Name: Coconut Layer Cake
Yield: 10 servings
Ingredients: 2 3/4 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups sugar; 1 cup (2 sticks) unsalted butter, room temperature; 1 cup canned sweetened cream of coconut (such as Coco López, see note); 4 large eggs, separated; 1 teaspoon vanilla extract; 1 cup buttermilk; Pinch of salt; Cream Cheese Frosting; 4 cups sweetened shredded coconut

Whole coconut cake coated in shredded coconut on a white pedestal faded background.

Photo by Shutterstock

"My fiancé and I just love the coconut cake at the Shubox Cafe in nearby Cedar Grove," Tammy L. Drukker of North Caldwell, New Jersey. "The cake is tender and moist, and the cream cheese frosting is tangy and rich. I have yet to find a comparable recipe, so I hope the restaurant will share theirs."

At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.

Note

Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.

Recipe notes

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