You will get a lot of compliments with this cake. It is so good, even if you don't like coconut. This is a four-layer cake with walnuts and coconut in the batter, a cream cheese frosting, and more coconut between each layer and on the top.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.

  • Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.

  • Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

  • While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.

  • Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

Nutrition Facts

413 calories; 24.3 g total fat; 70 mg cholesterol; 164 mg sodium. 46.7 g carbohydrates; 4.5 g protein; Full Nutrition


Rating: 5 stars
This is an awesome cake! Flavorful, moist, coconut-y, and beautiful too! Since my coconut was sweetened, I lessened the sugar in the cake to 1 1/2 cups and added a 1/2 tsp salt (and used all butter instead of a combo of butter and shortening). I pulsed the shredded coconut in my food processor a few times before adding it to the cake batter--this makes for a finer texture, and is just totally my personal preference. I don't have four 9" cake pans, so I baked the cakes only in two 9" pans (they took 35 minutes to bake), and cut the cakes in half once they cooled. This worked perfectly. I completely forget to add the walnuts to the cake batter, so I simply sprinkled them in the filling, alongside the extra shredded coconut, in between the layers of cake. The frosting is great as well. I needed to add about 2-3 tbsps of heavy cream to get a spreadable consistency, however. Had just enough frosting to fill and frost the outside of the cake, with none leftover. I also needed quite a bit more than 1/2 cup shredded coconut to add to the filling and outside of the cake (probably a few cups worth). All said and done though, this is an absolutely delicious cake! Not too sweet, just the right amount of coconut, and not overpowered by a strong cream cheese frosting either. Everything works perfectly in tandem here. This will be my go-to coconut cake from now on! Thank you so much for the recipe! (Final note: I did not need to add dowels or wooden skewers to keep the cake layers together Read More