Spectacular Coconut Cake


Spectacular Coconut Cake

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    It looks like a daunting list of ingredients, but they don't call this cake spectacular for nothing. 

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    Servings and Ingredients

    Serves 20
    1 ½ c. Hy-Vee unsalted butter, room temperature
    3 c. Hy-Vee granulated sugar
    4 ½ c. cake flour
    5 tsp. Hy-Vee baking powder
    1 tsp. Hy-Vee salt
    1 c. unsweetened coconut milk
    ¾ c. Hy-Vee skim milk
    ¾ c. sweetened cream of coconut
    1 tbsp. Hy-Vee vanilla extract
    8 large egg whites, room temperature
    Whipped Cream Filling, recipe follows
    Seven-Minute Frosting, recipe follows
    3 c. Hy-Vee sweetened flake coconut, for decorating
    Whipped Cream Filling
    2 c. cold whipping cream
    ¼ c. Hy-Vee powdered sugar
    1 (8 oz) pkg Hy-Vee cream cheese, softened
    ¾ c. sweetened cream of coconut
    1 tsp. Hy-Vee vanilla extract
    2 c. Hy-Vee sweetened flake coconut
    Seven-Minute Frosting
    1 ½ c. Hy-Vee granulated sugar
    ½ c. water
    3 large egg whites
    ¼ tsp. cream of tartar
    Hy-Vee salt
    1 tsp. Hy-Vee vanilla extract

    Things To Grab


      1. Butter four 9-inch cake pans or spring-form pans. Line each with parchment cut to fit bottom. Butter the parchment; dust sides of pans with flour, tapping out any excess.
      2. Place an oven rack in the bottom third of the oven and another in the top third. Preheat oven to 350 degrees.
      3. In a large bowl, beat butter and sugar with paddle attachment on medium-high speed of electric mixer about 3 minutes or until light and fluffy. Scrape sides of bowl once or twice with a rubber scrapper.
      4. In a medium bowl, stir flour, baking powder and salt. In a small bowl, stir coconut milk, skim milk, cream of coconut and vanilla until smooth. Alternately add flour mixture to butter mixture in three portions with milk mixture; beginning and ending with flour mixture.
      5. In a large bowl, beat egg whites with whisk attachment on high speed until stiff peaks form. Gently fold egg whites into batter until uniform consistency is reached. Divide cake batter evenly among the prepared pans (approximately 2-1/2 cups batter per pan). Place two pans on the top rack and two on the lower rack, staggering pans to avoid positioning them directly over one another.
      6. Bake for 23 to 33 minutes, or until light golden brown and a toothpick inserted in the center of cakes comes out clean. Check each cake layer for doneness as baking times will vary depending on oven position. Remove from oven; cool in pans on wire racks 10 minutes. Remove from pans to cool completely. Remove and discard parchment paper from cake bottoms.
      7. When assembling, reserve cake with the most rounded top for the top layer. Place one layer, round-side-up, on a cake plate. Spread evenly with one-third of the Whipped Cream Filling. Top with another layer, round-side-up and spread with another one-third of the filling. Top with a third layer, round-side-down, and spread with remaining filling. Top with final layer, round-side-up.
      8. Frost with Seven-Minute Frosting and coat top and sides with shredded coconut.
      9. To make whipped cream filling, in a medium bowl, beat whipping cream and powdered sugar until soft peaks form; set aside. In a large bowl, beat cream cheese, cream of coconut and vanilla until smooth.
      10. Fold whipped cream mixture into cream cheese mixture; then fold in coconut.
      11. To make seven-minute frosting, in the top of a 2-quart double boiler, combine sugar, water, egg whites, cream of tartar and salt. Beat with the whisk attachment on low speed of an electric hand mixer 30 seconds or just until blended.
      12. Place over boiling water so the upper pan is not touching the water. Using electric hand mixer, beat the mixture constantly on high speed, about 7 minutes or until soft peaks form.
      13. Remove from heat and add vanilla. Beat 2 to 3 minutes more or until frosting if of spreading consistency.

      Nutrition facts


      780 Calories per serving

      Amounts Per Serving

      • Total Fat: 37g
      • Cholesterol: 80mg
      • Sodium: 430mg
      • Total Carbohydrates: 107g
      • Protein: 7g

      Daily Values

      Vitamin A 20%
      Vitamin C 0%
      Iron 15%
      Calcium 8%

      Recipe Source:

      Hy-Vee Seasons Holiday 2012.