Coconut Cream Cake – a delicious recipe with shortening, sugar, eggs, cake flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
2
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
3
Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 375u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely on wire racks.
4
Split cake layers in half horizontally to make 4 layers. Spread Custard Cream Frosting between layers and on top and sides of cake; sprinkle with coconut.
678
kcal
Calories
10
g
Fat
131
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup shortening, 1 1/2 cups sugar, 3 eggs, 2 1/4 cups sifted cake flour, and more.
Yes, Coconut Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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