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Category: Dessert
Coconut Cake with Creamy Frosting - TastyPlanner.com
Chef: Juliec
Delicious recipe – perfect for Spring. Comes straight from the talented chefs at the Biltmore Estate.
Recipe Source: Our Table to Yours
Ingredients
Cake:
3/4 cup (1 1/2 sticks) butter, softened
1 3/4 cups sugar
• 3 eggs
1 1/2 cups of sour cream
1 3/4 cups of self-rising flour
1/2 cup of milk
1 tablespoon coconut extract
1 1/4 cups coconut, toasted and cooled
Creamy Frosting:
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup shortening
6 ounces cream cheese, softened
• 1 (1 pound) package confectioners' sugar
1 tablespoon water
Instructions
Preheat the oven to 350 degrees. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs. Add the sour cream and mix well. Add the flour alternately with the milk, mixing well after each addition. Mix in the coconut extract and then the toasted coconut. Spread the batter in a deep round cake pan. Bake for 50 to 60 minutes or until the cake tests done. Cool in the pan for several minutes and remove to a wire rack to cool completely. Chill in the refrigerator. Trim off the top of the chilled cake to make it level and cut the cake carefully into 3 layers with a large bread knife.
Cream the butter, shortening and cream cheese in a mixing bowl until light. Sift in the confectioner’s sugar and mix until fluffy. Add the water and beat until smooth.
Spread Creamy Frosting between the layers and over the top and side of the cake. Garnish with additional toasted coconut.
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