Coconut Cream Cake

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Servings: 16 servings


  • 1 teaspoon coconut extract
  • 2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 3 cup coconut flaked
  • 1/2 cup sugar powdered
  • 1 cup milk
  • 1/2 cup water
  • 1/2 teaspoon butter flavoring
  • 1 teaspoon vanilla
  • 2 teaspoon baking powder
  • 3 cup flour
  • 3 large eggs
  • 2 cup sugar
  • 1 cup butter


    1. Cream butter; gradually add 2 c. sugar. Then eggs one at a time.
    2. Combine flour and baking powder and add to mixture above with coconut milk alternatively. Stir in flavorings.
    3. Pour batter into 3 - greased and floured 8" layer pans and bake at 350 degrees for 25-30 minutes or until wooden pick inserted in center comes out clean. Cool on wire racks.
    4. Combine water and 1 T. sugar in a small saucepan and bring to a boil. Reduce heat and simmer 3 minutes. Spoon over cooled cake layers.
    5. Frosting: Combine whipping cream, powdered sugar, vanilla and coconut extract and beat on high for about 2 minutes or until peaks form.
    6. Spread frosting on layers and sprinkle with 1/2 cup coconut. Spread remaining frosting on top and sides of cake and sprinkle with remaining coconut. Refrigerate until ready to serve.


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