Wednesday, November 15, 2023


Coconut Cake:

  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • ½ cup butter
  • ½ cup shortening
  • 2 cups white sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour

Cream Cheese Frosting:

  • 8 ounces cream cheese
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • 2 tablespoons light cream
  • ½ cup chopped walnuts
  • 1 cup flaked coconut


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  2. Make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
  3. Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.
  5. Make the frosting (while cakes are cooling): Beat cream cheese, butter, vanilla, and confectioners’ sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake.