Coconut Cream Cake

Linda Woodham


This is a great cake so moist and a great coconut taste. This is a family favorite.

☆☆☆☆☆ 0 votes
20 Min
15 Min


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1 box
duncan hines yellow cake mix.
4 eggs separated, 1whole egg
1/3 c
2 1/2 c
coconut, shredded
1 1/2 c


2-8oz. pkg
cream cheese room temp.
4 c
powdered sugar
1 c
heavy whipping cream
2 tsp
vanilla extract
1 c

How to Make Coconut Cream Cake


  • 1Put 1/2 cup of coconut in non stick pan turn heat to med. high and toast your coconut. watch it close
  • 2put 1/2 cup coconut in sauce pot with 1/2 cup water bring to boil then turn down to simmer for 10 min let cool to room temp.
  • 3you need three 8-9 inch cake pans. I spray mine with Pam then line the bottoms with wax paper to make sure they don't stick.
  • 4separate eggs, yolks in cake bowl and whites in medium size bowl, The one whole egg in cake bowl
  • 5add oil and water to egg yolks. mix together
  • 6now add your cake mix and beat for about 2 min.
  • 7now beat your egg whites until soft peaks. fold egg whites into cake batter.
  • 8fold in one cup of coconut
  • 9pour into your 3 cake pans. cook on 350 degrees for about 12-15 min. watch do not let over cook. let cool
  • 10icing
  • 11put cream cheese in large mixing bowl, add 1 cup powder sugar beat until creamy. beat in rest of sugar, heavy cream, and vanilla. Fold in coconut. spread on cake when cooled.
  • 12put your first layer on cake plate put icing on thick, then sprinkle with coconut. Do the next layer the same.
  • 13top layer add icing to top then sides. Sprinkle toasted coconut on top.

Printable Recipe Card

About Coconut Cream Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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