a large mixing bowl cream sugar, oleo or butter and shortening with an electric mixer.
Step 3: Separate eggs
Step 4: Add egg yolks one at a time and beat well. Set aside egg whites.
Step 5: Add flour, baking soda, coconut, buttermilk and pecans; beat well.
Step 6: Beat egg whites until stiff.
Step 7: Fold beaten egg whites into mixture.
Step 8: Pour into greased and floured 9 x 13-inch pan or 3 greased and floured 9-inch layer pans.
Step 9: Bake at 350 degree F for 20-30 minutes.
Step 10: Frost cake with Coconut Cream Cheese 



4 tablespoons oleo or butter
2 cups of shredded coconut
1-8 ounce cream cheese, softened
2 tablespoons milk
1 box powdered sugar


Step 1: Melt 2 tablespoons of oleo or butter in a large skillet.
Step 2: Add the coconut; cook on low heat, stirring until golden brown.
Step 3: Spread coconut on wax paper and cool.
Step 4: Cream the remaining 2 tablespoons of oleo or butter with the cream cheese, milk, powdered sugar and 1 ¾ cup of the toasted coconut.
Step 5: Spread frosting on cake.
Step 6: Spread remaining toasted coconut on top of the cake.
Step 7: Refrigerate.


This cake may be frozen and used later.

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