HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Coconut Cream Cake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Cake: 1/2 cup solid vegetable shortening at room temperature 1/2 cup softened butter 2 cups sugar 5 large egg yolks 2 cups all purpose flour 1 tsp. baking soda 1 cup buttermilk 1 1/2 cups sweetened shredded coconut Frosting: 1/2 cup softened butter 8 ounces cream cheese, softened 16 ounce package powdered sugar 1 tsp. vanilla extract 1/2 tsp. salt 1 1/2 cups sweetened shredded coconut Directions For Cake: Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans. Cream together shortening and butter in a large bowl. Add sugar and beat until fluffy. Add yolks one at a time, beating after each addition. Sift together flour and baking soda in a medium bowl. Beat into batter alternately with buttermilk in 2 additions, beginning and ending with flour. Stir in 1 1/2 cups coconut. Divide batter between prepared pans. Bake about 30 to 35 minutes until a toothpick comes out almost clean. Transfer cakes to a rack and cool 10 minutes. Invert pans and turn out cakes onto the rack. Cook cakes completely. For Frosting: Beat together butter and cream cheese until fluffy and smooth. Gradually beat in powdered sugar. Beat frosting until smooth. Beat in vanilla and salt. Place 1 cake layer on a plate. Spread top with half of frosting. Place remaining cake layer on top of frosting, pressing lightly to adhere. Spread remaining frosting over top of cake. Sprinkle remaining 1 1/2 cups coconut over frosting, pressing lightly to adhere. Serves 8 to 10. Related Recipes •   Coconut Dream Cake •   Sallie's Simple Chocolate Peanut Butter Cake •   Old Fashioned Chocolate Cake •   Strawberry Courting Cake •   Coconut Cod Cakes •   Chocolate Chip Macaroon Angel Food Cake •   Cocunut-Pecan Chocolate Cake •   Sticky Toffee Pudding Cakes •   Pumpkin Cake with Ginger Frosting •   Mini Pineapple Upside Down Cakes •   Lemon Carrot Cake •   Halloween Reese's Butterfinger Candy Cake •   Outback Steakhouse Sydney's Sinful Sundae •   Coconut Chicken •   Quick Apple Kuchen •   Baskin-Robbins Ice Cream Cake •   Quick Apple Kuchen •   Mississippi Mud Cake •   Jack-O'-Lantern Cakes •   Old Fashioned Crab Cakes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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