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Old-Fashioned Coconut Cake


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  • CAKE:
  • 1 package butter recipe golden cake mix - (18.5 oz)
  • 3 large eggs
  • 1/2 cup unsalted butter - (1 stick) room temperature
  • 1/3 cup sweetened cream of coconut (such as Coco Lòpez) see * Note
  • 1/3 cup water
  • 1 tablespoon dark rum
  • 2 packages cream cheese - (8 oz ea) room temperature
  • 1/2 cup unsalted butter - (1 stick) room temperature
  • 1/2 cup sweetened cream of coconut
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups sweetened flaked coconut - (10 oz pkg)


Servings 12


Step 1

* Note: Cream of coconut is available in the liquor section of most supermarkets.

For Cake: Preheat oven to 375 degrees. Butter and flour two 9-inch-diameter cake pans. Combine all 6 ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.

For Frosting: Using electric mixer, beat cream cheese, butter and cream of coconut in large bowl until smooth. Beat in powdered sugar and vanilla.

Place 1 cake layer, flat-side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat-side down. Cover top and sides of cake with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least 1 hour. (Can be made 1 day ahead. Cover loosely and keep chilled until 1 hour before serving.)

This recipe yields 12 servings.

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