A Coconut Cake That’s Perfect For Entertaining

Phyllis Blog Spotlight, Inspiration, Lifestyle 4 Comments

In the south, we love to entertain. Whether hosting intimate Sunday suppers or formal soirees, we pride ourselves on being gracious hosts and paying keen attention to detail. Of course, most gatherings would not be complete without our favorite recipes, and assembling a lineup of delicious dishes is frequently the focus of the Southern hostess preparing for company.

This stunning Coconut Cake is one of many delectable recipes found in The Entertaining Cookbook Volume 2. Whether you are planning simple meals or a formal gathering, this is the book to help you make every occasion special and memorable.

This bound, keepsake edition puts all your favorite recipes at your fingertips. Pretty table settings, a beautiful flower arrangement, and flavorful dishes add a special touch to any occasion shared at home. Right now, we’re offering Ribbon in My Journal readers free shipping for The Entertaining Cookbook Volume 2 with the code ENTERTAIN.

Coconut Cake
Yields 1
Write a review
  1. 1⁄4 cups butter, softened
  2. 3 cups sugar
  3. 6 large eggs
  4. 2 teaspoons coconut extract
  5. 1⁄2 teaspoon vanilla extract
  6. 3 3⁄4 cups all-purpose flour
  7. 1⁄2 teaspoons baking powder
  8. 1⁄2 teaspoon salt
  9. 1⁄2 cups whole buttermilk Coconut Icing (recipe follows)
  10. 1 (14-ounce) bag sweetened flaked coconut
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottoms of pans with parchment paper, and spray again.
  2. In a medium bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in coconut extract and vanilla.
  3. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon batter into prepared pans. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and
let cool completely on wire racks.
  4. Place one cake layer on a serving plate; spread 1 1⁄2 cups Coconut Icing over layer. Sprinkle with 1 cup coconut. Repeat procedure once. Top with remaining cake layer. Spread remaining Coconut Icing on top and sides of cake. Immediately press remaining coconut onto top and sides of cake. Refrigerate for 1 hour before serving.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
Coconut Icing
Write a review
  1. 2 (8-ounce) packages cream cheese, softened
  2. 1 cup butter, softened
  3. 7 cups confectioners’ sugar
  4. 2 teaspoons coconut extract
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until creamy. Gradually beat in confectioners’ sugar until smooth. Beat in coconut extract.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
What are your favorite “company-worthy” recipes?

Comments 4

  1. This cake is wonderful when made with the correct recipe. Unfortunately this version of the recipe has several errors in it in addition to the error with the flour.
    so sad

  2. Hi Phyllis,

    Just a note regarding the ingredient list for the Coconut Cake. The recipe on the blog calls for 3/4 C flour. It should be 3 3/4 C flour. Thanks for always publishing beautiful articles. I truly look forward to each one! May you and your family have a blessed Easter! HE IS RISEN!

Leave a Reply

Your email address will not be published. Required fields are marked *