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Coconut Cream Layer Cake


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Rate this recipe 4.5/5 (16 Votes)


  • Frosting:
  • 1 Cup (2 sticks) butter, room temperature
  • 1 3/4 Cups sugar
  • 1 Cup sweetened cream of coconut
  • 5 large eggs, separated
  • 2 1/4 Cups cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Cup buttermilk
  • 1 Cup flaked sweetened coconut
  • 1 Cup chopped pecans
  • 2 8-oz. pkgs. cream cheese, room temperature
  • 1/2 Cup butter (1 stick), room temperature
  • 2 Cups powdered sugar
  • 1/2 Cup sweetened cream of coconut
  • 1/2-1 1/2 Cups sweetened flaked coconut (1/2 Cup for the top, 1 Cup for the
  • sides, 1 1/2 Cups for both)


Preparation time 30mins
Cooking time 25mins
Adapted from


Step 1

Preheat oven to 350°. Grease and flour 3 9-inch round cake pans and set

In a large mixing bowl, cream together the butter, sugar and cream of coconut on high speed until fluffy. Add the egg yolks and VANILLA and beat well. In a medium bowl, combine the flour, baking powder, baking soda and salt. With your mixer at low speed, gradually add the flour mixture alternately with the buttermilk, scraping the sides of the bowl down often with a flexible spatula. Fold in the coconut and pecans.

In a large bowl, beat the egg whites on highest speed until stiff, which can take several minutes depending on the strength of your mixer. Fold the egg whites gently into the batter, using an over and under movement with your flexible spatula.

Divide the batter evenly among the cake pans. Bake at 350° for 25 minutes
or until a toothpick inserted in the center comes out clean. Let cool about five minutes, run a thin knife around the edge, then gently turn out onto a cooling rack. Cool completely before frosting.

In a medium bowl, beat the cream cheese and butter until fluffy. Add the powdered sugar, cream of coconut and VANILLA and beat until well blended. Spread between the layers and on the top and sides of the cake. Sprinkle the top, sides or both with coconut.

Serving Size 1 slice (90g); Calories 320; Calories from fat 150; Total fat 17g; Cholesterol 75mg; Sodium 220mg; Carbohydrate 39g; Dietary Fiber 1g; Sugars 27g; Protein 4g.

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