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Recipe

Take a Break with Coconut Cake

0 Recipe Reviews |Rate this Recipe| 28 Saves

Recipe created by Pati Jinich.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 14 to 16 servings

Ingredients

Original reipce makes 2 dozen Change Servings

  • Cake:
  • Filling and Frosting:
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Directions

Preheat the oven to 375° F. Butter two 9-inch springform pans and line with parchment paper.

To make the cake: Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a stand mixer fitted with the paddle attachment, add butter and sugar and beat on medium speed until fluffy, about 3 to 5 minutes. Continue to beat as you add the eggs, one at a time, and the vanilla and almond extracts. Reduce the mixer speed to low and add about 1/3 of the flour mixture, then add the sweetened condensed milk, then add another 1/3 of the flour mixture, then add the sour cream, and lastly, add the final 1/3 of the flour mixture. Continue to mix until it is all incorporated. Turn off mixer and fold in the coconut flakes with a rubber spatula.

Turn the batter onto the prepared springform pans, half of the batter to each pan. Use a rubber spatula to spread the batter evenly. Bake for 25 to 30 minutes until a toothpick inserted into the middle comes out barely moist, but not wet, and the top and sides are beginning to lightly brown. Remove the pans from the oven and allow them to cool.

To make the filling and frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, sweetened condensed milk, and vanilla extract. Beat on medium-low speed until well combined. Continue beating as you add the confectioners’ sugar and the mix is smooth and creamy, a few more minutes.

Keep the frosting at room temperature. If you finish the cake more than a few hours later, refrigerate it in a tightly sealed container and allow enough time for it to warm up again to room temperature before icing the cake.

To assemble cake: Remove one of the cooled cake layers from springform pan, discard parchment paper, and place top-side down so the flat bottom side is facing up, on a cake platter. Spread about a cup of the frosting over the layer with a spatula, and sprinkle about a cup of the coconut flakes on top. Remove the other cake layer from the pan, discard parchment paper, and place top-side up, so the flat bottom is facing down, on top of the first iced layer. Spread remaining frosting over top and sides of the cake. Sprinkle remaining coconut flakes all over the top of the cake.

Nutrition Facts

Amount Per Serving
Servings: 14 to 16 servings
Calories 750
Calories from Fat 440
%Daily Value*
Total Fat 48g 75%
Saturated Fat 31g 155%
Cholesterol 190mg 64%
Sodium 280mg 12%
Total Carbohydrate 71g 24%
Dietary Fiber 1g 5%
Sugars 49g
Protein 9g
Vitamin A 30%
Vitamin C 0%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
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