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Creamy Coconut Cake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Creamy Coconut Cake

Date Added: June 08, 2022


2 1/2 Cups All-Purpose Flour (up to 2)
1/2 Teaspoon Salt approximately
2 Cups Sugar (5.5 oz)
1 Cup Milk (or use about 1/2 C of powdered milk and about 1 C water)
2 1/2 Teaspoons Baking Powder plus 1 teaspoon
1 Cup Butter softened
4 Unit Eggs up to 8
1 Teaspoon Vanilla or Almond extract to
8 Ounces Whipped Cream stiff
1/4 Cup Sugar (10x)
1/2 Cup Walnut
1/2 Cup Coconut cut into small
1 Teaspoon Vanilla or Almond extract to
2 Packages Cream Cheese soft
2 Tablespoons Butter softened
2 Teaspoons Vanilla or Almond extract to
4 Cups Sugar (10x)
1 Cup Walnut
1 Package Coconut
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1. Preheat oven to 350F Grease (and flour if you wish) 3 nine (9") inch round pans.

2. Mix flour with baking powder and 1/2 ts salt.

3. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light.

4. Add 4 eggs, one at a time, and beat after each time you add one.

5. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes.

6. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix.

7. Add vanilla. Beat until just smooth, about 1 minutes Pour into prepared pans, and bake for 25-30 minutes, or until sur- face springs back when lightly touched.

8. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly.

9. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely.

10. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla.

11. You might need to add a little milk to make it to the consistency you like.

12. When everything is cool and ready, place a layer on the plate you will serve it from, top side down.

13. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts.

14. Repeat with the second layer, and then place the top layer on.

15. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.

16. Refrigerate to set the frosting. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Cheese, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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