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Coconut Layer Cake Recipe

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This recipe for Coconut Layer Cake, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glenda Alexander (DIFF)
Added: Sunday, September 21, 2008


1 box (18.25 oz) yellow cake mix
1 c water
1/3 c vegetable oil
3 eggs
1/3 c canned cream of coconut
1 tsp coconut extract

Filling and Frosting:
4 tsp powdered egg whites
¼ c plus 2 tbsp warm water
1/8 tsp cream of tarter
1/8 tsp salt
½ tsp coconut extract
1 jar (7 ½ oz) marshmallow cream
2 c sweetened shredded coconut
¼ c prepared lemon curd

Heat oven to 350. Coat 2-8 inch cake pans with nonstick cooking spray. Line bottoms with waxed paper and spray again. Blend cake mix, water, oil, eggs, cream of coconut and coconut extract into a large bowl at low speed until just moistened, about 30 seconds. Beat at medium speed for 2 min. Divide batter between the prepared pans. Bake in 350 oven for 35 min. or until toothpick comes out clean. Allow to cool completely.

In a large bowl, mix together powdered egg whites and ¼ c warm water and let stand for 5 min. Add cream of tartar and salt. Beat on medium high speed until soft peaks form. Gradually beat in the sugar. Add coconut extract. Beat in half of the marshmallow cream and 1 Tbsp of water. Beat in remaining crème and 1 Tbsp. Water Beat to good spreading consistency, adding 1 or 2 Tbsp of water as needed. Place cake layer on a serving plate spread with lemon curd. Top with second cake layer. Generously frost top and sides of cake with frost top and sides of cake with frosting. Press coconut onto side and top of cake.
Refrigerate for 1 hour before serving.




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