Four Layer Coconut Cake


3 cups all purpose flour
1 tsp baking powder
1 tsp kosher salt
2 and 2/3 cups of sugar
1 cup vegetable shortening
1/2 cup butter, softened
1 cup milk
2 tsp coconut extract
1 tsp vanilla extract
5 large eggs
1 6 oz Package of flaked coconut (thawed)
Coconut filling (recipe to follow)
2 cups whipping cream
1/4 cup powdered sugar
Garnish: toasted coconut shavings
2 cups sugar
1/4 cup flour
2 cups milk
4 eggs, beaten
2 (6oz) packages of flaked coconut
2 tsp vanilla extract
Once the ingredients are assembled you can make this delicious, creamy coconut cake in about a hour.

  • Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extracts beating well.
  • Add eggs, 1 at a time, beating until blended after each addition.
  • Stir in coconut.
  • Pour in batter into 4 greased and floured 9 inch round cake pans.
  • Bake at 400 degrees for 20 minutes. Cool in pans for 10 minutes, then remove from pans and continue to cool on racks.
  • For the filling,¬†cook first four ingredients in a large sauce pan over medium low heat.
  • Spread coconut filling between layers.
  • Beat whipping cream at high speed until foamy.
  • Gradually add the powdered sugar, beating until soft peaks form.
  • Spread on top and sides of cake.
  • Garnish with toasted coconut.




40 min


30 min


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