Coconut Cream Cake

Coconut Cream Cake

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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.

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

How to Make Coconut Cream Cake

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.

Printable Recipe Card

About Coconut Cream Cake

Course/Dish: Cakes Other Snacks



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