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    You are in: Home / Recipes / Coconut Layer Cake - Taste of Home Recipe
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    Coconut Layer Cake - Taste of Home

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Ms. Poppy's Note:

    I have made this for a fomer co-worker's b-day many times. Line the pans with parchment paper for easy removal or bake cake in a 13 x 9-in pan. When I make a two-layer cake, I add extra powder sugar to the frosting so I can have a nice thick frosting layer between the two cake layers.

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    Units: US | Metric


    1. 1
      In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans/walnuts. In a small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into two greased and floured 9-in round cake pans. Bake at 350 degrees for 40 mins or until a wooden pick inserted near the center comes out clean. Cool 10 mins in pans before removing to wire tacks; cool completely. For frosting, beat cream cheese, sugar, butter and vanilla until smooth and creamy. Spead between layers and over top and sides of cake. Sprinkle with coconut; garnish with pecans/walnuts.

    Ratings & Reviews:


    Nutritional Facts for Coconut Layer Cake - Taste of Home

    Serving Size: 1 (148 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 746.4
    Calories from Fat 329
    Total Fat 36.6 g
    Saturated Fat 18.3 g
    Cholesterol 129.6 mg
    Sodium 365.0 mg
    Total Carbohydrate 100.0 g
    Dietary Fiber 2.5 g
    Sugars 80.2 g
    Protein 7.6 g

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