Coconut Cream Cake Recipe

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Coconut Cream Cake

Kathy Gaver

By
@kgaver

Great cake for Easter. The icing is so creamy and good. The colder this cake is the better it is. So keep leftover in the fridge.


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Serves:

24

Prep:

30 Min

Cook:

30 Min

Ingredients

1 c
butter
2 c
sugar
3 large
eggs
3 c
all purpose flour
2 tsp
baking powder
1 c
milk
1 tsp
vanilla extract
1 tsp
lemon extract
1/2 c
water
1 Tbsp
sugar

Directions Step-By-Step

1
Beat butter at medium speed gradually add 2 cups of sugar and beat well.
2
Add eggs, one at a time beating well.
3
Combine flour, baking powder and add to creamed mixture alternately with milk beginning and ending with flour mixture.
4
Stir in vanilla and lemon extract.
5
Bake in 3 greased and floured 9 inch round pans.
6
Cool cake rounds.
7
Combine 1 Tablespoon of sugar in sauce pan. Boil. Drizzle ever so slightly a little on top of each layer. Frost with Coconut Frosing.
8
Coconut Frosting
4 cups of Whipping Cream
1 Cup Sugar
1 1/2 tsp. of vanilla extract
1 1/2 tsp. of lemon extract

Combine all ingredients in a large bowl. Beat at medium high speed until soft peaks form.
Frost cooled cake.
Cover cake with coconut.
Store covered in fridge.

About this Recipe

Course/Dish: Cakes, Other Snacks