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.
What You Need
Original recipe yields 24 servings
3 cups cake flour
1 tsp. CALUMET Baking Powder
2 cups butter, softened
3 cups sugar
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
3/4 cup cream of coconut
2 tsp. coconut extract
1 tsp. vanilla
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Let's Make It
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.
Enjoy a serving of this easy-to-make coconut cake on occasion, but keep portion size in mind.
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.
Serve topped with cut-up fresh pineapple.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 0.692g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.