This coconut layer cake has a wonderful sweet rich coconut flavor that is complemented by a light hint of lime.
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3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 cup Land O Lakes® Butter, softened
1 cup cream of coconut
2 teaspoons freshly grated lime zest
4 large Land O Lakes® Eggs
1 cup buttermilk
1/2 cup Land O Lakes® Butter, softened
1/4 cup cream of coconut
3 ounces cream cheese, softened
5 cups powdered sugar
3 to 4 tablespoons Land O Lakes® Half & Half
1 cup sweetened flaked coconut
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.
Heat oven to 350°F. Grease and flour 2 (9-inch) round (2-inch deep) cake pans; set aside.
Combine flour, baking powder and baking soda in bowl; set aside.
Combine sugar and 1 cup butter in bowl. Beat at medium speed until well mixed. Add 1 cup cream of coconut and 2 teaspoons lime zest; continue beating, scraping bowl often, until smooth. Add 1 egg at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beating at low speed until well mixed.
Divide batter evenly between prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean and cake is deep golden brown. Cool 10 minutes. Remove from pans; cool completely.
Combine 1/2 cup butter, 1/4 cup cream of coconut, cream cheese and lime zest in bowl. Beat at medium speed until creamy. Add powdered sugar and enough half & half for desired spreading consistency, beating at low speed until well mixed.
Place 1 cake layer onto cake plate, bottom-side up. Frost top of cake with about 1 cup frosting. Top with second cake layer, bottom-side down. Frost entire cake and sides. Sprinkle top of cake with coconut. Store refrigerated.
- If using dark cake pans, bake at 325°F, 40-45 minutes.
- Cream of coconut is available in the liquor or beverage section of most supermarkets. It can also be found in Asian supermarkets. Make sure you buy the sweetened variety not unsweetened coconut cream or coconut milk.
Explore reviews fromour online community
I have made this cake several times - both as a layer cake and as cupcakes. It a big favorite with all who have tasted it. At a fundraising auction it went for close to $150. I am baking it today for another fundraiser and am sure it will be enjoyed by whoever buys it.
I cannot get sweetened coconut cream where we live. I have to use unsweetened and make up for it by adding 1/3 to 1/2 cup of sugar when mixing with the butter. It turns out great every time and looks beautiful!
Liked this cake very much but next time because my beaters collected all the lime zest I will stir it in at the end
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