Coconut Cake

Carlos Lieja
Surprise everyone by making this delicious coconut cake, filled with a creamy and tasty frosting covered in toasted coconut; definitely an amazing vanilla sponge cake. It is completely addictive. Don't think twice and prepare it for dessert time!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 1/2 cups cow's milk, for the cake (buttermilk)
  • 2 limes, just the juice, for the cake (buttermilk)
  • 1 1/2 cups butter, for the cake (340 grams)
  • 1 1/2 cups sugar, for the cake (300 grams)
  • 8 eggs, for the cake
  • 1 teaspoon vanilla essence, for the cake
  • 3 1/2 cups flour, for the cake
  • 4 teaspoons baking powder, for the cake
  • 1 teaspoon baking soda, for the cake
  • 1 teaspoon salt, for the cake
  • 1 cup shredded coconut, toasted, for the cake
  • 4 packages cream cheese, for the frosting
  • 3/4 cups coconut cream, for the frosting
  • 1/2 cups whipping cream, for the frosting
  • shredded coconut, for decoration
Preparation
1h 10 mins
35 mins
Low
  • Preheat the oven to 180°C.
  • For the buttermilk, mix the milk with the lemon juice, let it sit for 15 min.
  • For the cake, beat the sugar with the butter until creamy, add the eggs one by one, the vanilla extract and beat for 7 more minutes.
  • Using a sieve, add the flour, baking powder, baking soda, salt alternating with the milk with lemon, and coconut, beat for 7 min.
  • Pour into two previously greased and floured pans and bake for 35 minutes, or until inserting a toothpick comes out clean. Let cool and set aside.
  • For the coconut frosting, beat the cream cheese, coconut cream, and whipping cream for 8 minutes. Let it cool, divide into two and set aside.
  • On a cake base add half of the frosting, using a spatula spread it over the entire cake.
  • Place the other cake base on top, cover the cake with the remaining frosting and decorate with toasted coconut.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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