It is better to travel well than to arrive


Surprise everyone by preparing this delicious coconut cake, filled with a creamy and delicious toasted coconut topping, an incredible vanilla sponge cake. It’s completely addictive, don’t think twice and prepare it for dessert time!


Prep Time1 hour 10 minutes
Cook Time35 minutes


  • Select all ingredients
  • 1 1/2 cups of cow’s milk for the cake buttermilk
  • 2 lemons juice only, for the cake (buttermilk)
  • 1 1/2 cups of butter for the cake 340 grams
  • 8 eggs for the cake
  • 1 teaspoon of liquid vanilla for the cake
  • 3 1/2 cups flour for the cake
  • 4 teaspoons baking powder for the cake
  • 1 teaspoon baking soda for the cake
  • 1 teaspoon salt for the cake
  • 1 cup shredded coconut toasted, for the cake
  • 1 1/2 cups sugar for the cake 300 grams
  • 4 packages of cream cheese for the frosting
  • 3/4 cups coconut cream for the frosting
  • 1/2 cups whipping cream for the frosting
  • to taste the shredded coconut for garnish.


  • Preheat the oven to 180°C.
  • For the buttermilk, mix the milk with the lemon juice, let stand for 15 minutes.
  • For the cake, beat the sugar with the butter until creamy, add the eggs one by one, the vanilla essence, and beat for 7 more minutes.
  • With the help of a sifter, add the flour, baking powder, baking soda, salt alternating with the lemon, milk, and coconut beat for 7 minutes.
  • Place in two greased and floured cake pans and bake for 35 minutes, or until a cocktail stick is inserted and comes out clean. Let cool and set aside.
  • For the coconut frosting, beat cream cheese, coconut cream, and whipping cream for 8 minutes. Let cool, divide in two, and set aside.
  • On a cake base, add half of the frosting, spread it over the whole cake with a spatula.
  • Place the other cake base on top, cover the cake with the rest of the frosting and decorate with toasted coconut.

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