Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Coconut Cream Cake

An easy

Coconut Cream Cake

using a white cake mix, and moistened with a coconut cream. Delicious!
Posted By: Leilani
Rating   View Rating(1)
Already Voted! | 5 people have saved this recipe

Print   Add to Printer131 Times Printed

Prep Time: 20 | Cook Time: 40-60 minutes | Ready In: 60-80 minutes
Ingredients: Print   Add to cart
US Metric


3 cups cake flour

2 teaspoons baking powder

¼ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

1 cup Coco Lopez or other coconut cream

Coconut Cream Cheese Frosting

16 ounces cream cheese (2 packages), room temperature

1 cup (2 sticks) butter, room temperature

½ teaspoon vanilla extract

1 pound confectioner’s sugar, sifted

2 cups fresh sliced or shredded coconut (lightly toasted in 250 degree oven is optional)

Cooking Process:


Preheat the oven to 350 degrees. Lightly grease, flour 2 9-inch round cake pans, then line the bottoms of each pan with buttered parchment paper.

Sift the flour, baking powder and salt into a large bowl.

In the bowl of stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes at medium speed. Add the eggs one at time, incorporating after each addition. Stir in vanilla.

Reduce the mixer’s speed to low and add the flour, alternating with the Coco Lopez and incorporating after each addition, stopping to scrape down the bowl as needed.

Divide the batter between the 2 pans and bake for 40-50 minutes or until a toothpick inserted into the middle of each layer comes out clean (start checking at 40 minutes). Transfer pans to wire racks to cool for 10 minutes, then remove the layers onto racks to cool completely.


In the bowl of stand mixer fitted with the paddle attachment, beat cream cheese, butter and vanilla extract. Turn mixer to lowest speed and gradually add sifted confectioner’s sugar a little at a time.


If your cake layers are puffed up quite a bit in the center you can use a long, serrated knife and gently slice off the “bump.”

Or you can be as lazy as we are and flip the cake onto a serving plate with the bump side down, then press down to flatten it slightly.

Spread the flat, top surface of the first layer with frosting, then place the second layer on top with the bump- or sliced-side down. Frost the top and sides of cake. Press shredded/sliced coconut into frosting on top and sides of cake.

User Reviewsview all rating
Reviewed on: Feb 25, 2018 By
Very easy and delicious