Coconut Cream Cake

Coconut Cream Cake Recipe

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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

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 Coconut Cream Cake

Course/Dish: Cakes, Other Snacks