"This recipe uses fresh coconut, coconut milk and coconut cream for an intense coconut flavor." — Holly
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1 1/4 cups
heavy whipping cream
cream of coconut
unsalted butter, softened
grated fresh coconut
1 1/2 cups
unsalted butter, cubed
cream cheese, softened
sifted confectioners' sugar
WONDERFUL CAKE! I made this for my brother's birthday and had rave reviews. I have already been requested to make it again for a family gathering. The coconut is in everything- cake batter, frosting, filling, so there is no lack of flavor. This is not a white cake with coconut frosting, but a true coconut dessert!
The filling part is worth doing- for the rest of the recipe try making it simple. White box cake made according to directions on box except add coconut milk instead of water. Use filling from this recipe and for the frosting try French Vanilla Cool-Whip. I made this for my mom's birthday and it turned out great!!
This cake is fabulous....However, I would change a few things next time. The frosting is overwhelmed with the taste of butter. I would cut the butter in half and add more cream cheese. I believe the filling would benefit from lemon flavoring and grated lemon peel. I did have to use twice the amount of cornstarch...luckily, I followed my hunches as the filling would have been too runny otherwise. The cake itself was exceptional...I only made two layers instead of three and they were ready in exactly 20 minutes. Overall, I would reduce the amount of sugar all around as it seemed far too sweet for my taste. Grating the coconut by hand was a chore....but oh, so worth it! This cake looked beautiful when it was presented and people were literally gushing....A true "suzy homemaker moment"!
This cake is definitely a keeper. It's a lot of work, but worth the effort with your prize at the end. I would strongly suggest however, that you minimize the amount of butter for the filling. All of the butter gave the filling a strong taste of just that; BUTTER, and it overpowered the taste of coconut. Instead, use a tablespoon of butter to give the filling a stronger taste of coconut. I ended up making it twice and I want to save everyone else from wasting products. Other than that, I made this cake, dished it out to the neighborhood and received rave reviews. I will be making a lot more of this cake, as I am a huge coconut fan.
I've made this cake twice now and everyone loves it! The second time I used only coco lopez coconut cream instead of coconut milk and it worked out great. I did decrease the sugar by 1/4 cup in the cake to make up for the extra sweetness in the cream.
I LOVED this cake!!! I had a potluck to go to, and now all of my friends and family are addicted to this cake~ Thanks for the great recipe!!!
THIS WAS THE BEST CAKE I HAVE EVER MADE!!! I HAVE NEVER USED PARCHMENT PAPER BEFORE, BUT IT WORKED WELL. THE FLAVOR IN THE CAKE WAS WONDERFUL. MY DAD'S FAVORITE CAKE IS COCONUT SO HE WAS MY TESTER....HE ABSOLUTELY LOVED IT!
Great recipe! All 5 family members here have radically different tastes, and all loved the same cake for once! Crazy. This will remain a special-occasion go-to recipe for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Coconut Layer Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 997
** Calories from Fat: 472
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