Decadent coconut cake

Tawnia Douglas


This cake is absolutely phenomenal. You must try!

pinch tips: How to Grease a Pan





30 Min


50 Min


3 stick
unsalted butter, at room temp
2 c
5 large
eggs, at room temp
1 1/2 tsp
pure vanilla extract
1 1/2 tsp
pure almond extract
3 c
all purpose flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
kosher salt
1 c
4 oz
sweetened shredded coconut


1 lb
cream cheese, at room temp
2 stick
unsalted butter, at room temp
3/4 tsp
pure vanilla extract
1/4 tsp
pure almond extract
1 lb
confectioners' sugar, sifted
6 oz
sweetened shredded coconut
1/2 jar(s)
maraschino cherries

Directions Step-By-Step

Preheat the oven to 350 degrees F. Grease 2(9-inch) round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth(DON'T WHIP!)
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Place cherries on top. Serve at room temperature.

About this Recipe

Course/Dish: Cakes