Coconut Layer Cake

Makes 12
Prep 20 m
Chill 60 m
Bake 35 m



Filling and Frosting:



  1. 1 of 3 Heat oven to 350 degrees F. Coat 2 8-inch cake pans with nonstick cooking spray. Line bottoms with waxed paper and spray again.
  2. 2 of 3 Blend cake mix, water, oil, eggs, cream of coconut and coconut extract in large bowl at low speed until just moistened, about 30 seconds. Beat at medium speed for 2 minutes. Divide batter between the prepared pans.
  3. 3 of 3 Bake in 350 degrees F oven for 35 minutes or until toothpick inserted in center of the cake comes out clean. Allow to cool on a cooling rack for 15 minutes. Turn cakes out and remove waxed paper. Allow to cool completely.


  1. 1 of 2 In a large bowl, mix together powdered egg whites and 1/4 cup warm water and let stand for 5 minutes. Add cream of tartar and salt. Beat on medium-high speed until soft peaks form. Gradually beat in the sugar. Add coconut extract. Beat in half of the marshmallow creme and 1 tablespoon of water. Beat in remaining creme and 1 tablespoon water. Beat to good spreading consistency, adding 1 or 2 tablespoons of water as needed.
  2. 2 of 2 Place 1 cake layer on a serving plate. Spread with lemon curd. Top with second cake layer. Generously frost top and sides of cake with frosting. Press coconut onto sides and top of cake. Refrigerate for 1 hour before serving.
Nutrition Information for Coconut Layer Cake
Servings Per Recipe: 12
Per Serving: 395 mg sodium, 414 kcal cal., 6 g pro., 60 g carb., 18 g Fat, total, 54 mg chol., 7 g sat. fat, 1 g fiber
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Printed from 07/21/2019