Coconut Cream Cake

coconut cream cake2

Coconut Cream Cake


  • 2 Cups Sugar, Granulated
  • 1/2 Cup Butter, Room Temperature
  • 1/2 Cup Vegetable Oil
  • 5 Eggs, Separated
  • 2 Cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 Cup Pecans, Ground
  • 1 Cup Buttermilk
  • 1 Cup Coconut, Freshly Grated


  • 1/2 Cup Butter, Room Temperature
  • 8 Oz Cream Cheese, Room Temperature
  • 1.5 lbs Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 Tbsp Milk
  • 1 Cup Pecan Pieces
  • 1 Cup Coconut, Grated, Unsweetened


  • Preheat oven to 350°F. Lightly grease and flour three 8-inch cake pans.
  • Using an electric mixer, cream the sugar and butter.
  • With the mixer running, add the oil and incorporate thoroughly.
  • Add the egg yolks, one at a time, beating well after each yolk.
  • In a separate bowl, sift the flour and baking soda together.
  • Add the ground pecans to the flour mixture.
  • Alternately add the flour mixture and buttermilk to the egg mixture. Mix thoroughly.
  • Fold in the coconut.
  • Using an electric mixer, in a separate bowl, beat the egg whites until stiff.
  • Fold the egg whites into the batter. Pour the batter into the prepared pans.
  • Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Remove the cakes from the oven and cool on a wire cake.
  • After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside.

To make the frosting

  • Using an electric mixer, cream the butter and cream cheese.
  • Add the powdered sugar, vanilla and milk. Mix well.
  • Fold in the pecan pieces.
  • Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Ice the sides of the cake with the remaining frosting.
  • Sprinkle the top of the cake with the coconut.
Shopping Cart
Scroll to Top
Skip to content