Heavenly Coconut Cake With Toasted Coconut Cream Cheese Frosting Recipe

by Margielynn

Calling all coconut lovers! This delicious coconut cake is moist and loaded with coconut and chopped pecans and a delicious toasted coconut cream cheese frosting.

Coconut cake or anything coconut is a favorite at our house! If you like coconut you will be loving this cake!

This moist scrumptious coconut cake is one of my husband's favorite cakes. He makes request for it often. It makes a large cake and a wonderful dessert for all you coconut lovers.

It is filled with coconut, pecans and topped with a scrumptious toasted coconut cream cheese frosting!

You can make a layer cake or sheet cake, I do not do layer cakes, mine are always lopsided! The sheet cake may be turned out and then top it with the frosting!

A stunning cake for an elegant occasion or everyday! Let's get this coconut cake to cooking!

Be sure and check the ingredients to make sure you have everything before you start!

Coconut Cake With Toased Coconut Cream Cheese Frosting
Coconut Cake With Toased Coconut Cream Cheese Frosting

Heavenly Coconut Cake With Toasted Cream Cheese Frosting Recipe


Prep time 30 min  -  Total time 30 min
Ingredients for 15 servings
2 cups sugar  • 1/2 cup butter or margarine  • 1/2 cup shortening  • 5 eggs  • 1 cup buttermilk  • 1 teaspoon baking soda  • 2 cups coconut, shredded  • 2 cups flour  • 1 cup pecans


1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl cream the sugar, margarine or butter and shortening with an electric mixer.
3. Separate eggs, add the egg yolks one at a time and beat well. Set aside the egg whites.
4. Add the flour, baking soda, coconut, buttermilk and the pecans; beat well.
5. Beat the egg whites until stiff. Fold the beaten egg whites into the mixture.
6. Pour into a greased and floured 9-inch x 13-inch pan or 3 greased and floured 9-inch round layer pans.
7. Bake at 350 degrees Fahrenheit for 20-30 minutes.

Recipe  0.0/5 Stars (0 Votes)

Toasted Coconut Cream Cheese Frosting Recipe


Prep time 20 min  -  Total time 20 min
Ingredients for 10 servings
4 tablespoons margarine or butter  • 2 cups coconut, shredded  • 1-8 ounce cream cheese, softened  • 2 tablespoons milk  • 1 box powdered sugar

1. Melt 2 tablespoons of margarine or butter in a large skillet.
2. Add the coconut; cook on low heat, stirring until golden brown.
3. Spread the coconut on the wax paper and cool.
4. Cream the remaining 2 tablespoons of margarine or butter with the cream cheese, milk, powdered sugar and 1 ¾ cup of the toasted coconut.
5. Spread frosting on the cake.
6. Spread the remaining toasted coconut on top and sides of the cake.
7. Refrigerate the cake.

Recipe  0.0/5 Stars (0 Votes)

Tip From Margielynn!

  • This cake may be frozen and used later, or if it is too big, save some and freeze the rest of it.
  • I like to wrap mine in plastic wrap, then in foil to make sure it keeps it fresh and no freezer burn.

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Updated: 11/01/2017, Margielynn
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Margielynn on 08/14/2017

You can not taste the buttermilk after the cake cooks, I googled what to use in place of buttermilk, it said 1 cup plain yogurt or 1 3/4 teaspoons cream of tartar added to 1 cup plain milk.
Here in Texas we would serve iced tea or coffee! I have some coconut pies on another site and no coconut drinks! But a pina colada drink would be divine. It is coconut and pineapple, add rum if you like!

DerdriuMarriner on 08/14/2017

Margielynn, Your ingredients sound scrumptious, and I'm a buttermilk-lover. But for those in my circle who do not care for buttermilk, what do you recommend as a substitution? What do you serve to drink? Do you have any coconut drink or pie recipes that you'd like to share?

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