Jean's Coconut Cake Recipe

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Jean's Coconut Cake
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Ingredients
25
Count
Nutrition
2726
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. Prepare the filling:.
  2. Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer.
  3. Stir the cornstarch and the milk together in a small bowl until there are no lumps.
  4. Whisk the cornstarch mixture into the simmering cream until it's smooth; cook, stirring, for 3 minutes longer.
  5. Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes.
  6. Cool to room temperature and then refrigerate until thickened, about 2 hours.
  7. Preheat the oven to 350 degrees F.
  8. Grease three 9-inch round cake pans and line the bottoms with waxed paper.
  9. Grease the paper and then flour the pans lightly, tapping out any excess.
  10. Prepare the cake:.
  11. Sift the flour, baking powder, and salt together. Reserve.
  12. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute.
  13. Gradually add the butter, vanilla, and milk and continue beating for 2 minutes.
  14. Add the reserved dry ingredients and beat for 1 minute.
  15. Scrape the batter evenly into the prepared pans and bake for 20 minutes or until a wooden pick inserted into the center comes out clean.
  16. Cool the cakes in the pans on a rack for 20 minutes. Un-mold the cakes, carefully peeling off the waxed paper and allow them to cool completely on the rack.
  17. Jean punches holes in the cake when it's still warm so the icing cane seep into the interior. It's not necessary to do this for an incredible coconut cake, but it does add sweetness and moistness to the cake part itself.
  18. Prepare the icing:.
  19. Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients; beat until smooth and soft.
  20. Prepare the syrup:.
  21. Place the sugar, water and vanilla in a small saucepan and bring to a boil.
  22. Boil for 3 minutes, stirring occasionally
  23. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. (You don’t have to use all the syrup).
  24. Assemble the cake:.
  25. Place one cake layer on a serving platter.
  26. Spread it with half of the reserved filling and top with another layer of cake.
  27. Spread the cake with the remaining filling and top with the last cake layer. Ice the top and sides of the cake with the icing and then sprinkle the top with 1/2 cup shredded coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2726.37 Kcal (11415 kJ)
Calories from fat 1150.56 Kcal
% Daily Value*
Total Fat 127.84g 197%
Cholesterol 476.89mg 159%
Sodium 651.78mg 27%
Potassium 912.91mg 19%
Total Carbs 380.46g 127%
Sugars 299.53g 1198%
Dietary Fiber 4.65g 19%
Protein 22.83g 46%
Vitamin C 0.7mg 1%
Vitamin A 1mg 33%
Iron 2.8mg 16%
Calcium 398.7mg 40%
Amount Per 100 g
Calories 346.68 Kcal (1451 kJ)
Calories from fat 146.3 Kcal
% Daily Value*
Total Fat 16.26g 197%
Cholesterol 60.64mg 159%
Sodium 82.88mg 27%
Potassium 116.08mg 19%
Total Carbs 48.38g 127%
Sugars 38.09g 1198%
Dietary Fiber 0.59g 19%
Protein 2.9g 46%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 33%
Iron 0.4mg 16%
Calcium 50.7mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64.4
    Points
  • 76
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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