Coconut cream cheese cake


- 2 cups white sugar
- 1 cup butter
- 5 eggs
- 1 teaspoon coconut extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1-2 cups flaked coconut

- 1/2 cup butter
- 2, 8 ounces packages cream cheese
- 1 teaspoon coconut extract
2 cups powdered sugar


Step 1

Preheat oven to 350 degrees. Grease and flour two round cake pans, set aside. Mix flour, baking powder and salt together and set aside.

Step 2

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beat well. Mix in coconut flavoring.

Step 3

Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in 1 cup coconut. Pour batter into prepared pans.

Step 4

Bake at 350 degrees for 40 minutes, or until a knife comes out clean. Cool completely once baked.

Step 5

While it is baking, cream powdered sugar and butter, adding in the rest of the frosting ingredients after. Tear off 4 thin strips of foil or waxed paper and place them around the edges of a cake stand.

Step 6

Once the cakes are cooled completely, remove and place one on the foiled cake stand, making sure that the foil covers all parts of the stand.

Step 7

Frost the top of the cake on the stand and place the other on top. Frost the rest of the cake, all sides covered.

Step 8

Sprinkle the remaining coconut on the top and sides of the frosted cake, covering as much as you'd like.

Step 9

Remove the foil and reveal a beautifully clean cake stand with a gorgeous cake on it, with no frosting smudges on the stand.

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