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Let's Eat Cake: Coconut Cream Cake

Let's Eat Cake: Coconut Cream Cake

The last few cakes I've made have been totally heavy on chocolate, peanut butter, and ganache. Therefore I'm totally in the mood to make a light, fluffy, creamy white cake - with coconut! It's a little early for piña colada, but in a cake it's perfect for the middle of May. The flavor of coconut always makes me think of summer and I can't refuse a smooth cream cheese frosting (it's my favorite kind of frosting). If you don't like pecans, simply omit them from both the cake and the icing. If you're in the mood for coconut cake - like I am - then please,

Coconut Cream Cake
From Emeril Lagasse

2 cups granulated sugar
1/2 pound (2 sticks) unsalted butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups bleached all-purpose flour
1 teaspoon baking soda
1/2 cup ground pecans
1 cup buttermilk
2 cups frozen unsweetened flaked coconut, defrosted
One 8-ounce package cream cheese, softened
1 1/2 pounds confectioners’ sugar (about 6 cups), sifted
1 teaspoon pure vanilla extract
2 tablespoons milk
1 cup pecan pieces

  1. Preheat the oven to 350ºF. Lightly grease and flour three 8-inch round cake pans.
  2. In a large mixing bowl with an electric mixer, cream the granulated sugar with 1/4 pound (1 stick) of the butter.
  3. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition.
  4. Sift the flour and baking soda together into a medium-size mixing bowl. Add the ground pecans and mix.
  5. Alternately add the flour mixture and the buttermilk to the batter, mixing well.
  6. Fold in 1 cup of the coconut.
  7. With the electric mixer, in another large mixing bowl (wash and dry the beaters well first), beat the egg whites until stiff peaks form, then fold them into the cake batter.
  8. Pour the batter evenly into the prepared pans.
  9. Bake until the center springs back when touched, 25 to 30 minutes. Remove from the oven and cool on wire racks.
  10. After the cakes have cooled, invert them onto sheets of parchment paper. Set aside.
  11. With an electric mixer, in another large mixing bowl (wash and dry those beaters), cream the remaining 1/4 pound (1 stick) butter with the cream cheese.
  12. Add the sifted confectioners’ sugar, about 1/2 cup at a time, mixing after each addition.
  13. Add the vanilla and milk and mix well.
  14. Fold in the pecans.
  15. Spread a thin layer of the frosting on top of each cake layer. Place the layers of cake on top of each other and ice the sides of the cake with the remaining frosting.
  16. Sprinkle the top of the cake with the remaining 1 cup coconut.

Makes one 3-layer 8-inch cake or 16 servings.

Join The Conversation
moosie7 moosie7 9 years
OMGosh that looks so good ill have to make it one of these days
SarahwithanH SarahwithanH 10 years
Looks so good that I'm contemplating making it tonight!
missnomi missnomi 10 years
I made a similar cake the other day, but I added canned pineapple (and served it with Malibu). yum!
crispet1 crispet1 10 years
This looks great!
Mme-Hart Mme-Hart 10 years
SU3 SU3 10 years
I've never really been a fan of cakes with coconut, however I do love coconut. Weird. But this recipe does sound delish!
bellarose bellarose 10 years
oh wow this looks delicious!
jendudley jendudley 10 years
My mom makes one similar....she uses cream of coconut in hers. It is very moist and super rich.
pinky8486 pinky8486 10 years
Great recipe! I'd toast the coconut before sprinkling on cake..i think it tastes better.
ALSW ALSW 10 years
Well, I'm not a huge fan of cream cheese, but for coconut, I'll do anything! This looks absolutely delicious!
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