Coconut Cream Cheese Layer Cake

posted in: Cake, Dessert | 0

coconut-cream-cheese-layer-cake

This cake! Scott makes this for my birthday every year and it is worth every single calorie! Some of you reading have been fortunate enough to get to taste this cake, but now everyone can with this recipe. I’m usually a die-hard chocolate girl, but I also have a weakness for coconut and this cake is a killer.

Coconut Cream Cheese Layer Cake
Serves: 16
 
Ingredients
  • Cake:
  • 2 cups sugar
  • ½ cup butter
  • ½ cup vegetable oil
  • 5 eggs, separated
  • 2 cups cake flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ low-fat buttermilk
  • ½ light coconut milk
  • 1 cup shredded unsweetened coconut
  • Frosting:
  • ½ cup butter
  • 8 oz light cream cheese
  • 1½ lb powdered sugar
  • 1 tsp vanilla
  • ¼ tsp coconut extract
  • 2 tbs milk
  • 1 cup unsweetened flaked coconut
Instructions
  1. Cake:
  2. Preheat oven to 350. Lightly grease and flour 3-8 in cake pans. Cream butter and sugar. With mixer running, add oil and incorporate thoroughly. Add egg yolks one at a time, beating well after each.
  3. Sift flour, salt, and soda together. Alternately add flour mixture and buttermilk to egg mixture. Mix well. Fold in coconut. Beat egg whites to stiff peaks. Fold whites into batter. Pour batter into prepared pans. Bake 25-30 minutes or until center of cake is set. Remove cakes from oven and cool on wire racks. Once cool, invert cakes onto cooling rack.
  4. Frosting:
  5. Cream butter and cream cheese. Add powdered sugar, vanilla, Coconut extract, and milk. Mix well. Spread a thin layer on each cake. Stack layers, ice sides. Sprinkle top of cake with coconut.
Nutrition Information
Serving size: 1/16 Calories: 601 Fat: 30 g Saturated fat: 16 g Unsaturated fat: 10 g Trans fat: 0 Carbohydrates: 81 g Sugar: 68 g Sodium: 198 mg Fiber: 3 g Protein: 5 g Cholesterol: 100 mg
30 Weight Watchers Smart Points per slice – So the nutrition is ridiculous as are most cakes. But with any healthy lifestyle you have to enjoy unhealthy treats every once in a while. I calculated the nutrition based on cutting the cake into 16 pieces (standard), but we usually cut smaller pieces and get around 24 pieces. The icing is very rich, so a smaller piece is still very satisfying.

Cake: Preheat oven to 350. Lightly grease and flour 3-8 in cake pans. Cream butter and sugar. With mixer running, add oil and incorporate thoroughly. Add egg yolks one at a time, beating well after each.

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Sift flour, salt, and soda together.

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Alternately add flour mixture and buttermilk to egg mixture. Mix well. Fold in coconut. Beat egg whites to stiff peaks. Fold whites into batter.

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Pour batter into prepared pans. Bake 25-30 minutes or until center of cake is set.

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Remove cakes from oven and cool on wire racks. img_3171

Once cool, invert cakes onto a cooling rack.

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Frosting:

Cream butter and cream cheese.

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Add powdered sugar, vanilla, Coconut extract, and milk. Mix well.

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Spread a thin layer on each cake. Stack layers, ice sides.

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Sprinkle top of cake with coconut.

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