Cream of Coconut Cake Recipe

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Most Helpful Positive Review

Jan 25, 2007

I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes, not so much in the cake but the frosting. For the cake, I separated the eggs. I added the egg yolks with the cake mix, but beat and folded in the egg whites once the entire batter was smooth. It makes for a much lighter cake. I also added a touch of coconut oil for a little more intensive coconut flavor. I baked it in three 8" cake pans. For the frosting, I used coconut extract and two tablespoons of the cream of coconut instead of the milk. I added two cups of sweetened shredded coconut to the frosting. Once it was set up (after refrigerating it overnight), I patted more coconut all over the top and sides. It turned out so beautiful that my neighbors have put in their orders. Thank you so much for such a wonderful recipe!

—Cynthia

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Most Helpful Critical Review

Aug 25, 2007

This cake fell into a million pieces when I tried to layer it. For all of the effort it took, and for all of the shops I went to to try and find cream of coconut this recipe is NOT worth it. I didn't even get to sample the whole thing all put togewther because the cake never made it that far. Very dissapointed.

—SCHELLYBEAN

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133 Ratings

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Jan 06, 2007

My first Coconut Cake. I felt like I was cheating with the cake mix, but I made this as a layer cake for my mom for Christmas. It turned out AWESOME! She said it was even better the next day. I used "Whipped Cream Cheese Frosting" Submitted by Tom on this website (LOVE this icing for many, many cakes) and I added the remaining cream of coconut to it. De-Lish! Oh, by the way, cream of coconut is found in the mixed drink section of the grocery store. :o) You should try this cake, you won't be disappointed!

—MyraBaker

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Sep 13, 2005

People couldn't stop talking about this cake! It's so moist (especially if you pour remaining coconut milk over warm cake)... I used only 3 cups sugar for frosting, and coconut milk instead of regular. Also, added coconut extract to cake and frosting. SO good!

—stylistmama

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Mar 17, 2005

This cake was absolutely divine with these changes: 4 egg whites, beaten (instead of 3 whole eggs) causes it to rise more. for the frosting i used 4 oz cream cheese and 4 oz butter so it wasn't too sweet. I also substituted the milk for leftover cream of coconut. You can never go wrong adding a little almond extract to any recipe. I baked it in 3 8" round pans. Came out perfect! Gone in no time.

—CAKESOFGRACE

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Aug 26, 2003

What a delicious cake! I made it for Easter and it was a hit. I just made some minor modifications--I reduced the sugar in the frosting by a cup, used almond extract instead of the vanilla and put alot more coconut on top too. I also added a little coconut to the batter too. The cream of coconut and sour cream made the cake so moist and flavorful. This recipe is a keeper!

—FRANTIK220

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Apr 09, 2007

I made cupcakes & they were wonderful. Followed the recipe except for adding 2 capfuls of coconut extract to the cake batter & one capful to the frosting. Had a noticeable but subtle coconutty flavor. Thsi was better than Paula Deen's coconut cake that I made last Easter...thanks! I was in a time crunch so I garnished very simply w/ a couple of jelly beans.

—IMVINTAGE

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Aug 26, 2003

I made this as a layer cake for my 5 yr old's birthday. FABULOUS. One of the best I've made, and I've made a lot! This cake only got better after being in the refrigerator...(a great lunchbox treat). Two things to be aware of: The batter proved a bit too much volume for the pans, so a little bit spilled over. I cooled the layers and trimmed the lip that the spilling caused. After frosting, cake "settles" a teeny bit. Probably because of the oil, coconut cream, and sour cream. Since it was for my daughter, I left the top bare for a Barbie "frosting transfer", put the coconut on the sides, and added some Barbie pink and white heart sprinkles. It was beautiful.

—TAKEHOME

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Nutrition

Calories
298 kcal
15%

Carbohydrates
44.1 g
14%

Cholesterol
41 mg
14%

Fat
12.7 g
20%

Fiber
0.3 g
1%

Protein
3 g
6%

Sodium
189 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream of Coconut Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 298
Calories from Fat: 114

% Daily Value *
Total Fat 12.7g 20 %
Saturated Fat 6.2g 31 %
Cholesterol 41mg 14 %
Sodium 189mg 8 %
Potassium 75mg 2 %
Total Carbohydrates 44.1g 14 %
Dietary Fiber 0.3g 1 %
Protein 3g 6 %
Sugars 37.8g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 8 %
Iron 6 %
Thiamin 6 %
Niacin 6 %
Vitamin B6 2 %
Magnesium 3 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.