Coconut Cake & Coconut Cream Cheese Filling Recipe

Just because we are spending Easter at home without our family or congregational gatherings, doesn’t mean we should not enjoy some sweetness in our celebrations.

This recipe has been in our family, passed from generation to generation, so long that I don’t even know where is started. What I do know is that this cake doesn’t last much past Easter Sunday. Filled with Cream Cheese Coconut Filling, it is a coconut lovers dream! I’m thrilled to share it with you and your family. Enjoy your Easter!

MAKE ROBIN’S EGG FROSTING:

To frost the cake in the pretty robin’s egg blue, use our faux swiss meringue buttercream and one drop of Gel food coloring. Mix thoroughly and you can add more if you’d like a darker blue.

For the Robin’s Egg spots, mix a teaspoon of unsweetened cocoa powder with a few drops of lemon extract to make a paste. Substitute vodka if you don’t have lemon extract. Dip a paintbrush or small basting brush into the mixture. Hold it vertically brush side up about 6-8 inches from the cake. Flick or tap the back of the brush to expel cocoa drops onto the cake. Spin the cake to cover it all. Have fun with it.

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coconut cake

Coconut Cake


Ingredients


Instructions

Notes

Be sure your ingredients are at room temperature

Once cakes have been removed from oven, allow to cool in pans for 10 minutes.  Turn out onto cooling rack and allow to cool until warm to the touch. While still warm, wrap in two layers of plastic wrap and allow wrapped cakes to cool.

This cake freezes beautifully.  Wrap well and freeze for up to one month.  To defrost, allow to come to room temperature before unwrapping.

I like to fill and frost the cake when chilled.

Coconut and Cream Cheese is a match made in heaven!  The tangy cream cheese and the sweet coconut combine for a perfect accompaniment for both vanilla, almond, and chocolate cake.

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Coconut Cream Cheese Filling


Ingredients


Instructions

  1. In heavy-duty mixer, beat cream cheese and butter at medium speed until smooth

Notes

Have all ingredients at room temperature

I always prefer to use “real” vanilla extract and coconut extract.  The imitation flavors just don’t compare

My favorite brand of shredded, sweetened coconut is made by Bakers.  Store brands can sometimes be dry while Bakers brand coconut is always moist and delicious.

Cream cheese frosting must always be kept under refrigeration.  Once the cake is frosted, place in the refrigerator and bring it out an hour prior to serving.  Leftovers should be returned to the fridge.

 

  1. clau says:

    Hello, i think there is a mistake with the eggs grams, 4 eggs is aprox. 200 grs, and you are calling for 400 grs in the recipe..

  2. Jacqueline says:

    Going over the recipe ingredients and instructions before I started to bake, and I can’find in the instructions when to add the oil? I hope you can help
    Thanking you in advance
    Jacqueline

  3. Laney says:

    This is just beautiful! What a simple and elegant idea.

  4. Susan Lively says:

    I made this for some real coconut lovers and it was deemed one of the best coconut cakes ever! The cream cheese, coconut frosting is sooo good!

    • Minette says:

      So glad y’all like the cake! If you are a coconut lover, it’s hard to beat the coconut cream cheese frosting!

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