Coconut Cake

Coconut Cake by Monique Polanco from Peaches 2 Peaches


Spring is most definitely in the air and what else says "fresh" better than a coconut cake. Covered in the silkiest coconut buttercream and delicate coconut flakes, you'll find even the most concerned coconut critic convinced of this spring confection. So turn on the oven, spray the cake pans, and get ready to whip up this coconut cake worthy of all your spring or Easter celebrations. 







2 cups buttermilk

2 eggs

1 cup shortening 

2 tsp vanilla

2 cups sugar

3 cups flour

1/2 tsp salt

2 tsp baking powder

2 tsp baking soda


Buttercream Frosting:


4 cups powdered sugar

1 cup butter

1 1/2 tsp vanilla

3-4 tbsp coconut milk


Shredded Coconut flakes 

Sprinkle Pop "Egg Hunt" Sprinkles 





Pre-heat oven to 350 degrees. Grease and flour three 6 inch baking pans. Set aside. In a standing mixer or a mixing bowl, cream the shortening and sugar. Add eggs one at a time, and beat in between. Add vanilla, salt, baking powder and baking soda. Add flour one cup at a time. Add buttermilk and beat until smooth. Divide batter between the 3 pans. Bake for 30-40 minutes until browned. Cool completely on a wire rack. Add all ingredients for the frosting. Beat until smooth. 


Level each cake with a knife or cake leveler until the tops are flat. Frost top of first layer. Add second layer. First the top of the second layer. Add third layer. Frost the sides of the cake, then the top. Add coconut around the sides. Place remaining frosting in a pastry bag with a star tip. Pipe frosting mounds around the top of the cake. Sprinkle the top with Sprinkle Pop "Egg Hunt" sprinkles. Enjoy!





1 comment

  • Janice Connor

    I love coconut cake. I will have to try this recipe.

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