Delicious Coconut Cake~ Jamaican Style

Recipe Rating:
 2 Ratings
Serves: 8-10
Prep Time:
Cook Time:
Cooking Method: Bake


3 c all purpose flour
1 3/4 c sugar
1 Tbsp baking powder
1/4 tsp salt
3/4 c butter, unsalted
4 large eggs
1 tsp pure vanilla extract
1 c coconut milk, unsweetened
1 pkg coconut cream pudding & pie filling
2 Tbsp luke warm water
1 c heavy whipping cream
3/4 c sugar
2 Tbsp cream of coconut
1 tsp cornstarch
1 Tbsp coconut milk, unsweetened
1 Tbsp unsalted butter
1 c freshly grated coconut
1 stick of unsalted butter (room temperature)
2 1/2 c powdered sugar
1 Tbsp pure vanilla extract
2 c freshly grated coconut

The Cook

Tammy Hall Recipe
Lightly Salted
Miami, FL (pop. 399,457)
Member Since Oct 2010
Tammy's notes for this recipe:
In order to get that authentic coconut taste, this cake is made with fresh coconut. This recipe is from my great grandmother, although I altered it a little, it is a family tradition. So go to your local grocery store and buy a coconut, crack it open with a hammer, drink the water (optional) and pry the coconut from the shell with a knife. You will not be disappointed, I promise!
Make it Your Way...

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Preheat oven to 350 degrees. I use pam baking spray to coat 2 8-by-2 or 9 inch pans, however you can use regular butter. In a large bowl mix all cake ingredients (dry and liquids). Bake cakes for 25-30 minutes or until an inserted toothpick comes out clean and dry.
While cake is baking prepare cake filling by placing the 1 cup of heavy whipping cream, 3/4 cup of sugar and 2 tablespoons cream of coconut in a saucepan over medium heat; bring to simmer. Add together the cornstarch and coconut milk and mix for 3 minutes. Add the butter and cup of coconut and mix for another 4 minutes. Take the saucepan off the heat and place elsewhere to cool cake filling to room temperature.
Prepare butter creme icing by placing butter, sugar, and vanilla extract in a large bowl. Mix together until ingredients are well blended and icing is of spreading consistency. Scrape the sides of the bowl and mix again. Taste the icing to assure that there is no "buttery" taste and icing is sweet.
Once cake is completely cooled, take one cake and cut off the top layer (or the top bump of cake). Spread the cake filling all over cake (you will not use all). Place the other cake on top evenly and spread icing all over. Sprinkle top and sides of cake with coconut. Place a cherry on top (optional).

About this Recipe


1-5 of 21 comments

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user deb baldwin messinthekitchen - Apr 25, 2011
OK, Tammy. I saved your recipe..Just letting you know that I am the only one in the house that loves coconut and If I make this, I will have to eat the whole cake. This not good. You got coconut in every step. Oh my..
user Tammy Hall Luscious1 - Apr 27, 2011
Give it a shot, and I believe you will eat all of it. But try to share with those that love coconut as well :-D
user Donna Brown gabbiegirl - Apr 27, 2011
This looks amazing. I'm printing it off.
user Tammy Hall Luscious1 - Apr 28, 2011
You will love the taste even more.

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