“the cake is tender and moist, and the cream cheese frosting is tangy and rich. some of it is used in the cake; be sure to save the rest for the cream cheese frosting. using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. place 1 cake layer on cake plate. spread 1 cup cream cheese frosting over cake layer. (coconut layer cake can be prepared up to 1 day ahead. it is my husband’s very favorite cake and i always get requests for the recipe. and not as moist as i expected with a heavier cake like this one. i’ve already left rave reviews for the cake recipe.
after opening a can of coco lopez sweetened cream of coconut instead of coconut milk to make pancakes, i didn’t want to waste the coco lopez. the texture of the cake is close to that of a pound cake. i didn’t try the frosting recipe, and i just got cream cheese frosting and added coconut extract to that???? a friend made this cake for a birthday celebration recently. she also added coconut rum to the cake batter & frosting. you can taste coconut if you’re looking for it, but it doesn’t leap out at you and people who don’t like coconut have still loved it. i followed the recipe with one exception, i divided the cake batter into (3) 9″ pans versus 2. the 3 layer cake looked and tasted amazing. i was looking for a recipe that actually had coconut cream and not just extract. the cake is dense & moist with a light coconut flavor. you will have a better result if you rely on the fingertip test for doneness. this cake is really good, if you follow some of the suggestions, like using cake flour, unsweetened coconut milk and buttercream frosting (with some of the coconut milk).
this glorious coconut layer cake is a stunner worthy of any special gathering. whether it’s a birthday party, family event or holiday celebration, this scratch made cake will fit the bill. one of my favorite julia child quotes is; “a party without a cake is just a meeting.” that’s the truth if it’s ever been told. just the glimpse of a big beautiful layer cake on the table and people begin gathering around knowing something delicious is in store. my favorite thing about making this cake is, it must be made in advance to allow the filling ample time to soak into the cake layers. it makes it ideal for entertaining, and helpful to prepare desserts in advance to lower the stress level, for special gatherings and holidays. my name is melissa and i’m the creator of melissa’s southern style kitchen. cooking, baking, developing recipes and kitchen tips is my passion. i love sharing my dishes and connecting with people through the food that i create.
this perfect coconut cake sets the bar for homemade cakes everywhere. it’s supremely moist with a soft fluffy crumb and intense coconut flavor. whisk the buttermilk and cream of coconut in a small bowl. beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed 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, coconut cake, coconut cake, old fashioned coconut cake, coconut cake recipe, coconut sponge cake.
this glorious coconut layer cake is a stunner worthy of any special gathering, birthday or holiday celebration. place 1 cake layer on a cake stand or platter. spread with 1 cup frosting. place the second layer on top and spread with another 1 cup frosting. assemble cake: place 1 cake layer on a serving platter. spread with 1 1/2 cups frosting. sprinkle with 1/2 cup coconut. top with second cake layer. spread, 1950 old fashioned coconut cake, small coconut cake recipe, ina garten coconut cake, coconut cake mix.
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