Coconut Walnut Cake

    (103)
    40 minutes

    A delicious cake with walnuts, coconut and a lovely cream cheese icing. You can substitute the walnuts for your favourite nuts. This recipes makes three cakes.


    97 people made this

    Ingredients
    Serves: 12 

    • 250g butter
    • 5 egg yolks
    • 2 cups (500g) white sugar
    • 1 teaspoon bicarbonate of soda
    • 2 cups (250g) plain flour
    • 1 1/2 cups (375ml) buttermilk
    • 1 cup (125g) chopped walnuts
    • 1 cup (90g) desicated coconut
    • 5 egg whites
    • 250g cream cheese
    • 125g butter
    • 3 1/2 cups (550g) icing sugar
    • 1 teaspoon vanilla essence
    • 1/4 cup (30g) chopped walnuts

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C.
    2. Cream together butter, egg yolks and sugar. Mix in flour and buttermilk, alternating between the two. Add bicarbonate of soda. Mix in the 1 cup of walnuts and coconut.
    3. Beat egg whites in a separate bowl and fold into batter. Pour batter into three greased and floured 23cm round cake tins.
    4. Bake for 20 to 25 minutes in a preheated oven, or until a skewer comes out clean. Place on a cake rack and let cool.
    5. Combine cream cheese, 125g butter, icing sugar and vanilla essence. Spread onto cooled cake. Top iced cake with chopped walnuts.
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    Reviews and Ratings
    Global Ratings:
    (103)

    Reviews in English (86)

    by
    0

    This cake was really good. The only thing that bothered me was it was way too moist. Does anyone know what I can do to fix that? Thank you.  -  21 Jan 2016

    by
    74

    I came here looking to find my lost Italian Cream Cake recipe, this is it! I use Pecans instead of Walnuts, they are sweeter, and a touch of almond extract 1/4 tsp. But the special extra here is the butter instead of shortening called for in the other receipies. MMMMMM and better for you! I beat my egg whites until firm but not dry and fold carefully into batter. I probably use a full 1/2 cup of pecans also. Keep this refrigerated after baking or it will just literally melt in your mouth. Soften that butter before mixing too. You can use low fat cream cheese if you are cutting a few calories although you really won't notice them much. This one is a diet killer.  -  13 Nov 2004  (Review from Allrecipes USA and Canada)

    by
    47

    Chantel I think I love you! This is the absolute best recipe in the world. I always try tons of recipes till I find the perfect one, this is it, follow the recipe add a little less powdered sugar if you want. Another member said hers was a flop, you need to grease and flour your pan, never rely on only spray, let em cool quite a bit before you dump them out, and you have to wait until the cake is completley cooled to frost it, the icing is butter and cream cheese (and to die for) it will melt right off if the cake is not cool. I doubled the icing recipe, pile that stuff on there, ice all of it, that's the best part! Throw in lots of pecans (In love with nuts)unbelievable!!!  -  31 Jul 2006  (Review from Allrecipes USA and Canada)

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