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Coconut Cream Cake

Coconut Cream Cake recipe image
This Coconut Cream Cake is a nostalgic treat that delivers incredible moisture and flavor. The batter relies on a combination of margarine and shortening for a tender crumb, while buttermilk adds a subtle tang that balances the sweetness. Folded-in egg whites give the cake a light, airy texture, distinguishing it from denser pound cakes. Generous amounts of shredded coconut and chopped nuts provide satisfying crunch and tropical aroma. Topped with a velvety cream cheese frosting, this dessert is perfect for holiday gatherings, potlucks, or a special weekend treat. It&# 226;ÂÂs a classic bake that brings a sense of comfort and indulgence to any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1321.6
Dietary: Vegetarian
Description
This Coconut Cream Cake is a nostalgic treat that delivers incredible moisture and flavor. The batter relies on a combination of margarine and shortening for a tender crumb, while buttermilk adds a subtle tang that balances the sweetness. Folded-in egg whites give the cake a light, airy texture, distinguishing it from denser pound cakes. Generous amounts of shredded coconut and chopped nuts provide satisfying crunch and tropical aroma. Topped with a velvety cream cheese frosting, this dessert is perfect for holiday gatherings, potlucks, or a special weekend treat. It&# 226;€™s a classic bake that brings a sense of comfort and indulgence to any table.
Ingredients
  • 1 Stick Margarine
  • 1 teaspoons Soda
  • 1/2 cups Shortening
  • 1 cups Buttermilk
  • 2 cups Sugar
  • 1 cups Coconut
  • 5 Eggs, separated
  • 1 teaspoons Vanilla
  • 2 cups Flour
  • 1 cups Nuts, chopped
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease three 8-inch round cake pans or one long 3-quart baking dish.
  2. 2
    In a large bowl, beat margarine and shortening together until creamy and smooth.
  3. 3
    Gradually add sugar to the fat mixture, beating well. Add egg yolks one at a time, mixing thoroughly after each addition.
  4. 4
    In a separate small bowl, whisk together the flour and soda.
  5. 5
    Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. 6
    Stir in the shredded coconut, vanilla extract, and chopped nuts until evenly distributed.
  7. 7
    In a clean, dry bowl, beat the egg whites until stiff peaks form.
  8. 8
    Gently fold the stiffly beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
  9. 9
    Pour the batter into the prepared pans. Bake for 30 minutes if using round pans, or 50 minutes if using the long baking dish, until a toothpick inserted in the center comes out clean.
  10. 10
    Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely before frosting.
  11. 11
    For the frosting: Beat cream cheese and butter in a large bowl until smooth and creamy.
  12. 12
    Gradually add powdered sugar, mixing on low speed until incorporated, then beat on high until fluffy.
  13. 13
    Stir in vanilla and remaining nuts. Beat until smooth and spreadable.
  14. 14
    Frost the cooled cake layers and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1321.6kcal
% Daily Value *
Total Fat 48.5g75%
Saturated Fat 15.9g80%
Cholesterol 0.0mg0%
Sodium 259.8mg11%
Total Carbohydrate 211.4g71%
Dietary Fiber 3.2g13%
Sugars 120.4g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut cake, cream cheese frosting, buttermilk cake, nut cake, moist cake, vanilla cake, layer cake, sheet cake, tropical dessert, classic baking, holiday dessert, potluck recipe, egg whites, shredded coconut, chopped nuts, sweet treat, comfort food, homemade cake, vegetarian dessert, baking from scratch
Read it online: https://www.chefs-mate.com/recipe/coconut-cream-cake/