Coconut Cream Cake by Susan

Susan Feliciano


Another really good cake from my friend Susan.
This cake should probably be refrigerated if you don't eat it all the first night, because of the cream cheese and cream in the frosting.


★★★★★ 2 votes

20 Min
35 Min


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  • CAKE

  • 1 c
    butter, softened
  • 2 c
  • 5 large
    eggs, separated
  • 1 c
    buttermilk (do not use powdered)
  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 c
    flaked coconut
  • 1/2 c
    chopped pecans
  • 1 tsp

  • 4 oz
    cream cheese, softened (1/2 large package)
  • 1/4 c
    heavy whipping cream
  • 1/2 c
    butter, softened
  • 1 lb
    box powdered sugar (or more)
  • 1 tsp
  • 1/2 c
    flaked coconut (optional)

How to Make Coconut Cream Cake by Susan


  1. Preheat oven to 350°F. Grease and flour three (3) 8-inch cake pans.
  2. In mixing bowl, cream the butter. Beat in sugar; add egg yolks and continue beating until just mixed. Add buttermilk, then mix in flour and soda at low speed. Add coconut, pecans, and vanilla until mixed well.
  3. In another mixing bowl, beat egg whites with electric mixer until stiff. Fold egg whites into cake batter. Pour into the prepared pans. Bake 30-35 minutes, until top springs back lightly when touched. Cool 10 minutes in pans, then remove to rack to finish cooling.
  4. To make frosting: With electric mixer, cream together the cream cheese, whipping cream, and butter. Slowly add the powdered sugar, beating well. Add the vanilla. Frost between, on top, and sides of the 3 cake layers. Sprinkle with coconut on top if desired.

Printable Recipe Card

About Coconut Cream Cake by Susan

Course/Dish: Cakes
Hashtags: #coconut, #creamcheese

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