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


  • CAKE

  • 1 box
    duncan hines yellow cake mix.
  • 5
    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


  1. Put 1/2 cup of coconut in non stick pan turn heat to med. high and toast your coconut. watch it close
  2. put 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.
  3. you 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.
  4. separate eggs, yolks in cake bowl and whites in medium size bowl, The one whole egg in cake bowl
  5. add oil and water to egg yolks. mix together
  6. now add your cake mix and beat for about 2 min.
  7. now beat your egg whites until soft peaks. fold egg whites into cake batter.
  8. fold in one cup of coconut
  9. pour into your 3 cake pans. cook on 350 degrees for about 12-15 min. watch do not let over cook. let cool
  10. icing
  11. put 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.
  12. put your first layer on cake plate put icing on thick, then sprinkle with coconut. Do the next layer the same.
  13. top 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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