Coconut Cream Cake Recipe

No Photo

Have you made this?

 Share your own photo!

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.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Beat butter at medium speed gradually add 2 cups of sugar and beat well.

2Add eggs, one at a time beating well.

3Combine flour, baking powder and add to creamed mixture alternately with milk beginning and ending with flour mixture.

4Stir in vanilla and lemon extract.

5Bake in 3 greased and floured 9 inch round pans.

6Cool cake rounds.

7Combine 1 Tablespoon of sugar in sauce pan. Boil. Drizzle ever so slightly a little on top of each layer. Frost with Coconut Frosing.

8Coconut 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