Mother’s Day Coconut Cake!

I had leftover frosting from the margarita cupcakes and didn’t want to throw it away. Mother’s day was coming up so I decided I would make a cake and use the frosting. Went to Ross yesterday and found a baking set for $10.99 and I had a gift card so only paid $1.01. It had a cookie pan, a square pan, bread pan and two 9-inch round pans; pretty awesome!


My first cake in a very long time.


Smelled like coconuts 😃 The recipe called for cream of coconut, the one for drinks.


“Skinned” it to frost. I saved the bowl with the crumbs!


Had to add an extra 8oz container of whipped cream to cover the whole cake. Added a some cream of coconut to the frosting.


Took it to my grandma’s to eat with her, my aunts and sister.


Very nice! It was good, not too sweet just how I like them. Wish I had something to decorate it, but had nothing.

Coconut Layer Cake
Serves 10-12

• 2 1/4 cups (9 ounces) cake flour
• 3/4 cup cream of coconut (available at liquor stores)
• 5 large egg whites plus 1 large egg, room temperature
• 1/4 cup water
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 cup (7 ounces)granulated sugar
• 1 Tablespoon baking powder
• 3/4 teaspoon table salt
• 12 Tablespoons unsalted butter, cut into 12 pieces and softened

Preheat oven to 325 degrees. Grease two 9-inch round cake pans.

Whisk together cream of coconut, egg whites, whole egg, water and extracts. Set aside.

In a standing mixer with a paddle attachment, slowly mix together flour, granulated sugar, baking powder and salt until combined. Increase the speed to medium and add the butter one piece at a time. Adding a new piece about every 3 seconds.

Keep mixing for a minute or two, until the mixture resembles a moist crumb.

Add 1/2 cup of the wet (egg/coconut cream) mixture to the dry (flour/ butter) mixture and beat on medium speed for about 1 minute. Reduce speed to low and add the rest of the wet mixture to the dry mixture and beat just until combined and forms a nice batter.

Pour the batter into the prepared pans and bake for about 30-35 minutes.

Cool pans on wire rack for about 10 minutes. Run a knife around the edge to loosen cake. Invert on wire rack and flip right side up. You can let them cool for about an hour on your counter top if you have patience or put them in the freezer.

Adapted from


Made myself a piña colada with some leftover cream of coconut 😉


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2 thoughts on “Mother’s Day Coconut Cake!

  1. Multi Cupcake Tower « Yum Rum Sweets December 12, 2012 at 4:06 pm Reply

    […] Coconut cupcakes recipe […]

  2. […] Coconut cupcakes recipe […]

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