Coconut Cream Cake - Kraft Recipes Top
Comida Kraft
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Coconut Cream Cake

Prep Time
Total Time

24 servings

Whip up this tasty Coconut Cream Cake recipe for a special occasion. Our Coconut Cream Cake recipe is ready in under two hours and makes 24 servings.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine cake flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flaked coconut, cream of coconut, coconut extract and vanilla; mix well. Beat in eggs, 1 at a time. Gradually add flour mixture, beating on low speed after each addition until well blended.
  • Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 1 hour 20 min. to 1-1/2 hours or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Special Equipment Needed

Size Wise

Enjoy a serving of this easy-to-make coconut cake on occasion, but keep portion size in mind.

Food Facts

Don't have cake flour? You can use all-purpose flour instead. Measure the 3 cups flour into bowl, then remove 6 level Tbsp. of the measured flour. Add 6 Tbsp. cornstarch to flour remaining in bowl; stir with whisk until blended. Or sift the flour mixture a few times until cornstarch is evenly blended with the flour.

Serving Suggestion

Serve topped with cut-up fresh pineapple.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 340
Total fat 19g
Saturated fat 12g
Cholesterol 85mg
Sodium 125mg
Carbohydrate 40g
Dietary fiber 0.692g
Sugars 26g
Protein 3g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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